Name: Cauliflower Potato Salad
Prep time: 2 h 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 large head cauliflower (about 6 cups bite-sized florets); 1-2 tablespoons olive oil; kosher salt and black pepper (for roasting); 1 cup full-fat mayonnaise; 1 tablespoon prepared mustard (yellow or Dijon); 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons pickle relish; 4 hard-boiled eggs (3 chopped for salad, 1 sliced for garnish); 2 stalks celery, diced; 1/4 cup red onion or yellow onion, finely diced; 2 tablespoons chopped dill pickles; 1 tablespoon fresh dill or chives, chopped; 1/4 cup diced bell pepper; 1/4 cup crispy bacon bits; smoked paprika (for garnish)

Ingredients

Scale

1 large head cauliflower (about 6 cups bite-sized florets)

1–2 tablespoons olive oil

kosher salt and black pepper (for roasting)

1 cup full-fat mayonnaise

1 tablespoon prepared mustard (yellow or Dijon)

1 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons pickle relish

4 hard-boiled eggs (3 chopped for salad, 1 sliced for garnish)

2 stalks celery, diced

1/4 cup red onion or yellow onion, finely diced

2 tablespoons chopped dill pickles

1 tablespoon fresh dill or chives, chopped

1/4 cup diced bell pepper

1/4 cup crispy bacon bits

smoked paprika (for garnish)

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Instructions

1-Prep the cauliflower: Wash, dry, and cut into quarter-sized bite-sized florets, discarding leaves and core.

2-Season and roast: Toss florets with olive oil, salt, and pepper; roast at 425°F for 15 minutes, turning every 5 minutes until golden.

3-Cool completely: Let florets cool completely on the baking sheet to release excess steam.

4-Make the dressing: Whisk together mayonnaise, mustard, salt, pepper, and pickle relish until smooth.

5-Combine the salad: Gently fold in cooled cauliflower, chopped hard-boiled eggs, celery, onion, pickles, herbs, bell pepper, and bacon bits without overmixing.

6-Chill before serving: Cover and refrigerate at least 2 hours; garnish with sliced hard-boiled egg, smoked paprika, or fresh chives.

Last Step:

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Notes

💡 Roasting the cauliflower instead of boiling prevents a watery salad and adds a nutty depth of flavor
💡 Let the roasted florets cool completely on the baking sheet so residual steam escapes and they stay firm
💡 Refrigerate for at least 2 hours before serving so the dressing soaks into the florets and the flavors meld

Author: Ruby Bennett
Prep Time: 15 minutes
Chill Time: 2 hours
Cook Time: 15 minutes
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Keto, Low-Carb, Gluten-Free

Nutrition

Serving Size: 1 cup
Calories: 253 kcal
Sugar: 2g
Sodium: 536mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 5g
Cholesterol: 110mg