Potato salad… but without the potatoes. Yup, you heard that right!

I decided to give this classic a little twist by swapping the potatoes for one of my all-time favourite vegetables. If you’ve been following along, you’ll know I love cauliflower for its versatility. It’s one of my go-to ingredients when I want a lighter, low-carb alternative—especially in place of potatoes. I’ve used it in all sorts of ways, from Cauliflower Olivier Salad and Cauliflower with Fresh Herb Vinaigrette to Roasted Cauliflower Steaks with Tahini, and of course, cauliflower mash.

Lightly cooked until just tender, the cauliflower keeps a gentle bite while soaking up all that creamy, tangy dressing. You still get the familiar flavours of a classic potato salad—rich, savoury, a little zippy—but with a fresher, lighter feel that doesn’t weigh you down. It’s a great low-carb option, without sacrificing any of that classic comfort.

It wouldn’t be potato salad without all the good bits—hard-boiled eggs for the creamy richness, and crisp celery and shallots for some crunch. I also added in a little bit of apple cider vinegar and Dill pickles for that signature tang, while green onions add a mild sharpness that ties everything together. Fresh herbs like parsley or dill would work beautifully here too, adding a bright, fresh finish.

And then… the bacon. Lots of it! Crispy, salty, smoky bacon that just takes this salad over the top—because let’s be honest, bacon makes everything better!

This cauliflower “potato salad” is perfect for when you’re craving something comforting but a little lighter. It works beautifully as a side for grilled meats, a dish to bring to a gathering, or even just something to keep in the fridge for easy lunches. It’s so good you might not even miss the potatoes!

Did you make this recipe?

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CAULIFLOWER POTATO SALAD

Makes 6 servings

Salad Ingredients:

1 large cauliflower, chopped into bite-sized florets
4 eggs, hard-boiled and chopped
2 stalks celery, finely chopped
1 large shallot, thinly sliced
2 dill pickles, finely chopped
2 stalks green onions + extra for garnish
1 package (375g) bacon, cut into 1/2-inch (1.5 cm) pieces

Dressing:

3/4 cup mayonnaise
1.5 Tbsp Dijon mustard
1 Tbsp apple cider vinegar
1/2 tsp garlic powder
1 tsp salt or to taste
1/8 tsp pepper

Method:

1. Bring a large pot of water to a boil, and steam cauliflower for 6 to 8 minutes, until tender but not too soft. Remove and let cool.

2. Fry bacon in a pan over medium high heat until crispy. Remove and place on paper towel-lined plate to cool.

3. Prepare the dressing by combining mayonnaise, mustard, apple cider vinegar, garlic powder, salt and pepper in a medium bowl.

4. Place cooled cauliflower in a large bowl. Add in eggs, celery, shallot, pickles, green onions and bacon. Pour in dressing and toss to combine.

5. Enjoy immediately. Or if time permits, refrigerate the salad for at least 2 hours to allow the flavours to develop. Garnish with additional green onions, if desired, before serving.