Cauliflower Mock ‘Potato’ Salad Recipe
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.
- 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
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
- 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.
- 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.
- Chop cauliflower: Once cooled, chop the cauliflower into small bite-sized pieces for a better texture in the salad.
- 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.
- Chill the salad: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld and the salad chill thoroughly.
- 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
Find it online: https://bakedbylisa.com/cauliflower-mock-potato-salad-recipe/
