This cauliflower egg salad, with it’s unique combination of textures and flavors, creates a delicious dish perfect for any meal.
With a blend of roasted cauliflower and hard-boiled eggs, crunchy celery, smoky bacon bits, and a tangy mustard dressing, this low carb potato salad is a flavor powerhouse.
Enjoy how simple it is to prepare but how delicious it is to eat!
We Love Cauliflower Potato Salad Because…
- This recipe is easy to prepare using simple steps, for a quick and delicious meal anytime.
- Subbing in cauliflower for potatoes is the perfect way to stay on a low-carb or keto diet.
- Cauliflower potato salad is so versatile. Serve it as a side dish, in a sandwich, or even as a crisp salad topping.
- The unique flavor and textures found in this recipe create interest in every bite.
Ingredients and Variations
This combination of ingredients creates a dish bursting with flavor.
Cauliflower: While boiled cauliflower will work in this recipe, it’s recommended to use roasted cauliflower for more delicious flavor.
Hard Boiled Eggs: Prepared ahead of time, hard boiled eggs are not only handy but hearty as well. Plus they provide a creamy texture and rich taste that everyone loves.
Dressing: Using a blend of mayonnaise, mustard and pickle juice seasoned with onion powder and smoked paprika, this salad dressing has a creamy and smoky flavor that’s delicious.
Crunchy Elements: Celery and chopped pickles add a fun crunch to this salad. And using real bacon bits adds a crispy touch with a delicious, savory flavor.
How to Make Cauliflower Potato Salad
- Cut cooked cauliflower (roasted preferably) into bite-sized pieces.
- Separate the hard boiled egg whites from the yolks. Chop egg whites.
- Mash egg yolks, then add mayonnaise, mustard, pickle juice, onion powder, smoked paprika, and pepper. Mix well.
- Toss cauliflower with the yolk mixture. Fold in diced celery, pickles, most of the bacon bits, and parsley.
- Garnish with reserved bacon bits and parsley.
Recipe Tips
- Use more or less celery and pickles depending on your preference for crunch.
- There is nothing like real bacon bits in this recipe. Purchase store bought, or make your own and crumble yourself.
- Chill cauliflower potato salad for about an hour before serving to give the flavors enough time to meld together.
How to Store It
Refrigerate cauliflower potato salad in an airtight container for up to 3 days.
We do not recommend freezing this recipe as the texture may become watery upon thawing. It’s so easy, just make it fresh.
More Interesting Salads To Try
Did you try this Cauliflower Potato Salad recipe? Leave a comment and rating below.
Cauliflower Potato Salad
Equipment
Ingredients
- 6 hard boiled eggs
- 10 ounces cauliflower cooked, roasted preferrably
- ½ cup mayonnaise
- 1 Tablespoon mustard
- 1 teaspoon pickle juice lemon juice or vinegar
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon pepper
- ½ cup diced celery
- ¼ cup chopped pickles
- ¼ cup real bacon bits divided
- 1½ Tablespoons parsley divided
Instructions
- Cut cooked or roasted cauliflower into bite sized pieces.
- Separate the egg whites from the yolks. In a large bowl, set the egg yolks. Chop egg whites into bite sized pieces and set aside.
- Mash egg yolks, then add mayonnaise, mustard, pickle juice, onion powder, smoked paprika, and pepper. Add the cauliflower and toss.
- Add celery, pickles, 1 Tablespoon parsley, and all bacon bits except about 1 Tablespoon to cauliflower mixture. Fold together gently.
- Turn into a serving bowl and garnish with reserved bacon bits and parsley.
Notes
- Use more, or less, celery and pickles depending on your preference.
- Fry up your own bacon and crumble it yourself.
- Refrigerate cauliflower potato salad for 1 hour before serving for best flavor.
- Cauliflower potato salad can be refrigerated for 3 days in a covered container.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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