cauliflower potato salad

Cauliflower “Potato Salad”

Cauliflower-based starch substitutes are everywhere these days. From rice to mashed potatoes and even pizza crusts. Turns out, it’s a pretty delicious alternative in potato salad too! Cauliflower is a great source of fibre and (you might be surprised to learn) vitamin C. One cup of cauliflower has roughly the same amount of vitamin C as a smaller orange.  Give this salad a go as a lighter alternative to the classic favorite.

Cauliflower “Potato Salad”

Adapted from SkinnyTaste

Serves 4


  • 1 large head of cauliflower chopped into ½ inch pieces
  • Salt
  • Pepper
  • ½ cup light/reduced fat mayonnaise
  • 1 tsp apple cider vinegar
  • 1 tsp yellow mustard
  • 1 ½ tsp. fresh dill
  • ¼ cup finely chopped pickles (dill pickles work great; alternatively, you could choose bread and butter pickles for a sweeter taste)
  • 2 medium celery stalk, finely chopped
    ¼ cup chopped red onions
  • 2 hard boiled eggs
  • Paprika (for garnish)


  1. Steam cauliflower until tender (about 8 minutes). Be careful to not overcook the cauliflower. Drain the cauliflower and set it aside.
  2. Combine the mayonnaise, apple cider vinegar, mustard, dill, pinch of salt, and pepper to taste.
  3. Chop the eggs into cubes and add to the bowl with the cauliflower.
  4. Add the pickle, celery, and red onion to the mayo mixture and mix together.
  5. Combine the mayo mixture with the cauliflower and egg. Toss gently to evenly coat. Garnish with a sprinkle of paprika and voila!


Per serving (analysis via

Calories (kcal) 133 Protein (g) 7.4
Carbohydrates (g) 13.4 Fat (g) 6.7
Sugar (g) 5.2 Saturated Fat 1.6
Fibre (g) 4.8 Sodium (mg) 317