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Wooden spoon scooping cauliflower mock potato salad from a large serving bowl of salad. There are some green onions in the background.

Cauliflower Potato Salad

  • Author: Deryn Macey
  • Prep Time: 30 mins
  • Total Time: 30 minutes
  • Yield: 4-6 1x
  • Category: Side Dish
  • Cuisine: American
  • Diet: Vegan


Vegan mock potato salad made with cauliflower, dill pickle, celery and red onion for a healthy, tasty side dish everyone will love!



For the Cauliflower Salad

  • 1 large head cauliflower, cut into 1-inch pieces. (about 8 cups worth)
  • 2 ribs celery, finely diced (1 cup, 112 g)
  • ¼ cup chopped chives or green onions, plus more for garnish 
  • ¼ cup diced red onion (35 g)
  • ¼ cup diced dill pickle (37 g)
  • 2 tbsp chopped fresh dill (or 1 tsp dried dill)

For the Dressing

  • ½ cup vegan mayonnaise (115 g)
  • 1 Tbsp Dijon mustard
  • 2 tbsp dill pickle juice (ie: liquid from the jar), or more for more tang
  • ¾ tsp garlic powder 
  • ¼ tsp smoked paprika, plus more for garnish 
  • salt and pepper


  1. Steam 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 and steam for 5-7 min, until just fork-tender. Carefully remove the cauliflower. Set aside to cool.
  2. Make the Dressing: To a large bowl, add the vegan mayo (see notes for oil-free tofu mayo option), Dijon, dill pickle juice, garlic powder and smoked paprika. Season with salt and pepper, then whisk to combine. 
  3. Toss Salad: When the cauliflower is cool to the touch, add to the bowl with the dressing. Season cauliflower with salt and pepper. Add the celery, chives, red onion, pickle and dill. Season with more salt and pepper to taste, if needed.
  4. Chill: Refrigerate for at least an hour or until ready to serve.
  5. Serve: Garnish the “potato” salad with extra chives and a sprinkle of smoked paprika, if desired. 


  • If making your own tofu or other homemade mayo, do that before cooking the cauliflower, or make it a day ahead so the flavours have time to develop.
  • Oil-Free Tofu Mayo: 250g  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 for 1 min, until smooth and creamy. Season with salt to taste. Refrigerate for at least 30 minutes for the best flavour before using 1/2 cup of it in the recipe to replace the vegan mayo.
  • 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. 
  • Serves 4-6 as a side dish.


  • Serving Size: 1/4 of the recipe
  • Calories: 166
  • Sugar: 6 g
  • Sodium: 550 mg
  • Fat: 10 g
  • Carbohydrates: 15 g
  • Fiber: 6 g
  • Protein: 7 g

Keywords: cauliflower potato salad