Faux Potato Salad

Faux Potato Salad

This is my family’s favorite potato salad recipe. As the saying goes, I like potato salad, but it doesn’t like me! I’m trying to cut down on carbs, but I didn’t want to give this up. One fine day when I noticed cauliflower in my freezer, I thought, why not use it to replace the potatoes in this salad? It worked like a charm. It’s flavorful, low fat, and low carb too. Taste isn’t compromised at all.


  • • frozen cauliflower - 1 1/2 lbs, defrosted but not too soft
  • • sour pickles - 4, cubed
  • • carrot - 1, grated
  • • pickle juice - 1/4 cup
  • • mustard - 1 1/2 tsp, or to taste
  • • salt - 1 tsp, or to taste
  • • garlic powder - 1 tsp
  • • pepper - 1/4 tsp
  • • low-fat mayonnaise - 1/4 cup
  • • chives or scallions - chopped, optional


  1. Place cauliflower, pickles, and carrot in a large bowl. Whisk together pickle juice, mustard, salt, garlic powder, pepper, and mayo in a small bowl. Add to vegetables and toss to coat. Add chopped chives or scallions, if desired, as a garnish or mixed in with the salad. Taste and adjust seasoning if necessary.


Note: The original recipe called for 9 potatoes cooked, peeled and cubed, and 2/3 cup or more regular mayonnaise. Tip: Cauliflower is a very bland vegetable, so you might want to up the seasoning.


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