Cauliflower potato salad is a welcome addition to any summer potluck, picnic, or BBQ!

This tasty salad is easy to make.

Cauliflower potato salad in a white bowl, garnished with sliced green onion

Low-Carb Potato Salad

  • Keto potato salad is loaded with wholesome veggies that stay crisp and crunchy.
  • Guests won’t have to know this delicious mock potato salad is a low-carb recipe.
  • Make ahead and serve it extra chilled for the best flavor.
  • Serve this tasty low-carb side alongside grilled chicken or a simple meatloaf any time of year.
Cauliflower potato salad in a white bowl before the dressing has been added

Ingredients and Variations

Cauliflower – Use fresh cauliflower florets for the best results, but frozen can be used if it’s thawed and patted dry first. Roasted cauliflower florets make for a crispy, smoky flavor in cauliflower potato salad if desired.

Eggs – Stock up on hard boiled eggs and keep them on hand for all kinds of recipes. Omit eggs altogether for extra cauliflower and veggies if desired.

Vegetables – Pickles, radishes, and celery add color and crunch to this low-carb potato salad. Feel free to add keto-friendly veggies like chopped celery, sliced cucumbers, and zucchini, or switch out the cauliflower for broccoli, or use half and half and make a new keto salad every time.

Dressing – Two ingredients and some seasonings are all you need for this recipe. Switch out the dill pickles for regular or sweet relish (but check for sugar content). Ground dry mustard can be used in place of regular mustard if desired.

Variations – Add protein, like diced ham, bacon bits, or thin slices of summer sausage, and make it a light main dish salad. Sliced almonds, chopped walnuts, or sunflower seeds add nutty flavor with extra crunch! Shredded cheddar and crumbled feta are great cheesy add-ins as well.

Cauliflower potato salad in a white bowl with a wooden spoon

How to Make Cauliflower Potato Salad

  1. Boil cauliflower florets until tender crisp. Drain and cool completely.
  2. Whisk dressing ingredients in a large bowl (as per the recipe below).
  3. Add the remaining ingredients with the dressing and chill for at least two hours before serving.

Recipe Tips

  • Cut cauliflower by placing it stem-side up on a safe surface. Remove leaves and use a paring knife to cut around the stem, gently slicing away larger pieces and cutting them into bite-sized florets.
  • Boil cauliflower the day before and keep it chilled until it’s time to assemble the salad.
Cauliflower potato salad in a white bowl

Storing Cauliflower Potato Salad

Store cauliflower potato salad in a covered container in the refrigerator for up to 4 days. Stir and adjust seasonings before serving.

More Superb Salads

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Cauliflower potato salad in a white bowl, garnished with sliced green onion
5 from 9 votes↑ Click stars to rate now!
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Cauliflower Potato Salad

This cauliflower potato salad is easy and delicious, perfect for a potluck or barbecue!
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 8 servings

Ingredients  

  • 1 head cauliflower cut into bite-size pieces
  • 4 hard boiled eggs chopped
  • 2 green onions sliced
  • 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

  • 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. 
5 from 9 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 253kcal | Carbohydrates: 5g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 458mg | Potassium: 299mg | Fiber: 2g | Sugar: 3g | Vitamin A: 217IU | Vitamin C: 36mg | Calcium: 40mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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Cauliflower potato salad in a white bowl, garnished with sliced green onion, and cauliflower potato salad before being mixed, under the title.

 

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At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
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Comments

  1. 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.

  2. 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!

    1. 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!

    1. 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!

  3. 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

    1. Thank you for sharing Louise! I’m so happy to hear that you love this recipe as much as we do.

    1. 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!

    1. You could try sour cream or yogurt Marsha. It’ll change the taste, but still be delicious.

    1. 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!

  4. 5 stars
    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!

  5. 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

    1. 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!