Cauliflower potato salad is a welcome addition to any summer potluck, picnic, or BBQ!
Bite-sized pieces of cauliflower, hard-boiled eggs, crunchy radishes, and celery are tossed in a tangy dressing.
This tasty salad is easy to make.
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.
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.
How to Make Cauliflower Potato Salad
- Boil cauliflower florets until tender crisp. Drain and cool completely.
- Whisk dressing ingredients in a large bowl (as per the recipe below).
- 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.
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
Did you try this recipe for Cauliflower Potato Salad? Be sure to leave a rating and comment below!
Cauliflower 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 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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!