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Old Fashioned Egg Mock Potato Salad


Cauliflower has a neutral flavor that absorbs whatever you add to it, so it’s a perfect alternative to potatoes. This is the best use of cauliflower - reinvented as potatoes - I’ve ever tasted, and once you’ve tasted it I know you’ll agree!

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Rate this recipe 4.6/5 (16 Votes)


  • 1 large head cauliflower, cleaned
  • 6 large hard boiled eggs, chopped
  • 2 stalks celery, finely diced
  • 1 cup mayonnaise
  • 1/2 teaspoon yellow mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 ⁄8 teaspoon garlic powder
  • Paprika, for garnish
  • Fresh parsley, chopped, for garnish


Servings 8
Preparation time 20mins


Step 1

Chop the cauliflower into small pieces (should make about 4 cups).

Set a large pot of water over high heat and bring to a boil. Cook the cauliflower pieces in the boiling water for about 5 minutes, until tender. Drain cauliflower and immerse in an ice water bath to stop the cooking process. Drain cauliflower well and then pat dry between several layers of paper towels. Place the cauliflower in a bowl with all of the remaining ingredients, except the garnishes, and fold together.

Sprinkle with the paprika and parsley, and chill for at least 1 hour before serving.

Be sure to fold all of the ingredients together until the salad is a nice yellow color.

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