Cauliflower ‘Potato’ Salad

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cauliflower potato salad recipe
Photo: Liz Andrew/Styling: Erin McDowell

Forget the mayo and tons of starch. Introducing Cauliflower “Potato” Salad, made with Greek yogurt and (surprise) cauliflower instead of potatoes. Our favorite veggie has done it again.


1 head cauliflower, cut into bite-size pieces

¾ cup whole Greek yogurt

¼ cup sour cream

1 tablespoon Dijon mustard

2 tablespoons apple cider vinegar

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh dill

4 stalks celery, diced

1 bunch green onions, thinly sliced

⅓ cup minced cornichons

Kosher salt and freshly ground black pepper


1. Place the cauliflower in a large pot and cover with water. Bring to a boil over medium-high heat and boil the cauliflower until it’s just fork tender, 8 to 10 minutes (don’t overcook it, or it won’t hold up in the salad).

2. Drain the cauliflower and cool it to room temperature. Meanwhile, in a medium bowl, whisk together the Greek yogurt, sour cream, mustard, vinegar, parsley and dill.

3. Add the cauliflower, celery, green onions and cornichons to the bowl and toss well to combine. Season with salt and pepper.

4. Chill the salad for at least 1 hour before serving. The salad can be made 1 day ahead and held in the refrigerator until ready to serve.

Nutrition Facts
  • 88 calories

  • 4g fat

  • 9g carbs

  • 5g protein

  • 4g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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