Recipe: Cauliflower Salad – the Better “Potato” Salad

Headed to a gathering and need something healthy to bring? Try my no potatoes in it potato salad. The secret ingredient is cauliflower and you will not miss the potatoes!

  • 1 large head of cauliflower, chopped, cooked and cooled
  • Mayonnaise
  • Yellow Mustard
  • 3 boiled eggs, chopped and cooled
  • Dill Pickle Relish
  • Tony Chachere Cajun spice to taste


Chop up a large head of cauliflower  (about 9 cups or so)

Cook until soft, either in the microwave or steam on the stove.

Cool on a clean towel to soak up any water and to spread out for faster cooling.

Depending on how much Cauliflower you have, add, mayonnaise, mustard and Tony Chachere Cajun spice. Sometimes I also add garlic

Then add chopped eggs, lately I have been using 3 eggs, and chopped dill pickles or prepared relish.

Mix together, add additional mayonnaise or mustard or spices until you are happy with the taste and consistency.

Take to your next picnic or barbeque and watch it disappear. I took it to a party last week and everyone loved it. People who thought it was potato salad and did not try it were super anxious to try it after I told them it was cauliflower. You will never make the carb excessive, labor intensive potato salad again. The cauliflower wins hands down!

I have found it is better if I make it the night before needed, the flavors seem to sync, and just before serving, if you would like some extra flavor, add some crumbled bacon. If you add the night before serving, the bacon will get soggy, instead of being the wonderfully crispy addition.