Cauliflower Potato Salad

The cauliflower potato salad recipe is not only delicious but also incredibly healthy, making it a favorite among your family members. Here’s why this recipe benefits your health and why your family will love it!

Nutrient-rich ingredients: This salad combines two powerhouse vegetables: cauliflower and potatoes. Cauliflower is low in calories and high in fiber, vitamins C and K, and antioxidants, which support overall health and strengthen the immune system. When consumed in moderation, potatoes provide essential nutrients like potassium, vitamin C, and B vitamins, promoting brain function and heart health and boosting energy levels.

Lower in calories and carbohydrates: Compared to traditional potato salads, this recipe reduces the overall calorie and carbohydrate content. By replacing a portion of the potatoes with cauliflower, you can enjoy a satisfying dish while keeping your calorie intake in check. This can be beneficial for weight management and individuals watching their carbohydrate intake.

Increased fiber content: Fiber is essential for a healthy digestive system and helps to maintain stable blood sugar levels. Both cauliflower and potatoes are excellent sources of dietary fiber, which aids in digestion, promotes satiety, and supports a healthy gut microbiome.

Healthier dressing options: The dressing used in this recipe likely incorporate healthier alternatives to traditional mayonnaise-based dressings. Using ingredients like Greek yogurt, lemon juice, olive oil, or herbs, you can create a lighter dressing that is lower in unhealthy fats and calories.

Versatility and customization: This recipe offers plenty of room for customization. You can add additional nutritious ingredients such as cherry tomatoes, cucumbers, red onions, or fresh herbs to enhance the flavor and nutritional profile. This versatility allows you to cater to your family’s different preferences and dietary needs.



  • Author: Kim Nicholson
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 6-8 1x



One medium cauliflower head cut into florets

Four medium potatoes, peeled and cubed

Four hard-boiled eggs, peeled and chopped

1/2 cup mayonnaise

1/4 cup plain Greek yogurt

Two tablespoons Dijon mustard

Two tablespoons apple cider vinegar

One small red onion, finely chopped

Three celery stalks, finely chopped

1/4 cup fresh dill, chopped

Salt and pepper to taste



Fill a large pot with water and bring it to a boil. Add the cauliflower florets and potatoes to the pot. Cook for about 8-10 minutes or until tender but still firm. Drain the vegetables and let them cool.

In a large mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk the ingredients together until well combined and smooth.

Add the cooled cauliflower florets, potatoes, chopped hard-boiled eggs, red onion, celery, and fresh dill to the bowl with the dressing. Gently toss the ingredients until they are evenly coated with the dressing.

Taste the salad and adjust the seasoning if necessary by adding more salt, pepper, or any other desired seasoning.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

Before serving, give the salad a final toss and garnish with some additional fresh dill, if desired.

Serve the cauliflower potato salad chilled as a delicious side dish or a light lunch option. Enjoy!



You can customize this recipe by adding other ingredients, such as chopped pickles, diced bell peppers, or cooked bacon for added flavor and texture.


  • Serving Size: 6-8

Keywords: Cauliflower, potato salad

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