Creamy Cauliflower "Potato" Salad - Kraft Recipes Top
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Creamy Cauliflower "Potato" Salad

Prep Time
Total Time

8 servings, 1/2 cup each

Uh-oh, potato salad! There's a new must-try salad in town, and it's packing some serious cauliflower power!

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What You Need

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Make It

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  • Cook cauliflower in saucepan of boiling water 8 to 10 min. or until softened. (Do not overcook.) Drain cauliflower. Rinse under cold running water 2 min. or until cooled; drain well. Blot dry with paper towel.
  • Combine mayo, mustard, celery and onions in medium bowl. Add cauliflower; mix lightly. Top with bacon.
  • Refrigerate 1 hour or until chilled.

Special Equipment Needed

Make Ahead

Cook the cauliflower and mix the mayo mixture ahead of time. Refrigerate, in separate bowls, up to 24 hours. Combine just before serving.


  • 8 servings, 1/2 cup each

Healthy Living

Diabetes Center

  • Carb Choices: 0 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 1/2 Fat

Nutrition Bonus

Cauliflower, high in vitamin C, takes the place of potatoes in this tasty twist on a traditional potato salad.

Nutritional Information

Serving Size 8 servings, 1/2 cup each
Calories 70
Total fat 5g
Saturated fat 1g
Cholesterol 5mg
Sodium 210mg
Carbohydrate 5g
Dietary fiber 1g
Sugars 2g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 20 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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