Vegan Cauliflower Potato Salad

Why Make this Recipe

This no potato “potato” salad is made with steamed cauliflower florets and a rich, creamy vegan dressing. With fewer carbs and calories, this dish is a healthy way to enjoy an irresistible summertime staple. 

You’ll be surprised at how similar this mock potato salad is to the real thing. It has a similar colour, texture and dressing thanks to the combination of steamed cauliflower and tangy mayo. Not only is it just as delicious as traditional potato salad, but also just as easy to make.

You’ll love this recipe for every occasion. It makes a lovely addition to a holiday meal like Easter, is great for picnics and BBQs and it’s super easy to whip up any night of the week for a veggie-packed side dish.

Though this salad happens to be vegan, keto-friendly and low carb, it’s a tasty recipe anyone can enjoy and also just a great way to include more nutritious cauliflower in your diet.

Ingredients & Substitutions

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

• Cauliflower: You’ll need 1 large head of cauliflower or about 8 cups for this recipe. Cauliflower is a great healthy, low-carb alternative to potatoes and makes for a fantastic mock potato salad.
• Celery: Finely diced fresh celery adds a nice crunch.
• Chives or Green onions: Use chives or green onions (scallion) for extra flavor and texture in this salad.
• Red onion: Red onion or shallot works.
• Dill Pickle & Juice: The diced dill pickle and pickle juice provide just the right amount of crunch and tang to this cauliflower “potato” salad. Feel free to add more pickle juice for extra tang!
• Dill: If you don’t have any fresh dill on hand, you can easily swap it out for 1 tsp dried dill but fresh dill is best in this recipe.
• Vegan Mayonnaise: Vegan mayonnaise is the base of the creamy dressing. You can use any store-bought mayo. An oil-free tofu-based dressing is included below as an alternative.
• Dijon Mustard: This adds flavour, colour, and a hint of spice to the salad. You can use any variety of dijon mustard (grainy, hot, etc).
• Seasonings: You’ll need garlic powder, smoked paprika, salt, and pepper. If you don’t have smoked paprika, regular paprika will work as well.

Step-by-Step Instructions

Step 1: Steam the Cauliflower

Place a steamer basket in a large pot, then add enough water to cover the bottom, not rising above the basket. Add the chopped cauliflower to the basket. Bring to a boil, then reduce heat to medium.

Cover the cauliflower and steam for 5-7 min, until just fork-tender. Carefully remove the cauliflower. Set it aside to cool.

Don’t have a steaming basket?  You can boil the cauliflower. Bring a large pot of salted water to boil. Add cauliflower. Cook for 5 mins, until you can pierce florets with a knife. Drain.

Step 2: Make the Dressing

To make the dressing, add the vegan mayo, dijon, dill pickle juice, garlic powder, and smoked paprika to a large mixing bowl. Whisk to combine until smooth then season with a pinch of salt and pepper, to taste.

Quick Tip: I mixed up the dressing in the bowl I planned to make the salad in so if you do the same, make sure you use a large enough bowl!

Step 3: Toss the Salad

When the cauliflower is cool to the touch, add it to the bowl with the dressing and mix well to coat then add the celery, chives, red onion, pickle, and dill.

Oil-Free Tofu Dressing

For an oil-free salad dressing, try this oil-free tofu mayo recipe to use in the dressing:

• 250 g medium-firm tofu
• 1 Tbsp lemon juice
• 1-2 Tbsp water (add enough water to blend easily and achieve a creamy consistency)
• 1 tsp Dijon mustard
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp salt

Place all of the ingredients in a blender. Process it for 1 min, until smooth and creamy. Season it with additional salt to taste. For the best flavor, allow it to rest in the refrigerator for at least 30 minutes before using in the recipe.

If you’re making the oil-free tofu mayo, it’s best to make it at least 30 minutes ahead of time or the day before. Once prepared, use 1/2 cup of it to replace the vegan mayo in the dressing – so you’re still mixing it with the rest of the dressing ingredients.

Serving Suggestions

• Serve with a burger like my quinoa beet burgers or chickpea burgers.
• Great as a side salad for grilling.
• Pairs well with entrees like this marinated baked tempeh or any other protein.
• Serve with other light sides like roasted asparagus.
• Serve with fresh chopped carrots and celery and some dip for a light meal.

Making Ahead & Storing

• Mock potato salad can be prepared ahead of time and kept in the refrigerator until you are ready to serve it.
• If you choose to make your own tofu mayo, you can prepare it in advance and store it in the refrigerator.
• Store any leftover salad in an airtight container in the refrigerator for up to 4 days.
• There are no raw eggs in this recipe so it travels well making it a great option for potlucks and picnics.