📍 Where this dish comes from: Atlanta, Georgia · Sweet Auburn Historic District
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Discover the history of this region →
Potato salad is a cookout essential, and cauliflower takes on the same creamy mustard dressing beautifully once steamed just until tender. This version keeps every bit of the tang and crunch of the original in a lower-carb form.
What You’ll Need
Servings: 6 servings
Calories: 230kcal
Ingredients
- 1 large head cauliflower cut into bite-sized florets
- 4 large eggs hard-boiled and chopped
- 2/3 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp dill pickle relish (no sugar added)
- 1/2 celery stalk diced
- 1/4 red onion finely diced
- Salt and black pepper to taste
- Paprika, for garnish
Instructions
- Steam cauliflower florets 6–7 minutes, until just tender but still holding their shape. Drain and cool completely.
- In a large bowl, whisk together mayonnaise, mustard, and relish.
- Add cooled cauliflower, chopped eggs, celery, and red onion. Toss gently to coat.
- Season with salt and pepper, garnish with paprika, and chill at least 1 hour before serving.
Nutrition
Serving: 1serving | Calories: 230kcal | Protein: 6g | Fat: 20g | Fiber: 3g
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Health Benefits
- Cauliflower provides fiber and vitamin C that potatoes lack.
- A significantly lower-carb alternative to traditional potato salad.
- Eggs add complete protein, making this a more filling side dish.