I Can't Believe It's Not Potato Salad! Recipe

Name: I Can't Believe It's Not Potato Salad!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head cauliflower, chopped; 1 1/2 cups fat-free mayonnaise; 1/2 cup fat-free sour cream; 3 tablespoons creamy Dijon mustard (recommended: Best Foods/Hellmann's Dijonnaise); 1/2 envelope dry ranch dressing/dip mix; 2 tablespoons fat-free non-dairy liquid creamer; Salt; 1 cup diced red onion; 2 celery stalks, diced; 6 hard-boiled egg whites, chilled and chopped; 3 tablespoons seasoned rice vinegar; 1/4 cup chopped chives; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh parsley, plus more, for serving, optional; Paprika, for serving, optional

Servings: persons

1 large head cauliflower, chopped
1 1/2 cups fat-free mayonnaise
1/2 cup fat-free sour cream
3 tablespoons creamy Dijon mustard (recommended: Best Foods/Hellmann's Dijonnaise)
1/2 envelope dry ranch dressing/dip mix
2 tablespoons fat-free non-dairy liquid creamer
Salt
1 cup diced red onion
2 celery stalks, diced
6 hard-boiled egg whites, chilled and chopped
3 tablespoons seasoned rice vinegar
1/4 cup chopped chives
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley, plus more, for serving, optional
Paprika, for serving, optional

1
Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it.
2
Cover and microwave until soft, 6 to 8 minutes.
3
Once the bowl is cool enough to handle, drain any excess water, if needed.
4
Cook's Note: Alternatively, prepare cauliflower on the stove in a metal steamer pot.
5
Put 2 cups cauliflower in a blender or food processor and set the rest aside.
6
Add the mayonnaise, sour cream, Dijon mustard, ranch dressing or dip mix, non-dairy creamer, and 1/4 teaspoon salt.
7
Puree or pulse until blended.
8
Don't worry if the puree isn't completely smooth.
9
Set aside.
10
To the bowl with the remaining chopped cauliflower, add the onion, celery, egg whites, chives, dill, 2 tablespoons parsley, and rice vinegar.
11
Add the pureed mixture and lightly stir to coat.
12
Chill for several hours before serving.
13
Garnish with paprika and additional parsley, if using.
14
Mmmmm!
15
PER SERVING (2/3 cup): 97 calories, 1.25g fat, 729mg sodium, 17g carbs, 3g fiber, 8g sugars, 4.5g protein

961

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large head cauliflower, chopped, 1 1/2 cups fat-free mayonnaise, 1/2 cup fat-free sour cream, 3 tablespoons creamy Dijon mustard (recommended: Best Foods/Hellmann's Dijonnaise), and more.

Yes, I Can't Believe It's Not Potato Salad! falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

I Can't Believe It's Not Potato Salad!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions