While I love a good potato salad, they aren’t the healthiest side dish and can be on the heavy side. When it’s a hot summer day, the last thing I want to eat is a heavy side dish.
This play on a potato salad uses cauliflower florets as a potato substitute. The result is a healthier, lighter cauliflower “potato” salad that has all the flavors of a traditional potato salad without the potatoes.
You can also make this cauliflower potato salad vegan by subbing out the regular mayonnaise with a vegan mayo.
Cauliflower Potato Salad
Ingredients
- 1 lb cauliflower florets (frozen is fine to use)
- 1/3 cup mayo
- 2 tbsp dijon mustard
- 3 tbsp apple cider vineagar
- 1 tbsp olive oil
- 3 tbsp fresh dill, rough chopped
- 2/3 cup celery, chopped
- 1/3 cup scallions, chopped
- 1/3 cup shredded carrots (I buy matchstick carrots to save time)
- salt & pepper to taste
Instructions
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Cook the cauliflower until soft but not mushy. Let cool while you chop the other vegetables and herbs.
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Chop celery, scallions, carrots, and dill. Combine with the caulflower and mix together.
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Make dressing by combining the mayo, dijon, apple cider vinegar, olive oil, and salt and pepper.
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Pour dressing over veggie mixture and toss to coat.
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Refrigerate for a few hours before serving.
