Rating: 4.5 stars
16 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

I absolutely love potato salads. But, they have too many calories (or as we say in my house, kill-ories) to be enjoyed frequently. This is a healthy and absolutely delicious alternative. I couldn't stop eating as I was mixing the salad. You can eat it right away or keep in your fridge for up to a week and enjoy daily.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place cauliflower and 1/2 cup water in a microwave-safe bowl. Cook in the microwave until tender, 2 to 3 minutes; drain. Place edamame in a microwave-safe bowl; cook in the microwave until tender, 1 to 2 minutes.

  • Combine cauliflower, edamame, eggs, celery, bell pepper, yogurt, radishes, green onions, mayonnaise, mustard, pickles, olive oil, garlic, dill, salt, and black pepper together in a bowl; toss to distribute.

Cook's Notes:

You can use any veggies and herbs you have on hand for this recipe.

I used half of the edamame package, but you can use it all, if desired.

Adjust the taste: you may want more mayo or more mustard. It's all up to you!

Stove top option for cooking cauliflower: Bring water to boil and a bit of salt in a pot. Add cauliflower and cook to desired consistency, 5 to 7 minutes; strain and cool.

Nutrition Facts

178 calories; protein 9g; carbohydrates 10.5g; fat 11.9g; cholesterol 112mg; sodium 210.7mg. Full Nutrition