Cauliflower Mock Potato Salad


Loaded with bacon, pickles, and dill, this cauliflower salad is better than potato salad.

Cauliflower Potato Salad
Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
2 hrs
Total Time:
2 hrs 20 mins
6 servings


  • 1 large head cauliflower, cut into bite-sized pieces

  • 6 slices bacon

  • 2 hard-boiled eggs, diced

  • ½ cup shredded Cheddar cheese

  • cup mayonnaise

  • ¼ cup chopped red onion

  • 1 tablespoon chopped fresh dill

  • 1 tablespoon prepared yellow mustard

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper


  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender-crisp, 3 to 5 minutes.

  2. Place cauliflower into a large mixing bowl and place in the refrigerator to chill for 2 hours.

  3. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble.

  4. Add bacon, eggs, Cheddar cheese, mayonnaise, onion, dill, mustard, salt, and pepper to the bowl of cauliflower and stir well to combine. Serve immediately.

Nutrition Facts (per serving)

250 Calories
19g Fat
9g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 250
% Daily Value *
Total Fat 19g 25%
Saturated Fat 6g 29%
Cholesterol 98mg 33%
Sodium 639mg 28%
Total Carbohydrate 9g 3%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 12g
Vitamin C 66mg 331%
Calcium 129mg 10%
Iron 1mg 7%
Potassium 530mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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