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Cauliflower Potato Salad Recipe

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This recipe for Cauliflower Potato Salad, by , is from The Wilson Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Piner


1 large head Cauliflower (cut into small florets)
2/3 cup Mayonnaise or Miracle Whip (sugar free)
1 tbsp Dijon mustard
1/2 tsp Garlic powder
1/2 tsp Paprika
1/2 tsp Sea salt
1/2 tsp Black pepper
1/4 cup Sweet Onion (finely diced)
1/2 cup Celery (finely diced)
2 large Eggs (hard boiled, chopped)
½ cup grated cheddar
6 slices fried bacon, diced

Cook the cauliflower on the stove or in the microwave.
Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes). Drain well.
Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons (30 mL) of water. Microwave on high for 10 minutes, stirring halfway through. Drain well.
Meanwhile, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
Stir the cauliflower, onion, celery, bacon, cheese and egg together with the dressing.
Chill until served.
Calories: 227 per serving
Net Carbs: 7g

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I was surprised at how similar this cauliflower potato salad tastes like a “real” potato salad! Apparently, the dressing is what really makes the dish. The cauliflower taste is quite mild, and the texture is very much like regular potato salad. The key is cooking the cauliflower to the same softness as cooked potatoes would be. Make sure your florets are very small, too.




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