Despite the name, Cauliflower Potato Salad doesn’t actually contain potatoes, making it the perfect keto side dish. Potatoes are replaced with boiled cauliflower, then tossed in a creamy homemade dressing with pickles, eggs, radishes, and celery. Delicious!
This long weekend, we had a potluck celebration and a few of our family friends were telling me about their keto lifestyles. Lucky for them, I had this cauliflower mock potato salad ready to go! Everyone raved about this cauliflower potato salad recipe, and I am sure glad I made a double batch!
In fact, EVERYONE raved about this salad (including the people who weren’t on keto) and asked for the recipe.
The dry mustard powder and garlic powder add lots of flavor to this potato salad dressing.
Healthy cauliflower potato salad can be made in advance and brought with you wherever you’re heading, which I love doing. Even if I don’t have a potluck planned, keeping this cauliflower salad in the fridge is the perfect side dish or snack. 
How To Make Potato Salad With Cauliflower
Cauliflower potato salad is just as simple as making a classic potato salad recipe, and so much healthier! (pesky carbs…)
Start by boiling your bite sized cauliflower pieces until they are tender, but crisp. Don’t over boil them, or you will end up with a mushy cauliflower mock potato salad (which no one loves).
Allow your cauliflower to cool completely before you add the dressing, I like to stick mine in the fridge or freezer if I am in a rush.
While the cauliflower boils, get your dressing ready. Combine all the ingredients to taste. Sometimes, I like adding a little bit of chili powder to my cauliflower salad, but it isn’t for everyone!
Add your celery, radishes, eggs, green onions, and dill pickles (my secret ingredient for all cold salads – yum!). Once your cauliflower is completely cooled, toss until everything is well combined.
Cover your cauliflower potato salad for at least two hours in the fridge to allow the dressing to really be absorbed by the rest of the ingredients. Serve alongside your favorite keto friendly main dishes like Italian Stuffed Burgers, or bring it to a party and impress your friends with your mean cooking skills!
Cauliflower pasta salad lasts about 5 days in the refrigerator so it’s perfect to make ahead of time!
Follow Easy Low Carb on Pinterest for more great recipe ideas!
Cauliflower Potato Salad
Ingredients
- 1 head cauliflower cut into bite-size pieces
- 4 hard boiled eggs chopped
- 2 green onions sliced
- 1/3 cup dill pickles chopped
- 1/2 cup radishes sliced
- 1/2 cup celery chopped
Dressing
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 teaspoon seasoning salt or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Boil cauliflower until tender crisp, about and cook until just fork tender, about 8 minutes. Drain very well and allow to cool in a strainer.
- In a large bowl whisk together the dressing ingredients. Add remaining ingredients and toss to combine.
- Cover and refrigerate for at least 2 hours before serving.
Notes
Nutrition
REPIN THIS KETO SIDE DISH HERE
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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!
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.