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–+ servings
big white bowl of potato salad made with cauliflower
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Cauliflower Potato Salad

A healthy twist on a classic potato salad, made easy in just a few steps with delicious cauliflower and other tasty ingredients!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 126kcal
Author Sara

Ingredients

For the Salad

  • 1 head cauliflower
  • 1 cup water
  • 2 teaspoons salt divided
  • 1 teaspoon pepper divided
  • 1 teaspoon celery seed
  • 4 large eggs hard-boiled, peeled, and diced

For the Dressing

  • 1 cup Miracle Whip
  • ¼ cup sugar
  • ½ cup milk
  • 2 teaspoon salt divided
  • 1 teaspoon pepper divided
  • 1 teaspoon celery seed
  • Dill weed optional

Instructions

  • In a large pot, place head of cauliflower and water.  Cover and heat on MEDIUM-HIGH for about 12 minutes or until cauliflower is tender but not too soft.  This will cause your potato salad to be mushy.  Also be sure that your water doesn’t completely evaporate.  This will cause your cauliflower to burn.
  • Allow cauliflower to cool and cut into small florets.
  • In a large mixing bowl, season steamed cauliflower florets.
  • Add diced eggs.
  • In a small mixing bowl, whisk Miracle Whip, sugar, and milk together until smooth.
  • Add this mixture to your cauliflower and eggs.  Stir to mix well.
  • Top with dill weed and serve.

Notes

  • Cut your cauliflower into small, equal-sized pieces. This will help them cook evenly. 
  • Let the salad sit in the fridge for at least an hour before serving. 
  • You can add in pickles, olives, or crumbled bacon for a different flavor. 

Nutrition

Calories: 126kcal | Carbohydrates: 25g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 9mg | Sodium: 2844mg | Potassium: 105mg | Fiber: 2g | Sugar: 21g | Vitamin A: 99IU | Vitamin C: 0.2mg | Calcium: 67mg | Iron: 1mg