Give this cauliflower potato salad a try and you’ll be amazed. The flavor and texture is so similar to real potato salad, and it’s just as comfort-foody and satisfying. The carb count is, of course, much lower than real potato salad, and even if you don’t eat low-carb, obviously cauliflower is more nutritious than white potatoes.
I prefer to use sour cream (or full-fat plain Greek yogurt) instead of the traditional mayonnaise. Mayonnaise contains unhealthy vegetable oils plus all kinds of additives and weird ingredients. Sour cream is a far cleaner food, especially organic sour cream, and with the other flavors in this recipe, the end result really is very similar.
- 1 medium cauliflower (1 lb. trimmed)
- 1 cup chopped celery (3.5 oz)
- ½ cup diced dill pickles (2 oz)
- 1 small red onion, chopped (3.5 oz)
- 1 cup sour cream
- 1 teaspoon yellow mustard
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 hard-boiled eggs, cut into chunks
- Cut the cauliflower into bite-size pieces. Place in a large microwave-safe bowl. Add a tablespoon of water, cover with a microwave-safe plate and microwave on high for 7 minutes, or until just tender. Strain into a colander and allow to cool for a few minutes. Transfer to a large serving bowl.
- Stir in the celery, the pickles and the onions.
- In a small bowl, mix together the sour cream, mustard, garlic, salt and pepper. Add to the cauliflower mixture and mix gently with a spatula.
- Gently stir in the eggs. Serve immediately, or cover and chill for an hour or so to allow flavors to meld.