Dill Pickle Cauliflower Potato Salad
This isn’t a “diet” potato salad — it’s the potato salad you’ll actually want to bring to every summer cookout. By swapping in cauliflower for about half the potatoes, you get all the creamy, tangy, dill-flavored comfort of classic potato salad with fewer carbs and a lighter feel. The dressing is a simple mix of sour cream, mayo, stone ground mustard, dill relish, and pickle juice. It comes together in under 30 minutes and is the perfect make-ahead side dish for a warm weather crowd.
A New Recipe Worth Trying
I’ll be upfront with you — I was skeptical about this one. Here at Mary Katherine’s Table, most of what I make are our tried-and-true family recipes, the ones I’ve made so many times I could probably do them in my sleep. This potato salad was different. It was new to me, and I wasn’t sure what to expect when I first started putting it together.
But something about it just looked good. Potato salad is one of those quintessential summer dishes that I love, and the idea of a lighter version — one that still tastes like the real thing — was hard to pass up. So I gave it a try.
And I’m so glad I did.
When I tasted it for the first time on camera, I said exactly what I was thinking: you do not even miss the extra potatoes. The cauliflower fills in so naturally. It takes on the seasoning, it softens up at about the same rate as the potatoes, and it blends right in so that every forkful still tastes like potato salad. The dill runs through the whole dish — in the relish, in the pickle juice, in the parsley — and it all just works beautifully together.
This one surprised me, and I think it’ll surprise you too.
Dill Pickle Cauliflower Potato Salad
Prep Time: 15 minutes Cook Time: 15 minutes Chill Time: 1 hour recommended Servings: 6–8 as a side dish
Ingredients
For the salad:
- 1 lb red potatoes (about 3–4 small potatoes), cubed into ½–1 inch pieces
- 1½–2 cups cauliflower florets, cut into similar-sized pieces
- 2 eggs
- ¼–⅓ cup celery (about 2 small stalks), finely diced
- ¼–⅓ cup yellow onion, finely diced
- ¼–½ tsp salt (for seasoning warm potatoes)
For the dressing:
- ¼ cup sour cream (Greek yogurt works as a substitute)
- ¼ cup mayonnaise
- 1 tbsp stone ground or Dijon mustard
- ⅓ cup dill relish (not sweet — use dill throughout)
- 1 tbsp fresh or dried parsley
- 1 tbsp dill pickle juice
- ¼–½ tsp salt
Instructions
- Cube your potatoes. Wash your red potatoes well — we’re leaving the skins on. Cut them into ½ to 1-inch pieces, trying to keep them fairly uniform so they cook evenly. About 3 to 4 small red potatoes will give you a pound. Yellow potatoes work fine here too if that’s what you have.
- Add potatoes and eggs to a pot. Place your cubed potatoes in a medium pot. Nestle the two eggs (washed well) right down in there with them. Cover with cold water and bring to a boil over medium-high heat, then reduce the heat slightly to keep it at a steady boil.
- Prep the cauliflower while the potatoes start cooking. Cut your cauliflower into small florets, similar in size to your potato pieces. After the potatoes have been cooking for about 5 minutes, add the cauliflower directly to the pot. It cooks faster than the potatoes, so adding it midway through keeps everything finishing at the same time. Let it all go for another 5 to 7 minutes until both the potatoes and cauliflower are fork-tender.
- Prep the celery and onion. While the vegetables are cooking, finely dice your celery and onion. You want small pieces here — they’re adding flavor and a little crunch without overwhelming any one bite.
- Drain and cool. Remove the eggs and set them aside. Drain the potatoes and cauliflower and spread them out on a sheet pan — this helps them cool down faster. Immediately sprinkle with ¼ to ½ teaspoon of salt while they’re still hot. The warmth helps that seasoning soak right in.
- Ice bath the eggs. Peel your eggs once they’ve cooled enough to handle, or pop them in an ice water bath for a few minutes to stop the cooking and make them easier to peel.
- Make the dressing. In a medium bowl, whisk together the sour cream, mayonnaise, mustard, dill relish, parsley, pickle juice, and salt. Taste and adjust as needed. Everything in this dressing should have that dill flavor — don’t reach for sweet relish by mistake.
- Combine. Once your potatoes and cauliflower are no longer piping hot (still slightly warm is fine), add them to a large bowl. Add the diced celery and onion. Chop your eggs into small pieces and add them in. Pour the dressing over everything and fold gently to combine.
- Chill and serve. You can serve it right away, but it’s even better after an hour or two in the fridge once the flavors have had time to come together. Taste again before serving and adjust the seasoning if needed.
Frequently Asked Questions
Can I use a different potato? Yes! Red potatoes are a great choice because they hold their shape well, but yellow potatoes work beautifully here too. Really, any potato will do — use what you have.
Do I have to leave the skins on? Not at all. Mary Katherine leaves the skins on her red potatoes because they’re thin and tender and hold up well, but if you prefer to peel yours, go right ahead.
Can I taste the cauliflower? Honestly, not really — and that’s the magic of this recipe. The cauliflower takes on the flavor of the dressing and blends right in with the potatoes. If you didn’t tell someone it was in there, they’d probably never guess.
Can I substitute Greek yogurt for the sour cream? Yes. It’s a 1-for-1 swap and actually makes the dish a little lighter. The flavor is slightly tangier, which works well with all the dill in this recipe.
What if I don’t have stone ground mustard? Regular Dijon or even yellow mustard will work. The mustard flavor is subtle in the finished dish, so don’t let the type stop you from making it.
Do I have to use dill relish? For this recipe, yes — the whole flavor profile is built around dill. Sweet relish will change the taste significantly. If you can’t find dill relish, you can finely chop dill pickles as a substitute.
What does the pickle juice do? It adds brightness and a punchy, tangy flavor that rounds out the dressing. It’s a small amount but it makes a noticeable difference. Save a splash from your pickle jar the next time you open one.
Can I make this ahead of time? Absolutely — it actually gets better as it sits. Make it a few hours before you need it (or even the night before) and let it chill in the fridge. The flavors meld together beautifully.
How long will it keep in the refrigerator? Stored in an airtight container, this potato salad will keep for 3 to 4 days. Give it a gentle stir before serving leftovers.
What should I serve this with? It’s the perfect summer cookout side — goes great alongside grilled chicken, burgers, pulled pork, or hot dogs. It would also pair nicely with Mary Katherine’s Quiche or alongside a bowl of soup on a cooler summer evening.
Tried this recipe? We’d love to hear how it turned out! And if you have a family recipe you’d like to share, submit it to us — it just might be featured in a future From Your Kitchen to Ours video.
Dill Pickle Cauliflower Potato Salad
Ingredients
For the salad:
- 1 lb red potatoes about 3–4 small potatoes, cubed into ½–1 inch pieces
- 1½-2 cups cauliflower florets cut into similar-sized pieces
- 2 eggs
- ¼-⅓ cup celery about 2 small stalks, finely diced
- ¼-⅓ cup yellow onion finely diced
- ¼-½ tsp salt for seasoning warm potatoes
For the dressing:
- ¼ cup sour cream Greek yogurt works as a substitute
- ¼ cup mayonnaise
- 1 tbsp stone ground or Dijon mustard
- ⅓ cup dill relish not sweet — use dill throughout
- 1 tbsp fresh or dried parsley
- 1 tbsp dill pickle juice
- ¼-½ tsp salt
Instructions
- Cube your potatoes. Wash your red potatoes well — we're leaving the skins on. Cut them into ½ to 1-inch pieces, trying to keep them fairly uniform so they cook evenly. About 3 to 4 small red potatoes will give you a pound. Yellow potatoes work fine here too if that's what you have.
- Add potatoes and eggs to a pot. Place your cubed potatoes in a medium pot. Nestle the two eggs (washed well) right down in there with them. Cover with cold water and bring to a boil over medium-high heat, then reduce the heat slightly to keep it at a steady boil.
- Prep the cauliflower while the potatoes start cooking. Cut your cauliflower into small florets, similar in size to your potato pieces. After the potatoes have been cooking for about 5 minutes, add the cauliflower directly to the pot. It cooks faster than the potatoes, so adding it midway through keeps everything finishing at the same time. Let it all go for another 5 to 7 minutes until both the potatoes and cauliflower are fork-tender.
- Prep the celery and onion. While the vegetables are cooking, finely dice your celery and onion. You want small pieces here — they're adding flavor and a little crunch without overwhelming any one bite.
- Drain and cool. Remove the eggs and set them aside. Drain the potatoes and cauliflower and spread them out on a sheet pan — this helps them cool down faster. Immediately sprinkle with ¼ to ½ teaspoon of salt while they're still hot. The warmth helps that seasoning soak right in.
- Ice bath the eggs. Peel your eggs once they've cooled enough to handle, or pop them in an ice water bath for a few minutes to stop the cooking and make them easier to peel.
- Make the dressing. In a medium bowl, whisk together the sour cream, mayonnaise, mustard, dill relish, parsley, pickle juice, and salt. Taste and adjust as needed. Everything in this dressing should have that dill flavor — don't reach for sweet relish by mistake.
- Combine. Once your potatoes and cauliflower are no longer piping hot (still slightly warm is fine), add them to a large bowl. Add the diced celery and onion. Chop your eggs into small pieces and add them in. Pour the dressing over everything and fold gently to combine.
- Chill and serve. You can serve it right away, but it's even better after an hour or two in the fridge once the flavors have had time to come together. Taste again before serving and adjust the seasoning if needed.
