Original Post: https://www.evolvingtable.com/?p=92589
Cauliflower Potato Salad Recipe
Easy and creamy Cauliflower Potato Salad is the perfect low-carb alternative to the summer favorite side dish with ALL the traditional flavors. Roasted cauliflower is tossed in a simple sauce of mayonnaise, mustard, and relish along with onions, celery, and hard-boiled eggs.
Servings: 6 servings
Ingredients
- 1 large head cauliflower about 2 to 2 ½ lbs.
- 1 ½ Tbsp. oil olive or avocado
- 1 ¼ tsp. salt divided, to taste
- ½ tsp. black pepper to taste
- ⅓ cup mayonnaise
- 1 Tbsp. mustard yellow
- ¼ cup dill pickle relish
- ¼ cup white onion finely diced
- ¼ cup celery finely diced
- 2 hard-boiled eggs chopped
Instructions
- Preheat the oven to 425 degrees.
- Remove the stem and leaves from the head of cauliflower and cut into ½-inch bite-sized pieces. You should end up with roughly 1 ½ to 1 ¾ lbs. of cauliflower florets.
- Add these to a large bowl and drizzle with the oil and sprinkle with ¾ teaspoon of salt and ¼ teaspoon of black pepper. Toss until the cauliflower is well coated.
- Spread the cauliflower out onto a parchment paper lined baking sheet in a single layer. Bake in the preheated oven for 20 minutes, flipping halfway through.
- While the cauliflower is baking, wipe out the large bowl if any pieces of cauliflower remain. Then add the mayonnaise, mustard, relish, ½ teaspoon of remaining salt, and ¼ teaspoon of remaining pepper. Whisk together until well combined.
- When the cauliflower is roasted, let it cool to room temperature. Once cooled, add it to the large bowl with the mayonnaise dressing along with the diced onion, celery, and hard-boiled eggs. Mix everything together until just combined. Serve immediately with a sprinkle of chopped fresh dill or place in the refrigerator for a couple of hours to serve chilled.
Video
Notes
Meal Prep and Storage
- How to prep ahead of time: You can make this entire dish the day before, it tastes even better after chilling. Or, you can simply roast the cauliflower a day early.
- How to store: Keep leftover cauliflower salad in an airtight container in the fridge for up to 4 to 5 days.
- How to freeze: It is not recommended to freeze as the texture will be different upon thawing.
Nutrition
Calories: 179kcal | Carbohydrates: 8g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 67mg | Sodium: 664mg | Potassium: 310mg | Fiber: 2g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 41mg | Calcium: 35mg | Iron: 1mg