Cauliflower “Potato” Salad

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cauliflower potato salad

Recipe At-A-Glance

This veggie-rific variation on the classic summer side dish, Cauliflower “Potato” Salad, will surprise even the biggest cauliflower hater!

Vegetarian, Gluten-Free

Ready in 25 minutes

Cauliflower is one of my absolute favorite veggies. And this is a super fun way to use it! I love a good potato salad for summer (and it’s hard to beat freshly-dug new potatoes in a potato salad), but this cauliflower version is a great way to get all that potato salad flavor without a ton of starchy carbs. You’d think that this would taste “cauliflower-y,” but the flavorful mix-ins and creamy dressing mask any cauliflower flavor—it just tastes like potato salad!

cauliflower potato salad

Typical potato salad has a super thick and heavy dressing made with a ton of mayo, but I made this dressing out of half protein-packed, low calorie Greek yogurt and half mayo. You still get all the creamy flavor of mayo, but using the Greek yogurt really helps to lighten up this side dish.

cauliflower potato salad

The key to making this cauliflower “potato” salad is to not overcook your cauliflower. Just like potatoes, overcooked cauliflower becomes a starchy, mushy mess. You want the cauliflower to just be fork tender—no crunch, but not so tender that it falls apart when you stir it up with the dressing. It took about 12 minutes to get there steaming it.


Cauliflower “Potato” Salad

Cauliflower “Potato” Salad

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This veggie-rific variation on the classic summer side dish, Cauliflower "Potato" Salad, will surprise even the biggest cauliflower hater!


  • 1 large head cauliflower, cut into bite-sized florets
  • 6 hard-boiled eggs, chopped
  • 2 large stalks celery, diced
  • 1/2 large red onion, diced
  • 1/2 cup chopped dill pickle (or dill pickle relish)
  • 1/3 cup mayo
  • 1/3 cup Greek yogurt
  • 1 tablespoon mustard
  • Salt and pepper, to taste


  1. Steam cauliflower until fork tender—about 12 minutes. Remove cauliflower from steamer and run under cold water to stop cooking. Drain well, and combine in a large mixing bowl with the eggs, celery, red onion and dill pickle.
  2. In a small bowl, whisk together the mayo, Greek yogurt, mustard, salt and pepper. Pour dressing over cauliflower mix, and toss to coat. Cover and chill for at least an hour before serving.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g


Cauliflower "Potato" Salad

What’s your favorite way to eat cauliflower?

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.
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