Cauliflower Potato Salad is a summertime staple and the perfect side to your next picnic or BBQ.

Tender cauliflower is tossed in a creamy dressing and all the traditional add-ins of a potato salad like hard-boiled eggs, radishes, and pickles. Serve this delicious mock potato salad alongside your favorite keto friendly main dishes like Italian stuffed burgers or air fryer chicken breasts!

Cauliflower Potato Salad in a large white serving bowl

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Cauliflower Potato Salad

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The Best Cauliflower Potato Salad Recipe

  • Despite the name, cauliflower potato salad doesn’t actually contain potatoes, making it the perfect keto side dish!
  • Everyone loves this mock potato salad, even those who are not following a low carb or keto diet.
  • The dressing is full of flavor, while the cauliflower, egg, celery and radish combine to create an interesting crunch and tender texture that is amazing! 

ingredients for Cauliflower Potato Salad in a bowl

Ingredients & Variations

Cauliflower: Cauliflower florets form the base of this recipe. To make this a little creamier, add some mashed cauliflower. Or instead of boiling the cauliflower, why not try roasting it in the oven for delicious flavor and perfect texture! Roasted radishes would be wonderful in this recipe as well!

Add-ins: Hard-boiled eggs, green onions, pickles, radishes, and celery are added to make this truly reminiscent of a potato salad. Other add-ins that are delicious are red onion, fresh dill, cheddar cheese, avocado, or bacon crumbles!

Dressing: This is a simple creamy dressing made with mayo, yellow mustard, and seasonings. To make it a little healthier, substitute half of the mayo for Greek yogurt or to make it lighter, substitute the mayo for olive oil and apple cider vinegar. Kick the dressing up a notch by adding a bit of chili powder, dijon mustard or sriracha sauce! 

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…)

  1. Cook cauliflower until fork-tender. Cool.
  2. Whisk together dressing.
  3. Mix everything together. Refrigerate 2 hours before serving.

close up of Cauliflower Potato Salad in a bowl

Tips For Success

  • Don’t overcook! Do not over boil the cauliflower or it will become mushy. When the cauliflower is done cooking, run under cold water in the colander to stop the cooking process.
  • 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. 
  • 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

Cauliflower Potato Salad in a large white serving bowl
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


  • 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


  • 1 cup mayonnaise
  • 1 Tablespoon yellow mustard
  • ½ teaspoon seasoning salt or to taste
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder


  • 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.


  • 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.
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


Cauliflower Potato Salad in a white bowl with a title.

Cauliflower Potato Salad being served with a wooden spoon, with writing.

Cauliflower Potato Salad in a white bowl, and the ingredients for the salad assembled in a bowl 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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  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!