Ideal Protein Recipes |1 min read

Cauliflower “Potato” Salad

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Try out this awesome cauliflower salad, a great substitute for potato salad. It’s an easy, simple recipe you’ll enjoy perfect for gatherings. This is an Ideal Protein Phase-1 compliant recipe.


1 head cauliflower, chopped into small florets
2 stalks celery, diced
1/4 cup yellow onion or scallion, diced
1/4 cup red onion, diced
1 TBSP each finely chopped fresh dill  & optional parsley
2  hard-boiled eggs, shelled & diced
2-3 TBSP  Walden Farms Mayo
1 TBSP Brown Mustard
1/2 tsp Sea Salt


Steam Cauliflower florets (do not overcook). Place cooked florets in iced water to stop cooking. Add all ingredients in a large bowl & mix thoroughly. Serve cold.



4 comments on “Cauliflower “Potato” Salad”
  1. Parrot

    If i divide this recipe half, how much cauliflower would I measure out ?(approx)

    1. Tammy Benner


      Since the recipe calls for a whole head, it depends on the size. Once you get the cauliflower chopped – put it in a big measuring bowl/pitcher to see how much you have.

      I’ll email you a vegetable oz to cups conversion chart also.

      Good Luck.


  2. Kaye

    How many pickles can I eat in a day?

    1. Tammy Benner


      Treat your pickles (DILL ONLY) like select vegetables. So you can measure out a few pickles in a 1/2 or 1 cup container to see how many fit into the serving you want.

      1 cup of pickles = 8.61oz (244 grams)

      So if you have a 32 ounce jar, then 1/4 of the jar would be 1 cup of your select vegetables.

      Finally, you can count how many pickles in a jar and figure out how much each pickle weighs and do the conversion of ounces to cups.

      Hope that helps!


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