Spring has officially sprung, and you know what that means… cookout season is coming in hot! The days are getting longer, the grills are getting fired up, and we’re all dusting off our favorite picnic dishes. Now, I love potato salad as much as the next person, but let’s be honest—it can be a bit on the heavy side. So I gave this classic a little makeover! Say hello to my cauliflower potato salad made with Greek yogurt. It’s light, fresh, and perfect for all your sunny-day hangouts.
Potato salads are most popular in the warmer months for BBQs and picnics! Need something else to bring to a grill out or potluck? Try my Southwest chicken salad, grilled carrots with feta and pepitas, chicken caprese salad, healthy Chick-fil-a sauce, which is perfect for burgers, or kale crunch salad.
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Cauliflower Potato Salad Ingredients
- Cauliflower – Chopped into bite-sized pieces to mimic that tender potato texture
- Hard-boiled eggs – Adds creaminess, protein, and that classic potato salad vibe
- Plain Greek yogurt – A tangy, protein-packed swap for mayo
- Dijon mustard – For a little zip and depth of flavor
- Dill pickles – Chopped up for crunch and a punch of briny goodness
- Pickle juice – Just a splash for extra tang
- Celery – Adds a fresh crunch
- Red onion – Finely diced for a little bite and color
See recipe card for quantities.
How to Make Cauliflower Potato Salad
Make the cauliflower: Steam the cauliflower for about 10–12 minutes, just until it’s fork-tender. You want it soft but not mushy.
Cool it down: Cool down by running the cauliflower under cold water—this stops the cooking and keeps the texture just right.
Mix the base ingredients: In a large mixing bowl, toss in the cauliflower, chopped eggs, pickles, celery, and red onion.
Mix the dressing: In a separate small bowl, stir together the Greek yogurt, Dijon mustard, a splash of pickle juice, and a little salt and pepper.
Add the dressing: Pour the dressing over the cauliflower mix and gently stir until everything is nicely coated.
Cover and chill: Place in the fridge until you’re ready to serve—it gets even better as it sits!
Hint: Run the cauliflower under cool water after steaming so that it does not overcook and get mushy!
Variations
Loaded baked “potato salad” - try shredded cheddar, green onions, and chopped bacon.
Buffalo “potato salad” - try buffalo hot sauce, green onions, and shredded cheddar.
Substitutions
Gluten-Free
This recipe is gluten-free!
Dairy-Free
Dairy-free plain yogurt instead of Greek yogurt
Vegetarian/Vegan
This recipe is vegetarian but if you would like to make it vegan here are the substitutes:
- Dairy-free plain yogurt instead of Greek yogurt
- Crumbled tofu instead of hardboiled egg
Nutrition
Lower in carbs – Swapping potatoes for cauliflower cuts down the starch and bumps up the fiber, which can help with blood sugar balance and keeping you fuller longer.
Packed with protein – Thanks to the Greek yogurt and hard-boiled eggs, this salad has a solid dose of protein to help with satiety and muscle repair.
Loaded with nutrients – Cauliflower is rich in vitamin C, vitamin K, and antioxidants that support immune and bone health.
Good for digestion – The fiber from the cauliflower, celery, and pickles helps keep your gut happy.
Light but satisfying – Using Greek yogurt instead of mayo keeps things creamy without the heaviness, while still giving you that classic potato salad feel.
Storage
Store your cauliflower potato salad in an airtight container in the fridge. It’ll stay fresh for up to 4 days.
I do not recommend freezing this recipe.
Top tip
If it looks a little dry after sitting, add a small spoonful of Greek yogurt or a splash of pickle juice to freshen it up.
FAQ
Yes! You could use avocado oil or olive oil instead of mayonnaise or Greek yogurt!
Just like this recipe, you can easily replace mayo with plain Greek yogurt. A very simple swap!
Instead of mustard you can use apple cider vinegar, lemon juice, or horseradish!
Related
Looking for other recipes like this? Try these:
Pairing
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Healthy Cauliflower Potato Salad Recipe
Ingredients
- 1 head of cauliflower cut into bite-sized pieces
- 6 hard-boiled eggs chopped
- 1 cup plain Greek yogurt
- 1 tablespoon dijon mustard
- 2 dill pickles finely chopped
- Splash of pickle juice
- 2 celery sticks diced
- ¼ cup red onion finely diced
- Salt and pepper to taste
Instructions
- Steam the cauliflower for about 10-12 minutes or until it is fork tender. Remove the cauliflower and run it under cold water to stop it from cooking.
- In a large bowl, combine the cauliflower, eggs, dill pickles, celery, and red onion.
- In a small bowl, mix together the plain Greek yogurt, dijon mustard, a splash of pickle juice, and salt and pepper. Add to the large bowl and mix until the cauliflower and hard-boiled eggs are coated.
- Cover and chill until ready to eat.
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