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Tangy Cauliflower Potato Salad is a light salad with low calorie, low fat, and low carbohydrate but full of traditional potato salad flavors. It is made with typical potato salad ingredients sans potatoes.
Nothing says Summer barbeques like potato salad. But, traditional potato salad is full of potatoes and carbohydrates. This salad is healthy and packed with cauliflower, celery, carrot, and onion. This combination yields great texture and crunch to the traditional potato salad dressing flavors.
Cauliflower is an amazing chameleon. It can be substituted for potatoes, rice, and even pasta in Mac N Cheese. Compared with these other high carbohydrate foods, it is a healthier ingredient that will allow you to enjoy the flavors of your traditional recipes. But, with a healthier nutrition profile.
Step 1. Prepare the cauliflower by removing the green outer leaves. Cut florets from the thick inner stalk. Grate carrot, chop celery, and onion. Place onion in a separate glass bowl and add vinegar.
Chop florets into the same size pieces. Continue to remove the fibrous inner stalk.
Place cauliflower pieces into a double boiler steamer basket. Drizzle lemon juice onto the cauliflower. Fill the bottom pan with water. Bring water to a boil. Cover the pan and boil for 5-10 minutes until cauliflower is fork-tender.
Step 2. Remove cauliflower from the steamer and cool on paper towels. To quicken this process, spread cauliflower on a paper towel-lined baking sheet and place it in the refrigerator for 15-20 minutes.
Step 3. Add cooled cauliflower, chopped celery, onion, vinegar mixture, and grated carrot in a bowl. Mix mayonnaise, Greek yogurt, and mustard. Add mayonnaise mixture, .chopped parsley, and salt to a bowl. Gently mix until all the ingredients are coated.
Step 4. Cover and refrigerate for at least one hour or overnight.
Step 5. Transfer to a serving dish and sprinkle with paprika and chopped parsley.
Tips and Substitutions
Mayonnaise: you can substitute any type of mayonnaise you have on hand. I use olive oil mayonnaise for its healthy fats.
Cauliflower: for this recipe, I prepared cauliflower in a steamer. I like this method because the finished cauliflower is moist, but not soggy. You can also roast the cauliflower in the oven, or boil it in water if you don't have a steaming basket.
Make sure cauliflower is cooled prior to mixing with the mayonnaise dressing. To quickly cool the cauliflower, spread it on a baking sheet and cool in the refrigerator before mixing it with the mayonnaise dressing.
Pickles: I don't include pickles in this recipe. My family's traditional recipe would have chopped sweet pickles mixed in the salad. Feel free to include 3-4 petite diced sweet pickles or dill pickles. Remember sweet pickles will add sugar and carbs, but not much to the recipe.
What to Serve with Cauliflower Potato Salad
This Tangy Cauliflower Potato Salad is great for Summer barbeques, or pot lucks. Serve with burgers, chicken, or steaks. It is a versatile salad that can be enjoyed year-round.
Looking for other salad options try these other Side Salads.
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