Cauliflower Potato Salad is the greatest alternative to eating a lower carb version of potato salad.
As you may have guessed, there aren’t any “actual” potatoes in Cauliflower Potato Salad. Instead, steamed cauliflower is used in place of potatoes and made into the same type of salad. A mayonnaise-based dressing is used, and there is celery and onion in there too. It’s a nice sub for the real deal. Think of it as a healthier version of eating real potato salad!
This recipe comes from a book by Brittany Williams: Instant Loss: Eat Real, Lose Weight. It’s a book sharing how the author lost 125 pounds with over 100 recipes. The book is full of healthy, homemade recipes, all easily made with an Instant Pot, Air Fryer, or other kitchen gadgets. Almost all of the recipes have photos. It’s a great book to add to my collection!
Here are a few of the recipes in the book that I’ve bookmarked to try: Cinnamon Toast Bars, Banana Oat Pancakes with Whipped Cinnamon Butter, Lemon Crumb Bundt Cake, Acorn Squash Soup, BLT Salad, One Pot Creamy Chicken Spaghetti, Five Days of Chicken Salad for Two, Healthy Hamburger Mac and Cheese, Blackened Salmon with Pineapple- Avocado Salsa, Summer Shrimp Quinoa, Italian Stuffed Bell Peppers, Super Sloppy Joes, Smoky Chipotle Refried Black Beans, Green Goddess Dressing, Peach- Blueberry Cobbler and Tangy Barbecue Sauce. Oh, and there are recipes for 21 days of smoothies too!
The best way to steam cauliflower:
I prefer to steam it. I drop the cauliflower florets in a steamer basket and steam them until they get tender (not mushy!) You can also boil the florets in some water. Both methods take about 5 minutes.
The author of the book being featured here shares a method for steaming the cauliflower in the Instant Pot. I think it’s far too much work to get my Instant Pot out of the pantry to steam cauliflower, so I’ve opted to give you the steaming or boiling instructions instead.
How to make Cauliflower Potato Salad:
You’ll make a mayonnaise-based, classic potato salad dressing. Use light mayonnaise or real mayonnaise- that’s up to you. The mayo is mixed with mustard, apple cider vinegar, garlic powder, salt and pepper. Then you’ll toss the tender cauliflower florets with the dressing as well as some onion and celery.
Then you can cover and refrigerate your Cauliflower Potato Salad until you’re ready to serve it. It’s nice to give it some time for the flavors to meld a little bit.
If you happen to be following the Weight Watchers program, this is a good “potato” salad to try. One serving of this potato salad will cost you 2 WW points on any color program. There are six servings in the recipe. Enjoy!
Here are a few more potato salad recipes you might like to try:
- Loaded Baked Potato Salad
- Red, White and Blue Potato Salad
- All American Potato Salad
- California Potato Salad
- Southwestern Potato Salad
- Smashed Potato Salad
- Rosemary Garlic Potato Salad
- Lemon Basil Roasted Potato Salad
Cauliflower Potato Salad
- 1 large head cauliflower, cored and cut into small florets
- 1 cup finely chopped celery
- 1/3 cup finely chopped red onion
- 1/2 cup mayonnaise (regular or light)
- 1 tablespoon yellow mustard
- 1½ teaspoons apple cider vinegar
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- sliced green onion, for garnish (optional)
- Fill a pot with water and bring to a boil. Add the cauliflower, reduce heat and simmer until tender- about 5 minutes. You want it to be tender enough to slide a fork through, but not mushy. Alternately, you can steam the cauliflower. Drain, and let cool. Cut into bite-sized pieces and put in a large bowl.
- Add the celery and onion to the bowl too.
- In a small bowl, whisk together the mayonnaise, mustard, apple cider vinegar, salt, pepper and garlic powder. Add the dressing to the bowl, and toss to combine.
- Refrigerate until ready to serve.
- Light mayonnaise was used in the calculation of the nutritional information and WW points.