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cauliflower potato salad with eggs, herbs, and creamy dressing in a glass bowl

Cauliflower No Potato Salad | Low-Carb Side Dish

Creamy cauliflower salad with eggs, peppers, onions, relishes, herbs, and a sweet-and-savory Dijon dressing.
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Ingredients Equipment Method Notes

Ingredients
  

Base
  • 3-4 bags Frozen Cauliflower Florets
  • 6 large Eggs boiled, peeled, and diced (reserve 1 egg for garnish)
Vegetables
  • 1/4 cup Green Bell Pepper diced
  • ¼ cup Red Bell Pepper diced
  • 1/2 cup Red Onion diced
  • 1/2 cup Vidalia onion diced
  • 3-4 Green Onions diced (reserve a little for garnish)
Creamy Dressing
  • 1-2 cup Mayonnaise Hellmann’s or Duke’s, as needed
  • ¾ cup G. Hughes Honey Dijon Salad Dressing
  • 1/4 cup Yellow Mustard more or less to taste
  • 1/2 cup Sweet Relish
  • 1/4 cup Dill Relish
  • 1-2 tsp Apple Cider Vinegar
Flavor Boosters
  • 2 tbsp Capers chopped
  • 2 tbsp Dill Weed
  • 2 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 2 tbsp Mrs. Dash Onion & Herb or Garlic & Herb
  • 2 tsp Seasoning Salt
  • Pinch Truvia or sugar more or less to balance
Garnish
  • Paprika
  • Parsley
  • Reserved green onions
  • 1 Reserved Boiled Egg sliced or chopped

Equipment

  • large baking sheet
  • Large mixing bowl
  • Medium saucepan for eggs
  • Cutting board
  • Sharp Knife
  • Measuring cups and spoons
  • Mixing spoon or spatula
  • Colander or strainer

Method
 

Roast the Cauliflower
  1. Preheat the oven to 375°F. Lightly oil the cauliflower and spread it on a baking sheet. Roast for 15–20 minutes, until tender and slightly golden. Let the cauliflower cool completely before assembling the salad.
Boil the Eggs
  1. Boil the eggs, peel, and dice them. Reserve 1 egg for garnish and set the remaining 5 diced eggs aside.
Make the Dressing
  1. In a large bowl, combine the mayonnaise, Honey Dijon, yellow mustard, sweet relish, dill relish, apple cider vinegar, capers, dill weed, onion powder, garlic powder, Mrs. Dash, seasoning salt, and a pinch of Truvia or sugar. Mix until smooth. Adjust the dressing so the flavor stays balanced between sweet and savory.
Add the Vegetables
  1. Stir in the green bell pepper, red bell pepper, red onion, Vidalia onion, and most of the green onions, reserving some green onion for garnish.
Bring It Together
  1. Add the cooled cauliflower and 5 diced eggs. Mix gently so the cauliflower keeps its shape while everything becomes evenly coated.
Adjust the Consistency
  1. If the salad is too thick, add a little more mayonnaise or dressing. If it is too loose, add more cauliflower or egg.
Chill
  1. Cover and refrigerate for at least 1–2 hours so the flavors can come together.
Garnish and Serve
  1. Top with the reserved egg, paprika, parsley, and reserved green onions. Garnish lightly—do not cover the salad.

Notes

The flavor should stay in the sweet-and-savory range, with tangy and herb-forward notes supporting the balance.
Let the roasted cauliflower cool completely before mixing it into the dressing to help keep the salad from becoming watery.
Mix gently after adding the cauliflower so the florets hold their shape.
Let the salad sit for about 10 minutes after removing it from the refrigerator before serving.