This cauliflower potato salad is a mock potato salad made with cauliflower and crispy veggies.
Tender bites of cauliflower, hard-boiled eggs, crispy celery, and sliced radishes are folded in a creamy dressing. Everyone will love this low carb potato salad alternative.
A Low-Carb Twist on Potato Salad
- Flavor: Creamy, tangy, and a little bit savory, this salad goes with everything.
- Difficulty: Quick veggie prep in a simple dressing is all it takes.
- Budget Tip: Use up leftover roasted cauliflower for this recipe.
- Prep Note: Buy pre-cut cauliflower florets and boiled eggs that are already peeled to save time.
What’s in Cauliflower Potato Salad?
- Cauliflower: Look for a whole head that’s fresh, white, and free of blemishes. Frozen florets can be used, but should be patted dry and may not be as firm as freshly boiled.
- Eggs: Hard-boiled eggs are a staple in a keto kitchen. Double up the eggs and have extra for high-protein, healthy snacking.
- Veggies: Colorful radishes, celery, and pickles add tangy crunch to cauliflower potato salad.
- Dressing: Full-fat mayonnaise carries the best flavor, but you can use any variety of mayonnaise you like.
Variations
- Diced ham, bacon bits, bay shrimp, or slices of summer sausage can make this salad a main dish.
- Sliced almonds, pecans, walnuts, or sunflower seeds will add extra protein and crunch.
- Broccoli can be used in addition to or in place of cauliflower. Other veggies to consider using include zucchini or zucchini slices, shredded Brussels sprouts, or red onions instead of green onions. Sweet or dill pickle relish can be swapped out for the pickles.
- Greek yogurt can be used instead of mayonnaise and will add a tangy flavor to the salad. Dijon or stone-ground mustard can be swapped out for the regular mustard.
- A teaspoon of curry powder or Tex-Mex seasoning will make this a new salad every time.
How to Make Cauliflower Potato Salad
- Cook cauliflower florets until tender crisp. Drain and cool completely.
- Whisk dressing and set aside (full recipe below).
- Combine all the ingredients with the dressing in a bowl and chill before serving.
- Garnish with a sprinkle of paprika before serving, if desired.
Storing Cauliflower Potato Salad
- Keep cauliflower potato salad in an airtight container in the refrigerator for up to 4 days. Stir and adjust seasonings before serving. Freezing is not advised.
- Make ahead by boiling cauliflower the day before and chilling until ready to assemble. The celery, radishes, and dill pickles can all be prepped and kept in the same container until ready to use.
Delicious Low Carb Salads
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Cauliflower Potato Salad
Delicious cauliflower potato salad is a low carb alternative to traditional potato salad.
Equipment
Ingredients
- 1 head cauliflower cut into bite-size pieces
- 4 hard boiled eggs chopped
- 2 green onions sliced
- ⅓ cup dill pickles chopped
- ½ cup radishes sliced
- ½ cup celery chopped
Dressing
- 1 cup mayonnaise
- 1 Tablespoon yellow mustard
- ½ teaspoon seasoning salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Boil cauliflower until tender crisp, about 8 minutes. Drain very well and allow to cool in a strainer.
- In a large bowl whisk together mayo, yellow mustard, seasoning salt, black pepper, and garlic powder.
- Add the cauliflower, eggs, green onions, dill pickles, radishes, and celery, and toss to combine.
- Cover and refrigerate for at least 2 hours before serving.
Notes
- It is important to ensure your cauliflower is very well drained to keep the dressing from getting watery.
- Substitute yellow mustard with 1 tsp dry mustard if desired.
- Leftovers will keep for 4 days in the refrigerator.
Nutrition Information
Calories: 243kcal | Carbohydrates: 3g | Protein: 4g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 441mg | Potassium: 191mg | Fiber: 1g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 18mg | Calcium: 34mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Cauliflower Potato Salad recipe
I cook Cauliflower, Broccoli, and Asparagus in the microwave. It’s easy to get that perfect tenderness, and there’s no need to drain the veggies before serving.
Great tip, thanks for sharing!
OMG! This is the ultimate “potato salad”! I would never thought this would be sooo good! It is amazing!! I will always use this recipe. I’ve given this recipe to numerous people and they have told me; they will never use other ‘potato salad recipe’ again. Thank you!
Hello Christine. I am glad that you really liked this potato salad. And thank you for sharing!
This looks delicious!
Thanks Heidi!
That looks great. Can’t wait to try it
Let me know how it turns out!
Must make that salad. Looks yummy. Specially trying to lose weight.
Wow, this tastes just like potato salad but without the carbs of potatoes. Fantastic! So easy to prepare too. I will be bringing this to picnics and barbecues this summer. Thank you!
So glad you loved it!
What would taste good in this salad to replace celery & radishes as my girls do not care for either?
Celery and radishes add some crunch. You could try apples or water chestnuts. This will change the flavor and the nutrition but would be tasty!
How much is a serving of cauliflower potato salad and how many servings are in the whole thing?
Terri, you can see the number of servings for each recipe at the top of the recipe card. This recipe makes 8 servings, with each serving being approximately 1/2 cup. Enjoy!
Made this for a family get together and it was delicious. I left out the radishes and celery as didn’t have. Use about half a Onion finely chopped and substituted sugar free sweet pickle relish for the dill pickles
Thank you for sharing Louise! I’m so happy to hear that you love this recipe as much as we do.
This recipe was absolutely delicious! Could it be frozen for future use?
I wouldn’t recommend freezing this dish but it will last for about 5 days in the fridge! So glad you love this recipe Kristie!
Is there anything else you could use instead of Mayo? My son does not like Mayo.
You could try sour cream or yogurt Marsha. It’ll change the taste, but still be delicious.
Has anyone tried using Low Fat Mayo in this recipe?
I haven’t but it would work just fine. Low fat mayo does tend to have more carbs so maybe just take a peek at the jar to see how many!
With just recently starting keto I have been burnt out on cauliflower rice but decided to give this recipe a spin. My goodness, so delish and EASY! honestly I would choose this over potato salad. I didn’t add the pickles and for me, it was a perfect side dish!
A favorite for us too!
Making this tomorrow. Worried about cooking cauliflower. Bought a head. Should I boil it or microwave it. Nervous about over cooking. Any help is appreciated
Boil cauliflower until tender crisp, about 8 minutes. Drain very well and allow to cool in a strainer. You can check it with a fork earlier to make sure that you don’t overcook it. Enjoy the salad Jennie!