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Cauliflower Potato-ish Salad

Cauliflower Potato-ish Salad

  • Author: Marty Boyd
  • Yield: 6 cups 1x


  • 11 pound package riced cauliflower
  • 1/4 cup milk
  • 1/2 cup Miracle Whip
  • 1/2 cup plain greek yogurt or sour cream
  • 2 tablespoon cider vinegar
  • 1 tablespoon dijon mustard
  • 4 green onions, thinly sliced
  • 2 ribs celery, diced
  • 1/4 cup chopped fresh dill, plus more for garnish
  • 1/4 cup chopped fresh Italian parsley
  • 1/2 teaspoon salt (or more to taste)
  • 1/2 teaspoon ground black pepper
  • 1 cup frozen green peas, thawed
  • 6 hard boiled eggs, divided


  1. Place riced cauliflower and milk in a microwave safe dish, cover.
  2. Cook cauliflower for 4-5 minutes until slightly softened.
  3. Drain cauliflower and run under cold water to stop the cooking process and to cool.
  4. Chop 4 of the hard cooked eggs and slice the remaining two for garnish. Set aside
  5. In large bowl, combine the next 10 ingredients, stirring until mixed. Add cauliflower, peas and chopped eggs stir to combine. Cover and chill. Best if chilled overnight.
  6. Garnish salad with sliced eggs and additional chopped dill.


Cooking cauliflower in milk helps to keep it white.