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Cauliflower Potato Salad

Cauliflower Potato Salad

This cauliflower potato salad is creamy, fresh, and easy to make. Tender cauliflower is mixed with eggs, celery, onion, and dill. A smooth Dijon dressing adds tangy flavor. Serve it chilled as a simple side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Salad
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Salad Base
  • 5 cups cauliflower florets
  • 3 hard-boiled eggs chopped
  • ½ cup chopped celery
  • ¼ cup chopped green onion
  • ¼ cup chopped red onion or shallot
  • 2 Tablespoons fresh dill chopped
For the Creamy Dill Dressing
  • ½ cup avocado oil mayo
  • 2 ½ Tablespoons apple cider vinegar
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons fresh dill
  • 1 Tablespoon shallot
  • 1 clove garlic
  • 1 teaspoon sea salt
  • ½ teaspoon ground pepper

Method
 

  1. Cook and cool the cauliflower. Bring a large pot of water to a boil, then add the cauliflower. Cook for about 10 minutes, stopping when the florets are tender but still firm. Drain the cauliflower, rinse it under cold water to cool it, then drain it completely.
  2. Blend the dressing. While the cauliflower is being prepared, place all of the dressing ingredients in a blender. Blend until the mixture is smooth.
  3. Combine the salad. Put the cauliflower into a large bowl with the chopped eggs, celery, green onion, shallot, and dill. Pour in the dressing and mix until everything is thoroughly combined.
  4. Chill before serving. Transfer the finished salad to the refrigerator and leave it there until chilled.

Notes

Does cauliflower potato salad contain potatoes?

Not in this recipe. The base consists of 5 cups cauliflower florets combined with hard-boiled eggs, celery, green onion, red onion or shallot, and fresh dill.
The creamy dressing and familiar mix-ins give it characteristics associated with potato salad, but adding potatoes would change the supplied recipe formula.

How soft should the cauliflower be?

Cook the cauliflower until it is tender but still firm, which the supplied method places at about 10 minutes in boiling water.
That distinction matters. The cauliflower needs to be soft enough to eat pleasantly while remaining firm enough to hold its shape when mixed with the dressing and chopped ingredients.