Dessert

Cauliflower Potato Salad Recipe

ByMariam Harutyunyan February 7, 2026February 7, 2026

Introduction

This Cauliflower Potato Salad is a fresh, light twist on the classic potato salad we all love. Using tender-crisp cauliflower instead of potatoes keeps the salad low-carb and full of crunch while still delivering all the creamy, tangy flavors you expect.

Three white bowls filled with a creamy cauliflower salad sit on a light wooden surface with fresh green dill sprigs scattered around. Each bowl shows chunks of white cauliflower mixed with a yellow, creamy dressing and topped with chopped green onions and small dill pieces, sprinkled lightly with reddish paprika powder. In the background, a fresh whole cauliflower and a bunch of green onions rest on a blue and white striped cloth. The overall look is fresh and colorful with the white cauliflower and bright green herbs standing out against the wooden base and fabric. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Cut the cauliflower into bite-sized pieces, similar to how you would prepare potatoes for potato salad. Rinse and drain thoroughly.
Step 2: 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. Alternatively, you can steam the cauliflower using a steamer basket on the stove.
Step 3: Steam the cauliflower for 3-5 minutes, checking for doneness by piercing with a fork. When the fork slides in easily, transfer the cauliflower to a large bowl. Avoid overcooking to prevent mushiness; the cauliflower should be tender-crisp.

Step 4: Chop the hard boiled eggs into small pieces and add them to the bowl with the cauliflower.
Step 5: In a small bowl, whisk together the mayonnaise, mustard, dill relish, finely diced onion, fresh dill, chopped chives, vinegar, salt, and black pepper to make the dressing.
Step 6: Gently fold the dressing into the cauliflower and eggs, stirring carefully to coat each piece evenly. Sprinkle the top with paprika for a pop of color and mild flavor.

Step 7: Refrigerate the salad for at least 1 hour or until thoroughly chilled before serving.

Tips & Variations

For extra flavor, add diced celery or pickles to the salad.
Use Greek yogurt in place of mayonnaise for a lighter option.

Fresh herbs like parsley or tarragon can be added to complement the dill and chives.
Adjust vinegar and mustard quantities to suit your preferred tanginess.

Storage

Store the cauliflower potato salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. This salad is best enjoyed cold and does not require reheating.

How to Serve

This image shows three white bowls filled with a creamy cauliflower salad. Each bowl contains about three layers: the base layer is made of yellowish, cooked cauliflower pieces coated in a smooth, creamy dressing. Scattered on top are small green pieces of chopped spring onions and dill, adding a fresh bright green color. A light sprinkling of red seasoning dusts the cauliflower, giving slight contrast. The bowls are placed on a wooden surface with some dill sprigs nearby and a silver fork with a dark handle next to the front bowl. In the background, a blue and white striped cloth and some greenery are softly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw cauliflower instead of steaming it?

Raw cauliflower is much firmer and less tender than steamed. Steaming softens the cauliflower just enough to mimic the texture of cooked potatoes while keeping a slight crunch, which is ideal for this salad.

Can I prepare this salad in advance?

Yes, preparing the salad a few hours ahead or the night before allows the flavors to meld beautifully. Just keep it refrigerated and give it a gentle stir before serving.