Southern Cauliflower Potato Salad

Southern Cauliflower Potato Salad

If you love potato salad, then you will love this Southern Cauliflower Potato Salad. It has all your favorite flavors as the traditional version with a little added crunch.
Course Low Carb, Salad, Side Dish
Cuisine American, Southern
Prep Time 10 minutes
1 hour
Total Time 10 minutes
Servings 8
Calories 248kcal
Author Katie Crenshaw


  • 1 head cauliflower
  • 4 eggs boiled
  • 1/2 cup onion chopped
  • 2 tbs chives chopped
  • 1/2 tsp celery salt
  • 2 tbs dill pickle relish
  • 1 tbs mustard
  • 1 cup mayonnaise
  • salt and pepper to taste


  • Cut cauliflower into bite size pieces.
  • Add chopped onions.
  • In a small mixing bowl, mix mayonnaise, mustard, dill pickle relish, and celery salt. 
  • Add dressing mix to cauliflower and stir until all of the cauliflower pieces are equally covered.
  • Chop boiled eggs. Mix in eggs to cauliflower potato salad. Salt and pepper to taste.
  • Mix in chives. 
  • You can serve immediately, but it is best to cover and refrigerate an hour before serving to allow the flavors to fully build. 



Calories: 248kcal | Carbohydrates: 5g | Protein: 4g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 438mg | Potassium: 265mg | Fiber: 1g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 35.8mg | Calcium: 33mg | Iron: 0.8mg