Cauliflower Mock ‘Potato’ Salad Recipe

Introduction

This Cauliflower Mock ‘Potato’ Salad is a refreshing low-carb twist on the classic potato salad. Made with tender cauliflower florets and a creamy dressing, it’s perfect for picnics, barbecues, or a light side dish anytime.

Ingredients

• 1 large head cauliflower, cut into small florets
• 3 hard-boiled eggs, chopped
• 3 tablespoons mayonnaise
• 3 tablespoons sour cream
• 1/4 cup sweet pickle relish
• 1 tablespoon finely chopped onion (Vidalia onion, if available)
• 1 tablespoon mustard
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. Step 1: Bring a pot of salted water to a boil over high heat. Add the chopped cauliflower, cover, and cook for 5 minutes.
2. Step 2: Drain the cauliflower in a large colander and rinse under cold water to cool and stop the cooking process.
3. Step 3: Chop the cooked, cooled cauliflower florets into small bite-sized pieces.
4. Step 4: In a large bowl, combine the chopped cauliflower with hard-boiled eggs, mayonnaise, sour cream, sweet pickle relish, chopped onion, mustard, salt, and black pepper. Mix well.
5. Step 5: Chill the salad for at least 30 minutes to allow the flavors to blend.
6. Step 6: Before serving, taste and adjust salt and pepper as desired.

Tips & Variations

• Use Vidalia onion for a milder, sweeter flavor or substitute with green onions for a fresh twist.
• Try adding a splash of apple cider vinegar for extra tanginess.
• For a dairy-free option, replace sour cream with a plant-based alternative.
• Chop the cauliflower into uniform pieces to ensure even texture and flavor absorption.

Storage

Store the cauliflower salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It is best enjoyed chilled, and avoiding freezing will help maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, this salad actually tastes better when chilled for a few hours or overnight as the flavors meld together. Just keep it refrigerated.

Is this recipe suitable for low-carb or keto diets?

Absolutely. Replacing potatoes with cauliflower significantly reduces the carbs, making it a great keto-friendly alternative to traditional potato salad.

Cauliflower Mock ‘Potato’ Salad Recipe

Print Recipe

★★★★★

4.8 from 68 reviews

This Cauliflower Mock ‘Potato’ Salad is a fresh, low-carb alternative to traditional potato salad, featuring tender cauliflower florets mixed with creamy mayonnaise and sour cream, crunchy sweet pickle relish, and chopped hard-boiled eggs. Perfectly chilled and seasoned, it delivers familiar flavors with fewer carbs, making it a great side dish for picnics, barbecues, or any meal.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Vegetables

• 1 large head cauliflower, cut into small florets
• 1 tablespoon finely chopped onion (Vidalia onion, if available)
• 1/4 cup sweet pickle relish

Other

• 3 hard-boiled eggs, chopped
• 3 tablespoons mayonnaise
• 3 tablespoons sour cream
• 1 tablespoon mustard
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. Cook the cauliflower: Bring a pot of salted water to a boil over high heat. Add the chopped cauliflower florets, cover the pot, and cook for 5 minutes until tender but still firm.
2. Drain and cool: Drain the cooked cauliflower in a large colander and immediately rinse under cold water to stop the cooking process and cool the florets.
3. Chop cauliflower: Once cooled, chop the cauliflower into small bite-sized pieces for a better texture in the salad.
4. Mix salad ingredients: In a large bowl, combine the chopped cauliflower, chopped hard-boiled eggs, mayonnaise, sour cream, sweet pickle relish, finely chopped onion, mustard, salt, and ground black pepper. Stir until all ingredients are well incorporated.
5. Chill the salad: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld and the salad chill thoroughly.
6. Season to taste and serve: Before serving, taste the salad and adjust salt and pepper if needed to ensure the perfect balance of flavors.

Notes

• For a lower-fat option, substitute Greek yogurt for the mayonnaise and sour cream.
• Using Vidalia onion adds a mild sweetness but any mild onion will work.
• Ensure not to overcook the cauliflower to maintain a slight crunch and avoid mushiness.
• You can add chopped celery or fresh herbs like dill or parsley for extra flavor and crunch.
• This salad keeps well in the refrigerator for up to 3 days when covered tightly.

Keywords: cauliflower salad, low carb potato salad alternative, mock potato salad, keto salad, picnic salad, cauliflower recipe, healthy side dish