Dessert

Cauliflower Potato Salad Recipe

ByMaya bella January 10, 2026January 10, 2026

Introduction

This Cauliflower Potato Salad offers a refreshing twist on the classic dish by using tender steamed cauliflower in place of potatoes. It’s creamy, tangy, and packed with fresh dill and hard boiled eggs, making it a perfect side for picnics or family meals.

A white bowl filled with creamy cauliflower salad, where small cauliflower pieces are coated in a thick pale yellow sauce with tiny green herb specks. The salad is sprinkled with red paprika powder over the top, adding a bright contrast. In the center are three slices of hard-boiled egg, showing their white outer layer and soft yellow yolks inside. A small bunch of fresh green parsley sits on top for garnish. A red spatula with a wooden handle rests in the bowl on the right side. The bowl is placed on a white marbled surface with a red and white checkered cloth partially visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large cauliflower head
4-6 hard boiled eggs, divided
1 medium celery stalk, finely diced
1 cup mayonnaise
1/4 cup prepared mustard
1/4 cup dill relish
1 teaspoon white vinegar
1 tablespoon fresh dill
1 1/4 teaspoon salt, divided
1/4 teaspoon ground pepper

Instructions

Step 1: Cut the cauliflower into bite-sized pieces and set aside.
Step 2: Fill a large pot with 1 inch of water and 1 teaspoon of salt and bring to a boil. Reduce the heat to medium, add the cauliflower pieces, and cover with a lid. Steam for 8-10 minutes or until tender when pierced with a fork.
Step 3: Drain the pot and allow the cauliflower to cool in a colander or strainer for 10 minutes.
Step 4: Transfer the cooled cauliflower to a large mixing bowl. Slice and dice 3 of the hard boiled eggs and add them to the bowl along with the celery, dill relish, mayonnaise, mustard, and fresh dill. Gently toss to combine evenly.
Step 5: Add the vinegar, 1/4 teaspoon salt, and ground pepper. Stir well and adjust seasoning with more salt or pepper to taste.
Step 6: Cover and refrigerate the salad for at least 2 hours to allow flavors to meld.
Step 7: Before serving, sprinkle with paprika and garnish with sliced hard boiled egg and a sprig of parsley, if desired.

Tips & Variations

For extra crunch, add chopped pickles or green onions to the salad.
Use Greek yogurt instead of mayonnaise for a lighter, tangier dressing.
If you prefer softer cauliflower, steam a minute or two longer but avoid overcooking to keep it from becoming mushy.

Storage

Store the cauliflower potato salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. This salad is best enjoyed chilled and does not freeze well due to the mayonnaise and texture of the cauliflower.

How to Serve

The image shows a close-up view of a creamy salad served in a white bowl with a reddish-pink inside. The salad is made of small, creamy, off-white cauliflower pieces mixed with a yellowish dressing and small green bits, likely celery or herbs. On top of the salad are three slices of hard-boiled egg, each with a white outer layer and bright yellow yolks in the center. A small bunch of fresh green parsley decorates the top of the dish. The bowl is placed on a white marbled surface, with part of a red-and-white checkered cloth and some parsley leaves visible to the side, along with a red spoon handle at the corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, it’s ideal to make the salad at least 2 hours ahead to let the flavors meld. You can prepare it up to a day before serving but consume within 3 days.