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Home » Picnic Salads

Cauliflower Potato Salad

Published: Jul 22, 2021 · Modified: Feb 21, 2024 by Kate O'Malley · This post may contain affiliate links. See end of article for more information · Leave a Comment


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This Cauliflower Potato Salad ticks all the boxes if you want a low-carb alternative to creamy potato salad.

Cauliflower is one of those great ingredients available all year round, depending on the variety you use. There are varieties perfect for spring picnic salads and varieties that make great fall salads.

I think cauliflower is an incredibly versatile yet underutilized veg, especially on the picnic scene. Take my Cauliflower Buffalo Dip recipe, for example. It’s a wonderful picnic dip, especially for the cooler months. Or, my Cauliflower Hash Browns, which make a great picnic brunch dish or bite-size appetizer.

Why I Love This Picnic Salad

  1. Hardy salad ingredients: The cauliflower, celery, and sundried tomatoes travel well and hold up well in a picnic setting.
  2. Make-ahead friendly: Like potato salad, this cauliflower potato salad is a fantastic make-a-head salad. The salad tastes even better when prepared in advance.
  3. Customizable: You can easily adapt the ingredients to suit your preferences or dietary restrictions.
  4. Long-lasting freshness: Leftovers can be stored in an airtight container for up to four days.

Ingredient Notes

A list of ingredients for a cauliflower salad.

See my recipe card below for a complete list of the ingredients with measurements and notes.

Recipe Variations

  • Roast Your Cauliflower: Another alternative to blanching, for more depth of flavor, is to roast your cauliflower florets. Place the florets on a baking sheet, drizzle with olive oil and a little salt, and roast until softened and golden.
  • Shallots: If you don’t have shallots, chives are a great substitute, even dried ones at a pinch.
  • Non-Vegetarian Version: You can sub sun-dried tomatoes for bacon bits for a non-veggie version.
  • Add Cruch and Texture: Seeds such as pumpkin or sunflower make a great addition for extra crunch.
  • Mayonnaise: Greek yogurt, sour cream, or a dairy-free alternative like vegan mayonnaise can substitute traditional mayonnaise.
  • Add Protein: Add cooked chicken, tofu, or protein to make the salad more filling and balanced.

How to Make

Step 1: Boil eggs and set aside to cool.

Step 2: Chop cauliflower into florets – larger is better so they don’t fall apart.

Step 3: Blanch the cauliflower in boiling water or use a steamer. This should only take a few minutes as you want the cauliflower to be cooked yet still firm so it holds its florets. If you overcook it, it will end up mush in the salad. Set aside to cool.

Step 4: Chop celery, shallots, and sundried tomatoes into small pieces.

Ingredients for cauliflower salad in a bowl before mixing.

Step 5: Place all the ingredients in a big bowl – cooked cauliflower, celery, shallots, boiled eggs (reserve some egg wedges for a top garnish), sundried tomatoes, mustard, and mayonnaise into a big salad bowl.

Mixing dressing through a cauliflower salad.

Step 6: Toss all the ingredients together until well-coated and mixed. Adjust salt and pepper to taste.

A bowl of cauliflower salad with a hard boiled egg.

Step 7: When ready to serve, top with the remaining egg quarters and sprinkle with dried herbs. Any remaining shallots or chives can also make a nice garnish.

FAQs

Can I use frozen cauliflower instead of fresh?

Yes, you can use frozen cauliflower if you prefer. Just make sure to thaw and drain it thoroughly before using it in the recipe. Depending on the cauliflower, it may not need to be cooked as it might make it too mushy.

How long in advance can I make this salad before serving?

This salad can be made a day before, allowing the flavors to meld. It’s perfect for prepping ahead of time.

Expert Tips

Don’t Overcook the Cauliflower

While you can use raw cauliflower (let it sit in the dressing for as long as possible before serving), this recipe calls for cooked cauliflower. The trick here is to blanch the cauliflower lightly – don’t overcook it, or it will turn to mush in your salad.

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Did you try this Cauliflower Salad recipe or any other recipes on Picnic Lifestyle? 

Please leave me a ⭐ rating below and let me know in the comments how you enjoyed them.

Bowl of creamy cauliflower salad.

Cauliflower Potato Salad

Kate O’Malley
A low carb alternative to traditional potato salad, this creamy cauliflower salad with sundried tomatoes is an excellent make-ahead salad that only gets better with time.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 3 minutes mins
Cooling Time 10 minutes mins
Total Time 28 minutes mins
Course Salad
Cuisine American
Servings 2 serves as a main | 4 serves as a side dish
Calories 578 kcal

Ingredients
  

  • 2 eggs
  • 1 small head cauliflower
  • ½ cup chopped celery
  • 2 shallots
  • ½ cup mayonnaise
  • 2 tablespoon dijon mustard
  • ½ cup sundried tomatoes
  • Salt & pepper
  • Parsley or herb of choice for garnish

Instructions
 

  • Boil eggs and set aside to cool.
  • Chop cauliflower into florets – larger is better so they don’t fall apart.
  • Blanch the cauliflower in boiling water or use a steamer. This should only take a few minutes as you want the cauliflower to be cooked, yet still firm so it holds its florets. If you overcook it, it will end up mush in the salad. Set aside to cool.
  • Chop celery, shallots and sundried tomatoes into small pieces.
  • Place the cooked cauliflower, celery, shallots, boiled eggs (reserve some egg wedges for a top garnish) and sundried tomatoes into a big salad bowl. Toss with mayonnaise and dijon mustard. Adjust salt and pepper to taste.
  • Top with remaining egg quarters and sprinkle with herb of your choice. Any remaining shallots or chives make a nice garnish.
  • Enjoy immediately or refrigerate it until chill.

Notes

  • This salad tastes better when it has had time to sit (much like potato salad) so can be made a day in advance.
  • Keep leftovers in an airtight container for up to four days.
  • You can always sub sundried tomatoes for bacon bits for a non-vegetarian version.
  • Add seeds such as pumpkin or sunflower for extra texture and crunch.

Nutrition

Serving: 1gCalories: 578kcalCarbohydrates: 28gProtein: 14gFat: 48gSaturated Fat: 8gPolyunsaturated Fat: 26gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 187mgSodium: 675mgPotassium: 1583mgFiber: 8gSugar: 16gVitamin A: 639IUVitamin C: 77mgCalcium: 117mgIron: 5mg
Tried this recipe?Mention @picniclifestyle or leave a comment below.

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About Kate O'Malley

Picnic enthusiast, passionate cook, and the creative force behind Picnic Lifestyle. With a globe-trotting background and a keen eye for local ingredients, she's mastered the art of crafting delectable picnics and portable feasts (especially for long travel days). Kate's passion for al fresco dining comes alive in this guide, curating perfect picnics for every occasion.

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