Creamy Cauliflower Puree Potato Salad

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No need for mayo in this Creamy Cauliflower Puree Potato Salad! A healthy, make-ahead side full of flavor and texture with hard boiled eggs, celery, shallots, pickles, mustard, lemon, and fresh herbs.

When swapping out mayonnaise for a healthier alternative to dress a salad, the benefit for your body comes down to basic math. One cup of pureed cauliflower has just 70 calories, marginal fat, and loaded with vitamins C and K. A cup of mayonnaise, ahem, has a staggering 1500 calories, 160 grams of fat, 24 grams of which is saturated fat, and 1400 mg of sodium with zero vitamin or mineral nutritional value.

Now you may not be consuming a full cup of mayo even with a heaping pile of traditional potato salad on your plate, but chances are there’s more than 2 ¼ teaspoons which would be the 70-calorie equivalent. Yikes! Now I’m all for enjoying everything in moderation, but I’d totally rather pocket those calories for something I could really savor.

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Creamy Cauliflower Puree Potato Salad | Give it Some Thyme – a delicious, healthy, no mayo potato salad perfect for any occasion throughout the year! #potatosalad #potatosaladrecipe #nomayopotatosalad #healthypotatosalad #bbqsidedishes #bbqsidedishesforacrowd #cauliflowerpotatosalad #glutenfreesidedishes #lowfatrecipes #pantryrecipes #giveitsomethyme

Cauliflower has been taking the world over by storm with everything from cauliflower steaks, barbecued cauliflower, cauliflower rice, shaved cauliflower, buffalo cauliflower to whole roasted cauliflower. Pureed cauliflower has even become popular on fine dining menus because of its silky, creamy texture. It’s the perfect pillow to nestle seared scallops, shrimp and caramelized fish. That signature texture along with its mildly nutty, sweet nuances make it an excellent candidate to replace mayonnaise in salads. Its subtlety also matches up well with flavors of other vegetables and dressing ingredients, like dijon mustard, lemon, fresh parsley and dill.

Cauliflower Puree Potato Salad Ingredients

To puree cauliflower, you can boil or steam it. Steaming with an insert or boil basket keeps the amount of liquid absorbed lower than when the cauliflower is directly in the water. You want the florets to become tender yet maintain their integrity without turning into watery mush. I added some of the steaming liquid in the food processor when pureeing, but you may not need to if you didn’t use an insert in your stock pot.

Cauliflower SteamedCauliflower Pureed in Processor

Once the cauliflower is pureed and the potatoes are cooked, all you need is a large bowl to mix the line up together. This is such a great, make-ahead side dish for potlucks and backyard barbecues. Serve it cold or at room temperature and watch it disappear. Enjoy!

Creamy Cauliflower Puree Potato Salad | Give it Some Thyme – a delicious, healthy, no mayo potato salad perfect for any occasion throughout the year! #potatosalad #potatosaladrecipe #nomayopotatosalad #healthypotatosalad #bbqsidedishes #bbqsidedishesforacrowd #cauliflowerpotatosalad #glutenfreesidedishes #lowfatrecipes #pantryrecipes #giveitsomethyme

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Creamy Cauliflower Puree Potato Salad | Give it Some Thyme – a delicious, healthy, no mayo potato salad perfect for any occasion throughout the year! #potatosalad #potatosaladrecipe #nomayopotatosalad #healthypotatosalad #bbqsidedishes #bbqsidedishesforacrowd #cauliflowerpotatosalad #glutenfreesidedishes #lowfatrecipes #pantryrecipes #giveitsomethyme
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5 from 1 vote

Creamy Cauliflower Puree Potato Salad

Move over mayo! Creamy Cauliflower Puree took over this healthy and delicious eggy Potato Salad full of flavor and texture with celery, shallots, pickles, Dijon and yellow mustard.
Course Salad, Side Dish
Cuisine American, Gluten Free, Vegetarian
Keyword cauliflower puree, healthy side dish, mayo-free potato salad, potato salad
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 -8 servings
Author Kim Peterson

Ingredients

CAULIFLOWER PUREE

  • 1 head of cauliflower, about 2 lbs
  • 2 tablespoons butter
  • Salt and pepper, to taste

POTATO SALAD

  • 2 ½ - 3 lbs russet potatoes, peeled, cut into ½-inch dice
  • Zest and juice of 1 lemon
  • 1 ½ - 2 cups cauliflower puree
  • 1 ½ tablespoons Dijon mustard
  • 1 ½ tablespoons yellow mustard
  • 2 tablespoons extra-virgin olive oil
  • 3 large hard boiled eggs, chopped
  • ¾ cup diced celery
  • ½ cup diced shallots
  • ½ cup diced dill pickles
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper, to taste

Instructions

CAULIFLOWER PUREE

  • Cut out the core of the cauliflower. Break florets into 1 ½-inch pieces with your fingers, or use a knife, and place into a steamer insert.
  • Bring about an inch of water to a boil in a large stock pot, add the insert, cover and cook for about 20 minutes.
  • Florets should be tender enough for a paring knife to be inserted easily, but not mushy. Stir the cauliflower a few times while steaming to ensure even cooking.
  • Transfer about half of the florets to a food processor. Reserve ¾ cup of the steaming liquid.
  • Pour ¼ cup in the processor and puree until smooth. Add the remaining cauliflower and another ¼ cup of liquid. Puree again until smooth. Stop to scrape the sides of the bowl a few times.
  • Mix in butter, salt and pepper. Add more liquid if needed, a teaspoon or two at a time until light and creamy without becoming watery.
  • Makes about 3 cups. Let cool, cover and chill. You’ll need about 1 ½ cups for the potato salad; reserve the rest to enjoy on its own or in another recipe. (Can be made 2 days ahead.)

POTATO SALAD

  • Cook potatoes in a large pot of boiling, salted water until just tender, 8-10 minutes. Drain then transfer to a large bowl.
  • Squeeze lemon juice over hot potatoes. Add zest and toss gently. Let stand 5 minutes.
  • In a medium bowl, stir cauliflower puree, Dijon and yellow mustard, and olive oil together until well combined. Pour over potatoes and toss to coat. Let cool completely.
  • Mix in hard boiled eggs, celery, shallots, pickles, parsley, and dill. Season to taste with salt and pepper.
  • Transfer to serving bowl and garnish with additional egg wedges and fresh herbs, if desired. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.

* Inspired by Wegmans Magazine, Summer 2018

2 Comments

  1. I don’t like potato salads loaded with mayo. That’s about the taste and as you mentioned – the calorie intake. I’d rather have an additional serving of the salad! And this creation sounds perfect to me, Kim! I l would never thought of using cauliflower as a creamy part, but this idea is wonderful. I’ve got to try it!

    1. We’re on the same page when it comes to dodging mayo-y salads Ben! My husband despises it too so when he tasted this he was won over. Hope you give it a try! 🙂

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