"No Potato" Salad by Sarah Fragoso

Posted by on

It ain't a cookout until you bring the salads, am I right? If you're a long time lover of old school potato salad but are trying to eat fewer starchy foods, or if you're just up for trying a delicious new "potato salad"- this one will be a family favorite in no time. 


Amongst grilled sausages, cabbage salad, watermelon, carne asada, and guacamole, I made a “No Potato” Salad following from memory my mom’s potato salad recipe. I made a paleo version using my homemade mayo with a twist, and cauliflower in place of the potatoes.  The result was out of this world delicious and satisfied my longing for the creamy comforting salad that used to be a staple at family gatherings. Everyone at the party gave the salad two big thumbs up!  I apologize for the lack of exact measurements in the recipe, but sometimes when food comes from the heart it simply happens, and I think when you make this dish, it will happen just fine for you as well.  I hope you enjoy!

Everyday Paleo “No Potato” Salad

2 heads of cauliflower

1 dozen eggs, hard-boiled and diced

1/2 a medium sized red onion, finely diced

6-8 celery stalks, finely diced

A lot of dill pickles, diced

About 1 1/2 cups of my Paleo Mayo with 2 tablespoons of dried dill and 1 teaspoon of crushed garlic added.

About 1 teaspoon of yellow mustard

Black pepper to taste

Cut the cauliflower into large florets.  I used my pressure cooker to cook the cauliflower by placing the florets in the cooker, filling the cooker with about 4 inches of water, locking the lid, bringing to pressure and cooking for about 2 1/2 minutes.  Remove from heat immediately and run the cooker under cold water to quickly bring down the pressure.  Remove the lid and pour the cauliflower through a strainer and rinse with cold water to stop the cooking process.  You want the cauliflower to be soft but not mushy!  If you do not have a pressure cooker, steam the cauliflower around 7-10 minutes, cooking until tender but not mushy.  Rinse the steamed cauliflower under cold water to stop the cooking process.  Drain the cauliflower well and pat dry with paper towels.  

Crumble the cauliflower into a large mixing bowl, add all of the remaining ingredients including the mayo, mustard, and pepper and mix well.  Either eat right away or let chill for a couple of hours before serving.  This salad was HUGE and could serve at least 15 people so cut the ingredients in half unless you are feeding a crowd or want a lot of leftovers.

As always, Enjoy!!


Sarah Fragoso is a national best selling author of 6 books, co-owner of JS Strength and Conditioning, co-owner of JassaFit, and founder of Everyday Paleo. Sarah also is the co-host of the popular Paleo Lifestyle and Fitness Podcast and conducts workshops and seminars nationwide on the subjects of nutrition and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming. You can find the latest from Sarah on her new site, SarahFragoso.com

fourthofjuly grilling paleo salad side sidedish sides

← Older Post Newer Post →