Description

Cauliflower Mock Potato Salad is a healthy, low-carb alternative to traditional potato salad, made with tender cauliflower, creamy dressing, and crunchy vegetables. It’s a perfect side dish for picnics, barbecues, or any meal.

Ingredients

1 large head of cauliflower, cut into florets

3 large hard-boiled eggs, chopped

1/2 cup mayonnaise (use vegan mayo for a dairy-free version)

1 tablespoon Dijon mustard (or yellow mustard for a milder flavor)

1 tablespoon apple cider vinegar

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon smoked paprika (optional)

1/2 cup celery, chopped

1/4 cup red onion, finely chopped

1/4 cup dill pickles, chopped (or sweet pickles if preferred)

Salt and pepper, to taste

Fresh dill or parsley, chopped (optional, for garnish)

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Instructions

Bring a large pot of water to a boil and add the cauliflower florets. Cook for 5-7 minutes until fork-tender but not mushy. Drain and let cool.
Chop the cooled cauliflower into bite-sized pieces.
In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper.
In a large bowl, combine cauliflower, hard-boiled eggs, celery, red onion, and pickles.
Pour the dressing over the mixture and stir gently to coat.
Cover and refrigerate for at least 1 hour.
Garnish with fresh dill or parsley before serving. Serve chilled.

Notes

Chill for at least an hour to let flavors meld.

Use vegan mayo and omit eggs for a vegan version.

Substitute some mayo with Greek yogurt for a lighter option.

Add jalapeños or cayenne for a spicy kick.

Best consumed within 3-4 days of preparation.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 2g
Sodium: 350mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 5g
Cholesterol: 90mg