Keep it Light with Cauliflower Potato Salad


If you’re looking to save a few calories this Spring, you’ll want to try this cauliflower salad! The flavors taste just like a classic potato salad, but with a lot less calories and carbs making it a much healthier option. It takes about 10-15 minutes of hands on time and then chills in the fridge while you finish up the rest of your dinner. If you liked this cauliflower potato salad recipe, then click here for more 15-minute Easter side dishes!


  • 1 large head cauliflower
  • 2 hard boiled eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon mustard
  • 1 tablespoon dill relish
  • 2 teaspoons finely diced onion
  • 1 teaspoon fresh dill
  • 1 teaspoon chopped chives
  • 1 teaspoon vinegar
  • 1/2 teaspoon salt, more to taste
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika

Cauliflower salad


Cut the cauliflower into bite sized pieces, much like you would a potato for potato salad. Rinse and drain.

Add just enough water to cover the bottom of a 12 inch skillet and bring to a boil over medium high heat. Add the cauliflower to the skillet and cover to steam.

Let steam for 3-5 minutes, checking for doneness with a fork. When a fork slides in easily, add the cauliflower to a large bowl. Do not overcook the cauliflower or your salad will be mushy. I prefer it tender-crisp.

Chop the hard boiled eggs into small pieces and add to the bowl with the cauliflower. In a small bowl, combine the remaining ingredients, except for the paprika, and whisk together to form the dressing for the salad.

Gently fold the dressing into the cauliflower and eggs, stirring to coat each piece. Sprinkle with paprika. Refrigerate for at least 1 hour or until cold.


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