Easy Cauliflower “Potato” Salad

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  • 2 12oz bags Taylor Farms Cauliflower Florets
  • 1 cup mayonnaise
  • 1 tbsp dill pickle juice
  • 1 tbsp dijon mustard
  • 1 tbsp fresh dill, chopped small
  • 1/4 tsp garlic powder
  • 1 tbsp chives, chopped small
  • 1/4 tsp sea salt
  • 1 cup dill pickles, chopped small
  • 1/2 cup celery, chopped small
  • 1/4 cup white onion, chopped small
  • 2 hard boiled eggs, chopped small
  • 4 strips of bacon, cooked and sliced thin (optional)


  1. Bring a large pot of water to a boil over high heat
  2. Add the cauliflower florets, cook for 60-90 seconds*
  3. Strain and run under cold water to stop the cooking process, set aside
  4. In a small bowl, mix together the mayo, dill pickle juice, dijon mustard, fresh dill, garlic power and salt, set aside
  5. Once the cauliflower has cooled completely, slice each floret into quarters and add to a large bowl
  6. Add the chopped pickles, celery, onion, hard boiled eggs, and bacon, mix
  7. Add the mayo sauce to the bowl and mix everything together until evenly coated
  8. Let the salad marinate in the refrigerator for at least 4 and up to 24 hours before serving

Serve cold


Recipe courtesy of Sprinkles & Sea Salt.

Cauliflower Potato Salad Featured Image 2 Cauliflower Potato Salad Image