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Red, White, and Blue Faux Potato Salad
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Delicious low carb twist on potato salad. Cauliflower covered in a creamy, blue cheese Greek yogurt dressing with red onions, bacon, and garlic. *cook time includes chilling the salad for an hour.
Course: Side Dish
Servings: 12
Author: Emily
  • 1 large head of cauliflower stems removed, chopped into 1 inch pieces
  • 2 slices of bacon
  • 1/3 cup red onion minced
  • 2 garlic cloves minced
  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt full fat
  • 4 oz blue cheese crumbles
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp mustard powder
  • Optional: top with green onions
  1. Fill a large saucepan with water and bring to a boil over high heat. Once water is boiling, add cauliflower and return to a boil. Boil for 5 minutes. Remove from heat, strain, and place in an ice bath. Let cauliflower sit in ice bath for 5 minutes, then strain cauliflower from the ice bath and let it rest in a colander.
  2. Cook bacon in a skillet over medium heat until crispy, about 5-7 minutes, depending on how thick of bacon you use. Reserve a tsp of bacon grease to cook garlic. Once bacon is cooked, remove from heat and set on paper towel to cool. When cool, chop bacon into small pieces.
  3. Sauté minced garlic in reserved bacon grease until lightly browned and crispy.
  4. In a large bowl, mix together mayonnaise, Greek yogurt, blue cheese, salt, pepper, and mustard powder. Add in red onions, garlic, and bacon.
  5. Add cauliflower, gently stirring until the cauliflower is covered in dressing.
  6. Chill in the refrigerator for an hour.
  7. Serve cold.