Recipe courtesy of Food Network Kitchen

Creamy Cauliflower "Potato" Salad

Getting reviews...
You won't miss the potatoes in this light and tangy take on potato salad, which gains crunch from celery and a little kick from horseradish.
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  • Level: Easy
  • Total: 55 min (includes cooling time)
  • Active: 25 min
  • Yield: 4 side servings
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  1. Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets and cook until the cauliflower is soft and releases easily when pierced with a knife, about 8 minutes. Drain in a colander and spread out on a baking sheet. Pat the cauliflower dry with a clean kitchen towel or a paper towel, then set aside and let cool to room temperature, about 30 minutes.
  2. Meanwhile, whisk together the sour cream, horseradish, mayonnaise, chives, cider vinegar, celery, 1 1/2 teaspoons salt and 1 teaspoon pepper in a medium bowl.
  3. Fold the cauliflower into the dressing and season with more salt and pepper to taste. Serve immediately.

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