Name: Cauliflower Potato Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 pound cauliflower florets (cut into bite-size pieces); 3/4 cup mayonnaise; 1 tablespoon Dijon mustard; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1 tablespoon dill pickle juice; 1/4 cup red onion (chopped); 1/2 cup celery (chopped); 1/4 cup dill pickles (chopped); 1 tablespoon fresh dill (chopped)

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Cauliflower Potato Salad has all the flavor of classic potato salad, without the potatoes. Serve with Vegan BBQ Brisket or White Bean Veggie Burgers.

A white bowl filled with creamy cauliflower salad, garnished with chopped herbs and cracked black pepper, on a white surface with a napkin and silver utensil beside it.

Table of Contents

Easy Cauliflower Salad Recipe

Cauliflower Potato Salad is a fresh twist on the classic side dish. Instead of potatoes, tender cauliflower is tossed in a creamy dressing with all the flavors you’d expect from traditional potato salad. It has a similar, familiar texture and tanginess, with a lighter touch.

This “low carb potato salad” is especially good for making up to a day ahead. The cauliflower holds up nicely in the dressing, and letting it chill in the fridge for a few hours or overnight gives the flavors time to develop.

Ingredients for Cauliflower Potato Salad

Here’s what you’ll need to make this recipe. Exact amounts are listed on the printable recipe card at the bottom of the post.

Cauliflower Florets: Cut the cauliflower into small, uniform pieces to ensure even cooking.
Mayonnaise: The creamy base that brings everything together.
Dijon Mustard: Adds tang and just the right amount of sharpness. Regular yellow mustard can also be used for a more Southern-style flavor.
Kosher Salt and Ground Black Pepper: Essential seasonings.
Dill Pickle Juice: Straight from the jar, this brightens the flavor and adds a little extra tang to the cauliflower salad.
Red Onion & Celery: For a touch of crunch to balance the creaminess.
Dill Pickles: Chopped small for briny flavor in every bite. I used Grillo’s pickles.
Fresh Dill: For fresh flavor that ties it all together.

Can I Use Relish Instead of Fresh Pickles?

Yes, you can, but it’s not recommended. Relish can work in a pinch, but fresh chopped pickles are usually the better choice here. Relish often has added sugar and a softer texture, which can make the salad sweeter and less crisp. Fresh dill pickles add more crunch and a sharper, briny flavor, which balances the dressing and keeps the salad fresh and bright.

How to Make Cauliflower Potato Salad

STEP ONE: Cook the Cauliflower. Bring a large pot of salted water to a boil. Add the cauliflower and cook just until fork-tender, about 8 minutes. Drain well, then spread in a single layer onto a clean kitchen towel to absorb excess moisture and release steam quickly. Let the cauliflower sit for 10 minutes, until cooled to room temperature. (Letting the cauliflower sit for a few minutes makes all the difference in keeping the salad creamy and not turning watery.)

STEP TWO: Make the Dressing. In a large bowl, whisk together the mayonnaise, Dijon mustard, kosher salt, black pepper, and pickle juice until smooth.

STEP THREE: Combine. Add the cooled cauliflower, red onion, celery, chopped pickles, and fresh dill. Stir gently until everything is evenly coated.

STEP FOUR: Chill. Cover and refrigerate for at least 2 hours, or up to 24 hours. The flavor only gets better as it sits and is even better the next day.

STEP FIVE: Serve. Adjust seasoning to taste and serve cold.

Make it Vegan 🌱

For a plant-based cauliflower salad, use dairy-free mayonnaise and Dijon mustard. The flavor stays the same.

A close-up of a creamy cauliflower salad with chopped red onions and herbs, all coated in a white dressing and garnished with fresh dill on a white plate.

Storage

Store leftovers in an airtight container in the refrigerator. I like to pair leftovers with chickpea salad sandwiches for a quick lunch.

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Cauliflower Potato Salad Recipe

The creamy texture and tangy flavor of traditional potato salad, made with tender cauliflower instead of potatoes.

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Course: Side Dish

Cuisine: American, Southern

Keyword: cauliflower, low carb, make-ahead, side dish, vegetarian

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Author: Holly Gray

Ingredients

1 pound cauliflower florets cut into bite-size pieces
3/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon dill pickle juice
1/4 cup red onion chopped
1/2 cup celery chopped
1/4 cup dill pickles chopped
1 tablespoon fresh dill chopped

Instructions

Bring a large pot of salted water to a boil. Add the cauliflower and cook just until fork-tender, about 8 minutes. Drain well, then spread in a single layer onto a clean kitchen towel to absorb excess moisture and release steam quickly. Let the cauliflower sit for 10 minutes, until cooled to room temperature. (Letting the cauliflower sit for a few minutes makes all the difference in keeping the salad creamy and not turning watery.)
In a large bowl, whisk together the mayonnaise, Dijon mustard, kosher salt, black pepper, and pickle juice until smooth.
Add the cooled cauliflower, red onion, celery, chopped pickles, and fresh dill. Stir gently until everything is evenly coated.
Cover and refrigerate for at least 2 hours, or up to 24 hours. The flavor only gets better as it sits and is even better the next day.
Adjust seasoning to taste and serve cold.

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