If you love potato salad but are following a low carb way of eating, this Cauliflower Potato Salad is perfect for you!
Serve this delicious mock potato salad alongside your favorite keto friendly main dishes like Italian Stuffed Burgers or Air Fryer Chicken Breasts!
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Cauliflower Potato Salad
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What is Cauliflower Potato Salad?
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 eggs, pickles, radishes, and celery. Delicious!
Everyone loves this mock potato salad, even those who are not following a low carb or keto diet. The mustard and garlic powder add loads of flavor to the dressing, while the cauliflower, egg, celery and radish combine to create an interesting crunch and tender texture that is amazing! (You can substitute yellow mustard with 1 tsp dry mustard if desired).
How To Make Cauliflower Potato Salad
This keto potato salad is just as simple as making a classic potato salad recipe, and so much healthier! (pesky carbs…)
- Cook: Hard boil eggs and boil cauliflower till tender, but firm. Cool completely.
- Prep: Mix dressing ingredients together and set aside. Chop remaining ingredients.
- Mix: Once cauliflower and eggs are cooled completely, combine with all the ingredients. Mix well.
- Cool: Cover your salad for at least two hours in the fridge to allow the flavors to blend.
Tips For Success!
- Don’t overcook! Do not over boil the cauliflower or it will become mushy.
- Roast! Instead of boiling the cauliflower, why not try roasting it for delicious flavor and perfect texture! Roasted radishes would be wonderful in this recipe as well!
- Cool completely! Be sure the eggs and cauliflower are cooled completely before adding the dressing. You can place it in the freezer for a bit if you are in a rush.
- Easy Additions! Use your imagination! Add bacon, cheese or avocado. Kick the dressing up a notch by adding a bit of chili powder, dijon mustard or sriracha sauce!
- Storage: This salad will last covered for about 5 days in the refrigerator. It’s perfect to make ahead of time if you are hosting a party or potluck. Or just keep it prepped and ready in the fridge for a last minute side dish or keto friendly snack!
Other Side Dish Recipes!
- Radish Salad – another mock potato salad!
- Loaded Cauliflower Casserole – easy and delicious!
- Low Carb Coleslaw – a classic side dish!
- Roasted Keto Asparagus – perfect for busy nights!
- Air Fryer Brussel Sprouts – so simple to make!
Cauliflower Potato Salad
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 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
144
Krista Smith says
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.
Holly says
Great tip, thanks for sharing!
Heidi Ann Brooks says
This looks delicious!
Easy Low Carb B says
Thanks Heidi!
Betty Bullen says
That looks great. Can’t wait to try it
Easy Low Carb B says
Let me know how it turns out!
Arlette says
Must make that salad. Looks yummy. Specially trying to lose weight.
RLSCM says
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!
Holly says
So glad you loved it!
Sandy says
What would taste good in this salad to replace celery & radishes as my girls do not care for either?
Easy Low Carb CH says
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!
Terri says
How much is a serving of cauliflower potato salad and how many servings are in the whole thing?
Easy Low Carb CH says
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!
Louise says
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
Easy Low Carb CH says
Thank you for sharing Louise! I’m so happy to hear that you love this recipe as much as we do.
Kristie says
This recipe was absolutely delicious! Could it be frozen for future use?
Easy Low Carb CH says
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!
Marsha says
Is there anything else you could use instead of Mayo? My son does not like Mayo.
Easy Low Carb CH says
You could try sour cream or yogurt Marsha. It’ll change the taste, but still be delicious.
Susan says
Has anyone tried using Low Fat Mayo in this recipe?
Holly says
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!
Stacy Kassnoff says
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!
Holly says
A favorite for us too!
Jennie says
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
Easy Low Carb CH says
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!