Make this picnic ready cauliflower potato salad with a creamy dressing, crunchy bites, and not a single potato in sight.
Holly’s Recipe Highlights
- Flavor: Creamy, tangy, and savory, this dish is loaded with classic potato salad flavor.
- Skill Level: With simple veggie prep and an easy homemade dressing, this beginner-friendly recipe comes together in no time.
- Make Ahead: This cauliflower potato salad is great for party prep! Boil cauliflower, prep celery, radishes, dill pickles, and dressing the day before then chill until ready to assemble.
- Serving Suggestions: Ideal served chilled with shrimp kabobs or grilled chicken breasts.
- Yield: Makes 8 servings, perfect for cookouts or meal prep. Double it up to serve a crowd or enjoy leftovers all week.
Simple Salad Staples
- Cauliflower: Cook bite-sized pieces and drain thoroughly.
- Eggs: Hard-boiled eggs are a staple in any keto kitchen. Double up the eggs for a high protein salad.
- Vegetables:
- Radishes are sliced thin for color, crunch, and a peppery bite.
- Celery is a classic potato salad addition that adds fresh tasting crunch.
- Pickles are tangy, crunchy, and balances the creamy dressing.
- Green onions add delicious mild flavor. Use chives for even milder flavor.
- Dressing:
- Mayonnaise creates the creamy base, use a full-fat mayo for the best flavor and texture.
- Yellow mustard adds flavor and helps brighten the creamy dressing. You can sub in 1 teaspoon dry mustard.
- Season with garlic powder, salt, and pepper for a savory and balanced dressing. Taste after the salad has chilled and before serving.
Variations
- Dill relish can be used instead of pickles, just be sure to drain it well first.
- Add cooked, crumbled bacon for smoky flavor, or add diced ham or sliced summer sausage for a loaded, entree style dish.
- Sliced almonds, pecans, walnuts, or sunflower seeds will add extra protein and crunch.
- Chopped herbs like dill and parsley add fresh flavor.
- Add cheddar cheese, either shredded or in small chunks, for a rich and hearty, picnic style salad.
- For a lighter, tangier tasting dressing, replace part of the mayo with sour cream or plain Greek yogurt.
- Add a teaspoon of curry powder or Tex-Mex seasoning to the dressing for a new salad every time.
How to Make Cauliflower Potato Salad
- Cook cauliflower florets until tender-crisp. Drain and cool.
- Whisk dressing and set aside (full recipe below).
- In a bowl, combine all the ingredients with the dressing, and chill before serving.
- Garnish with a sprinkle of paprika before serving, if desired.
Storing Leftover Salad
- Refrigerate cauliflower potato salad in an airtight container for up to 4 days. Stir and adjust seasonings before serving.
- Freezing is not advised because it will become watery once thawed.
Easy Mains to Serve It With
Did you try this recipe for Cauliflower Potato Salad? Leave a rating and comment below.
Cauliflower Potato Salad
This cauliflower potato salad has all the creamy, tangy flavor of the classic side dish but with tender cauliflower instead of potatoes. Eggs, pickles, radishes, celery, and green onions add the perfect crunch.
Equipment
Ingredients
- 1 head cauliflower cut into bite-size pieces
- 4 hard boiled eggs chopped
- 2 stalks 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 seasoned 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 up to 4 days in the refrigerator.
Nutrition Information
Calories: 253kcal | Carbohydrates: 5g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 453mg | Potassium: 307mg | Fiber: 2g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 37mg | Calcium: 42mg | 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!