Potato salad is a comfort food I have always enjoyed. My mom makes the best kind – not too much dressing and the perfect amount of seasonings.
Hearing you could make potato salad from cauliflower, I had to try it. I made this over the weekend for family and got a big thumbs up. Even one from mom. 🙂
With warmer temperatures on the horizon, this will definitely be a staple in our picnic basket.
Hope you enjoy it!
- 2 medium heads of cauliflower – chopped into approximately 1 inch pieces
- 1/3 cup mayonnaise
- 2 Tbsp sour cream (optional – I did not use this but it would make the salad creamier)
- 1 Tbsp mustard
- 1 tsp lemon juice
- 2 – 3 drops of hot sauce
- 2 hardboiled eggs – chopped
- 2 stalks of celery – finely chopped
- 2 green onions – finely chopped
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- optional – 3 Tbsp bacon bits or 4 pieces of bacon – minced
- salt and pepper to taste
Place chopped cauliflower in a large pot with about 2 to 3 inches of water. Turn on heat to high and, once the water is boiling, steam the cauliflower for 10 to 15 minutes. Check the larger pieces with a sharp knife after 10 minutes or so. You want the cauliflower to be tender but not mushy. If needed, let the cauliflower steam a few more minutes.
Drain cauliflower in a large colander. You can rinse the cauliflower with cold water for a minute or two to cool it down. Drain, shake dry, and set aside.
In a large bowl, add rest of ingredients and whisk together until combined. Add drained, cooled cauliflower to bowl and stir to combine with rest of ingredients.
Chill until ready to serve. Season with salt and pepper to taste.
This can be made a day ahead.
Caitlin Russell MS RD LD