This recipe, which is made without potatoes but is similar to potato salad, was created by me one summer when I was following a low-carb diet.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 head cauliflower, trimmed and cut into bite-size florets
- ¾ cup mayonnaise
- 1 tablespoon mustard
- 1 teaspoon salt
- ground black pepper to taste
- 3 hard boiled eggs, chopped
- 1 onion, chopped
- ¾ cup frozen green peas, thawed
- ¼ cup dill pickles, chopped
- 3 slices crisply cooked bacon, crumbled (Optional)
Instructions
- Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.
- In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.
Nutrition Facts
| Calories | 290 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 742 mg |
| Sugars | 6 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This is fabulous as it is. Definately make a day ahead it keeps getting better !
I really love this recipe. I enjoyed this much more than I ever did potato salad. This is my new go to recipe. You can tweak it with your favorite mustard, and or pickles. Over the last year I have fallen in love with cauliflower. The flavor of this is better the next day.
Great potato salad taste!
I’ve made two smaller batches on about ten days time: I didn’t cook the cauliflower either time, just broke it to bite sized pieces. The dressing amounts can be reduced by half, it does store and travel well can gets more flavor overnight.
I added 3 straps of bacon..my cauliflower head was rather large so I added 4 eggs and made the dressing to recipe then added a little extra on the side and combined..4 dill pickles and only 2 large cuts of chopped onion..tasted delic..will definetly make again for summer bbq..
This is awesome!! My husband thought it was very tasty ??. Will make this often. I made it like it was written. Thank you for a great recipe.
YUM!! This tasted just like potato salad, you could barely tell that it was cauliflower instead of potatoes! We all loved it! By tasting, you could basically use your favorite potato salad recipe instead. The only things I did different were skip the bacon, used red onions instead of regular, used peperoncini instead of dill pickle relish and skipped the peas. The only reason I subbed those things is because we didn’t have them on hand. It was so perfect that I will do that again next time. This will definitely become a regular in our house!
I made this recipe my self and it turned out great plus my wife even liked it , I did add more peas to the mix seeing I love vegetables .
Oct 30/2020 Added dilly beans,garlic (no peas) and cubed cheese 10/10
This is a fabulous recipe. Everyone I serve it to wants the recipe. So easy, so fresh and oh so tasty.
I am surprised how good this is. I used my more traditional potato salad ingredients. I use 1/2 tsp or more garlic powder instead of raw onion and omit peas. I also like extra dill flavor so I added 1/2 tsp dry dill. Yummy!
I make something similar…buy packaged florets. Have not tried with bacon….Sounds WONDERFUL. Use dill pickle relish (both save time,) when I was in my 20′ I chopped and grated Everything, now days 40 some years later I love things already done.
Loved it! Needed another cauliflower salad recipe because my spicy hot mustard recipe not to everyone’s liking. My only add ons some diced celery and some relish to go along with the pickle. Can’t wait to make it for the next (finally) family BBQ get together.
I made this when I was struggling to think of ways to use my frozen cauliflower and so happy I did! I didn’t measure the mayo just used enough to coat, 2 tblspns of Dijon mustard, added celery and a few cut up dill pickles, a little chopped red onion and salt and pepper. So left out the other ingredients but was a great idea starter and my husband LOVED! Def will add to our veggie side rotation! Thx!
Absolutely fantastic! I steamed the cauliflower instead of boiling it and used petite frozen green peas, thawed. I used finely chopped red onion. Instead of the dill pickles I used 4Tbsp. Organic Woodstock sweet pickle relish. That was the only ingredient I changed.
I make mine the same but was looking at other recipes for new ideas. I use half mayo and half sour cream, makes it much creamier. I do the same with my potato salad. The dill pickle is my favorite part of this recipe!
Super good was a hit between my family! Also added some carrot bits but the mayonnaise, mustard sauce really gave this recipe its delicious flavor! Definitely making it again
it was great! i would use relish next time though. Mine was a little runny
Hubby thought it was amazing, made for company in from England wanted the recipe to take home. Did not change a thing other than a little less boiling time on the veg as another suggested went for 7 minutes large florets
I don’t think you get accurate reviews if you change half the ingredients. Made exactly as is and it is fabulous. Definitely satisfies one’s craving for potato salad with using potatoes.
Didn’t change a thing !!