How to Make Cauliflower "Potato" Salad - A Step-by-Step Guide

Cauliflower "Potato" Salad is a delicious and healthy twist on the classic potato salad. This recipe takes the traditional potato salad and swaps out the starchy potatoes for cauliflower, creating a low-carb and keto-friendly alternative. It's perfect for those looking to lighten up their summer cookout menu or for anyone following a special diet.

Using cauliflower instead of potatoes not only reduces the carb content of the salad but also adds a wonderful texture and flavor. The caul...

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Ingredients

  • 4 quarts water
  • 2 tablespoons salt
  • 1 head cauliflower, cut into bite-sized pieces
  • 1 cup mayonnaise
  • ½ cup thinly sliced celery
  • 3 slices cooked bacon, crumbled
  • 4 tablespoons minced onion
  • 3 tablespoons minced sweet pickles
  • 1 teaspoon spicy mustard, or to taste
  • ⅛ teaspoon ground turmeric
  • 2 hard-boiled eggs, diced
  • salt and ground black pepper to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Additional Time: 20 mins
  • Total Time: 55 mins
  • Servings: 8

  • Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.
  • Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
  • Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.
  • Nutrition

    242 cal.

    • Total Fat: 23g
    • Saturated Fat: 4g
    • Cholesterol: 63mg
    • Sodium: 2001mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 3g
    • Vitamin C: 34mg
    • Calcium: 46mg
    • Iron: 1mg
    • Potassium: 274mg