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Potato Salad

"Not" Potato Salad

Servings 4 people


  • 1 head Cauliflower
  • 2 Stalks celery - Diced
  • 1/4 Yellow onion - Finely chopped
  • 1 tablespoon Fresh Parsley - Finely chopped
  • 2 Hard Boiled Eggs - Diced
  • 2 tablespoons Walden Amazing Mayo
  • 2 tablespoons Dijon Mustard
  • 1/2 teaspoon Sea Salt


  • Add 1″ of water to the bottom of a medium pot (with lid). Insert steamer basket and fill with chopped cauliflower. Cover.
  • Steam cauliflower on the stove top over medium-high heat until slightly tender, about 10 minutes after water begins to simmer (overcooking will develop a stronger "cauliflower" smell, and a mushy texture).
  • Drain cauliflower and rinse with cold water to cool immediately. Place in a large bowl
  • Add celery, onion, parsley, and egg.
  • Stir in mayonnaise, Dijon mustard, and sea salt (if desired).
  • Serve immediately or store in refrigerator.