This recipe contains all of the flavors we love in potato salad. All of the creaminess. All of the tender, satisfying bite. That awesome side to bbq chicken, to Grilled Pork Chops with Peaches, to a platter of grilled vegetables. The happy addition to a summer picnic or a potluck or a buffet. But — with extra healthy cauliflower! Seriously, this is a smart alternative or addition to other summertime outdoor entertaining salads.

The dressing calls for some mayonnaise and either sour cream or Greek yogurt. You are welcome to use low-fat anything; however, I just would always use full-fat everything and have it a little less often. Greek yogurt comes in all kinds of fat levels, from 0% to full-fat 5%. I bet you can guess which way I lean.

Cauliflower Potato Salad: All of the satisfaction of potato salad, but with low-carb cauliflower as the star! Perfect as a side for bbqs, grilling menus, potlucks, and buffets.

Ingredients

Cauliflower is the main ingredient, used in place of more traditional potatoes in a creamy salad like this. 

• Cauliflower – Pick a head that is about 2 ½ to 3 pounds, and avoid dark spots, bruising, or cauliflower that looks dry. You could also play around with different color cauliflower, which would give some interesting visual twists to this salad! Try green (broccoflower), purple or orange cauliflower for a fun variation.

• Creamy ingredients – Mayonnaise plus sour cream or plain Greek yogurt. You really can use any combo of two of these ingredients as you like — I prefer mayo with either sour cream or Greek yogurt. Use whatever level of fat in these ingredients that is comfortable for you (see below).
• Chopped pickles plus chopped shallots or red onion – These ingredients make the salad, offering a tangy pickley flavor and a sharp bite amidst the mild creaminess.
• Chopped fresh herbs – I like the combo of dill and parsley, but you can use other herbs if you have them on hand! Tarragon and basil would be nice.
• Dijon mustard and white wine or rice wine vinegar – Adds just a touch of tangy zip, which helps counterbalance the creaminess.
• Hard-cooked eggs – I love eggs in all kinds of creamy summer salads, and cauliflower salad is no exception. The eggs get diced, and pieces will fall apart a bit as you toss the salad, and the hard-cooked yolks will add flavor and oomph to the dressing.

How to Make Cauliflower Potato Salad

1. Cook the cauliflower. Bring a large pot of salted water to a boil over high heat. Add the cauliflower, return to a simmer, and simmer for about 5 minutes until the cauliflower is tender. Drain cool completely.
2. Make the dressing. Meanwhile, in a large bowl, combine the mayonnaise, sour cream or Greek yogurt, pickles, shallots or onions, dill, Dijon, vinegar, salt, and pepper.
3. Make the salad. Fold the cauliflower and eggs into the dressing.
4. Refrigerate for 30 minutes (if you have time). Then gently remix and serve.

Is Cauliflower Salad Good for You?

It’s hard to say that anything with a creamy mayo-based dressing is good for you. However, cauliflower is very good for you! So let’s just say that if you were choosing between potato salad and cauliflower salad, the cauliflower option would have more fiber, nutrients, and vitamins. There are only 5.32 grams of net carbs in a cup of cauliflower, vs. about 24 grams for the same amount of potatoes (via USDA). Plus, it’s just delicious.

Also, you can use low-fat mayo, as well as low-fat sour cream or Greek yogurt, to lighten up this salad. 

Storage

You can make this salad ahead and refrigerate it for up to 3 days. Remove it from the fridge and allow it to sit at cool room temperature for about 30 minutes before gently remixing the salad and serving.

What to Serve With Cauliflower Potato Salad

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More Great Summer BBQ Sides

• Classic Potato Salad
• Cole Slaw
• Macaroni Salad
• Vegetarian Pasta Salad
• Summer Whole Grain and Vegetable Salad