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Published on August 25, 2020

bowl of cut up cauliflower

Recipe: Summer Cauliflower Potato Salad

Potato salad can make any meal feel a little like a picnic or potluck at the park. This approach uses a better-for-you surprise ingredient. See how it stacks up to your favorites by trying it out.

Summer Cauliflower Potato Salad


  • 1 large head cauliflower, cut into bite size pieces (or a bag of frozen)
  • ⅔ cup Walden Farms mayo – or your own homemade mayo
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon turmeric – for added nutrients
  • ⅓ cup chopped red, white or green onion – finely diced
  • ⅓ cup celery, finely diced
  • 2 large hard-boiled eggs, chopped
  • Fresh chives, parsley and cilantro for garnish and added nutrients


  1. Cook cauliflower on stove or microwave by boiling with water for about 5 minutes until tender. Or steam in microwave for about 10 minutes stirring halfway through.  Drain well for both.
  2. Whisk the mayo, vinegar, and spices together.
  3. Stir the cauliflower, onions, celery and eggs together. Pour dressing over and top with fresh herbs.
  4. Refrigerate for a few hours till cool and enjoy!

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