“Potato” salad

Just in time for backyard barbecues and picnics! Here’s my version of a delicious faux potato salad using the ever versatile cauliflower as potato replacement.

The key to the unique taste of this version are from the rice vinegar, cucumbers, and eggs. Be sure to slice the cucumbers very thinly or use a mandolin set to a thin slice. While not included here, some cooked crumbled bacon would go perfectly!

Use a healthy mayonnaise. If you cannot find one, I will be posting a recipe for homemade mayonnaise in an upcoming post.

1 large head cauliflower, chopped into ¾-inch pieces
4 hardboiled eggs, halved and sliced
2 celery stalks, finely chopped
1 medium yellow onion, finely chopped
1 cucumber, quartered and thinly-sliced
1 cup mayonnaise
2 tablespoons Dijon or yellow mustard
2 tablespoons rice vinegar
½ teaspoon dried dill
1 teaspoon dried parsley
½ teaspoon sea salt or to taste

In large saucepan, heat approximately 1-inch water to boiling and add cauliflower; reduce heat to maintain low boil. Alternatively steam cauliflower. Cook until softened, approximately 10 minutes. Strain in colander and transfer to large bowl.

Add eggs, celery, onion, cucumber, mayonnaise, mustard, vinegar, dill, parsley, salt and combine thoroughly.

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Comments & Feedback...

    • Geraldine

      I make fake potato salad the same way. We really like it when it is fresh but I must admit it will not carry over to the next day very well and will have a definite cabbage like taste and smell.

      • Loretta

        When that happens to our Faux Tater salad, we grate cheddar over the top and bake it like a cassarole…scrumptious!

  1. Cate

    Hi – Thanks for the recipe! Here is a mayo recipe that I have enjoyed. It seems to work better after it’s had time to set up in the refrigerator. I’m pretty sure I borrowed it from one of the Paleo websites.

    ½ cup coconut oil (melted)
    ½ cup olive oil
    2 egg yolks
    1 teaspoon mustard
    3 teaspoons of freshly squeezed lemon juice
    Sea salt (to taste)
    Black pepper (to taste)

  2. Galina L.

    Actually, my “potato” salad doesn’t include cauliflower, just eggs, not too soft avocado, picles, fresh cucumbers, thinly sliced kielbasa, sliced onion, fresh herbs, one cooked and chopped carrot, mix of mayo and sour cream.

      • Sweet potatoes, although lower in net carbs than regular potatoes, still present a carb load issue. A whole SP is 24 grams net carb, which is 150% of the WB whole meal limit. With some attention to portion size, they’re in the WB “Limited” category, but only as whole potato, not flour..

      • Barbara in New Jersey

        Hi Jill,

        High glycemic value and high carbs, about 25+- carbs per cup! Yes the are yummy, but to stay within WB guidelines, you could eat only about a tablespoon of the salad.

    • Dr. Davis

      Yes, chill before serving.

      Personally, I like it room temperature, but I believe most prefer it chilled.

  3. JillOz

    This looks great.

    I seldom use cauliflower so can someone please tell me how long I can safely leave it in the fridge before I use it?

    Thank you.

  4. Mike

    C’mon Now, Dr. Davis…
    For months now, you’ve been telling me that Wheat Free Market Foods was beginning to market their products in just a very short time. So far, that’s not been true.

    So what’s the latest?

    • WFMF has a Facebook page. There seem to be recent content changes. I don’t have an FB account, and don’t plan to get one, so you’ll need to do your own digging there.

    • “A very short time” is a relative term…..to build a company from the ground up takes a great amount of resources, R&D, logistics, staffing, tweaking, etc.etc……and it can’t happen overnight. I’m just happy it’s in the works

  5. Neicee

    For years, the only way I ate cauliflower was raw with a dip. Since having to think up new ways to keep veggies tasting new and different I learned to cook it and all but crave it now. When I’ve used them for faux mashed potatoes I really cut back on portions, which I’ll also have to do with this, but it’s made and waiting for dinner with a steak tonight. Thanks for the recipe.

  6. Becky

    Delicious! My only comment is to make half this recipe for one person. Unfortunately, I had to throw out a little, and I ate it for lunch every day.

  7. Annie C

    Yummy! Better then regular potato salad. I added 2 dill pickles finely chopped and some bacon on top.