- 1 medium head cauliflower, broken into florets
- 1 medium carrot, chopped
- 2 hard-boiled large eggs, chopped
- 4 green onions, chopped
- 1 celery rib, chopped
- 1/4 cup pitted green olives, halved lengthwise
- 1/4 cup thinly sliced radishes
- 1/4 cup chopped dill pickle
- 1/4 cup fat-free mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- In a large saucepan, bring 1 in. of water to a boil. Add cauliflower florets; cook, covered, 4-7 minutes or until crisp-tender. Drain and rinse in cold water. Pat dry and place in a large bowl. Add carrot, eggs, green onions, celery, olives, radishes and pickle.
- In a small bowl, mix the remaining ingredients. Add to cauliflower mixture; toss to coat. Refrigerate until serving.
Cauliflower Potato Salad Tips
How big should the cauliflowerets be in cauliflower potato salad?Ideally, you want the florets to be broken down into bite-size pieces. But no matter how big you chose to cut your florets, you want them to all be the same size, so all the pieces cook evenly. Learn how to cut cauliflower without making a huge mess!
How else can you cook the cauliflower for cauliflower potato salad?If you are looking to add a little more texture and color to your cauliflower potato salad, try roasting the cauliflower ahead of time! The best thing about roasting cauliflower is you can customize the seasoning with what you have on hand for a fun new twist.
Can you make cauliflower potato salad ahead of time?Yes, and we even recommend it! Chilled potato salads often taste even better on day 2 if you can make the salad ahead of time, and this faux potato salad is no different. You want to give your salad time to get nice and cold, and allow all the ingredients to develop their flavor. You can store your cauliflower potato salad for up to 3 to 4 days, if it's kept in an airtight container in the refrigerator. Check out these other clever ways to cook with cauliflower for your next meal!
—Ellie Crowley, Taste of Home Culinary Assistant
3/4 cup: 61 calories, 2g fat (0 saturated fat), 54mg cholesterol, 375mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.