This easy cauliflower potato salad tastes like regular potato salad, except it's keto, gluten-free, and just healthy. Make it in 15 minutes!
By Maya Krampf
Updated
Published Jul 12, 2017
169 Votes | 217 Comments
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In This Post
- Why You’ll Love My Cauliflower Potato Salad Recipe
- How To Make Cauliflower Potato Salad
- My Recipe Tips
- Storage Instructions
- Serving Suggestions
- Recipe Reviews
One of the (many, many) reasons I love spring and summer is they are some of the easiest times of yearfor low carb recipes. Between fresh grilled meats,juicy burgers(either bunless or onlow carb hamburger buns), and simplesalads (like mycreamy cucumber saladfor a side or myhealthy taco saladas a meal), there are so many delicious options to choose from. Best of all, many of these foods will please everyone – even if they are not eating low carb. Before I made this cauliflower potato salad recipe, I didn’t expect it to be one of those. To my surprise, it was!
Why You’ll Love My Cauliflower Potato Salad Recipe
- Tastes like potato salad – The creamy, zesty dressing makesthe dish, and it covers up the cauliflower so well. My keto potato salad (sometimes called mock potato salad or faux potato salad) has all the flavor of potato salad, without the carbs.
- Classic texture – It may not be potatoes, but I have a few tips to give your cauliflower potato salad those potato-like vibes. And you’ve got all the classic add-ins — think hard-boiled eggs, crunchy celery, and onions.
- Simple and easy – Grab a few common staples, and you can have this dish ready in 15 minutes. I even have 2 cooking methods you can choose from.
- Low carb, keto, and just plain healthy – My cauliflower potato salad has only 6g net carbs per serving, so it was perfect to include in my Easy Keto Cookbook! It’s also gluten-free, dairy-free, paleo, and Whole30 compliant. But it’s also just a great healthier way to enjoy potato salad flavors and get your veggies at the same time!
- Versatile side dish – This salad is perfect for your barbecues, picnics, and family get-togethers. It stores well, so you can prep it ahead. I make it all summer long.
Ingredients & Substitutions
Here I explain the best ingredients for keto potato salad, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
Cauliflower Potato Salad:
- Cauliflower Florets– You’ll need a whole head, or grab a bag of florets. The cauliflower taste in this dish is actually quite mild, because the dressing covers it up.
- Onion– Finely diced onion adds that classic savory bite. Use what you’ve got… yellow, white, sweet, or red onion all work well!
- Celery– Chop it up fine for that extra crunch. If you’re feeling adventurous, swap it out with celeriac or fennel stalks for a twist.
- Eggs –I usually have some of my easy peel hard boiled eggs in my fridge, but you could also boil eggs in the air fryer or even boil eggs in the oven.
- Chives– Optional, but they make a pretty garnish. Fresh dill or parsley would also work.
Creamy Dressing:
- Mayonnaise – The base of the dressing. I use homemade mayo when I have time to make it, but love this brand of store-bought. You can also use plain Greek yogurt or sour cream. I just prefer the flavor with mayo.
- Apple Cider Vinegar – I like this brand. The ACV brings a zesty kick to this cauliflower potato salad and I love the benefits (I also use it to make ACV gummies!). But you can substitute white vinegar or lemon juice if needed.
- Dijon Mustard – I prefer the flavor of Dijon here, but regular yellow mustard would also work.
- Seasonings – My simple combo of garlic powder, paprika (or use smoked paprika for extra flavor), sea salt, and black pepper give the dressing that classic potato salad flavor.
How To Make Cauliflower Potato Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cook the cauliflower. Either in the microwave or the stove top, cook the cauliflower until very tender, and drain well. (I cooked it in boiling water in a saucepan.) You could also steam the cauliflower, make Instant Pot cauliflower, or even use my roasted cauliflower recipe here if you like the flavor, like I do for roasted cauliflower salad.
- Make the dressing. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
- Combine. In a large mixing bowl or serving bowl, toss the cooked cauliflower, diced onion and celery, and hard-boiled eggs together with the dressing. I like to garnish my cauliflower potato salad with chives and extra paprika to make it pop.
My Recipe Tips
- Cut the florets small.Smaller florets will more closely resemble potatoes. Plus, I like that they cook faster.
- Cook the cauliflower until very soft. I’m all for crisp-tender for many of my cauliflower recipes, but for this particular recipe, extra softness will give your cauliflower potato salad a texture that’s closer to potatoes. Don’t stop cooking too early!
- Fold or toss the salad rather than stirring. Since I recommend very soft cauliflower, I find that it can get a bit mushy if I stir it.
- If you have time, refrigerate for an hour. This is not required, but will let the flavors develop more. I often like to make this salad ahead anyway.
- Change it up with dill pickles or bacon! If you like these flavors in potato salads, you’ll like them in this cauliflower potato salad, too. Just mince the pickles finely, or crumble oven baked bacon andadd to your taste.
Storage Instructions
- Store: This easy cauliflower potato salad can store in an airtight container in the fridge for up to 5 days, so I love making it ahead. I don’t recommend freezing it, as mayo-based dressings don’t freeze well.
- Meal prep: You might as well just make the whole salad in advance, but if you prefer, you can just store the chopped veggies and mixed dressing separately to get a couple extra days out of them.
Meal Prep Idea:
I like to make a double batch of the cooked cauliflower, and use the second half to make mashed cauliflower. It needs the same kind of very soft, cooked cauliflower.
Serving Suggestions
Since I first published this recipe, I’ve made it dozens of times for my family, friends, potlucks, picnics, and more. Everyone says it tastes so much like regular potato salad, even my Eastern European extended family (who love their genuine potato salads). Here are some dishes I like to serve with this keto potato salad:
- Burgers – Try it with my classic hamburgers, or make my lighter turkey burgers.
- Sausages – Grill up some hot dogs or brats for an easy cookout meal! I also like this cauliflower potato salad with air fryer sausage when the weather doesn’t cooperate.
- Steak – You can’t go wrong with a juicy grilled steak or chuck eye steak! For an indoor option, make my sirloin steak in the oven.
- Chicken – I love this salad with herby chicken kabobs, but my simple grilled chicken breast or grilled chicken legs are even faster.
If you make this cauliflower potato salad, let me know what you think in the comments below!
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Recipe Card
4.92 from 169 votes☝️ Tap stars to rate or tap here to leave a review!Cauliflower Potato Salad (Keto & Healthy)
This easy cauliflower potato salad tastes like regular potato salad, except it's keto, gluten-free, and just healthy. Make it in 15 minutes!
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Author: Maya Krampf from Wholesome Yum
Servings: 5 (adjust to scale recipe)
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Ingredients
Tap underlined ingredients to see the ones I use.
Instructions
Tap on the times in the instructions to start a kitchen timer.
Cook the cauliflower on the stove or in the microwave.
Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes). Drain well and let cool.
Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons (30 mL) of water. Microwave on high for 10 minutes, stirring halfway through. Drain well and let cool.
Meanwhile, in a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
In a large bowl, combine the cauliflower, diced onion, sliced celery, and diced egg.
Pour the dressing over the salad and mix well.
If you have time, refrigerate the cauliflower potato salad for at least 1 hour to let the flavors develop. (This is optional.) If desired, garnish with chives and additional paprika.
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Try More Of My Recipes
The Best Low Carb Keto Chicken Salad
Cucumber Tomato Avocado Salad
Roasted Cauliflower Salad
Cauliflower Tabbouleh
Recipe Notes
Serving size: 1 cup
Recipe from The Easy Keto Cookbook.
Nutrition Facts
Amounts per serving. Serving size in recipe notes above.
Calories250
Fat21g
Protein6g
Total Carbs11g
Net Carbs6g
Fiber5g
Sugar5g
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Course:Salad, Side Dish
Cuisine:American
Keywords:cauliflower potato salad, keto potato salad, potato salad with cauliflower
Calories: 250 kcal
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