Cauliflower Potato Salad
This cauliflower potato salad is a low carb and keto twist on classic potato salad. With tons of flavor, cauliflower steps in for potatoes in this delicious side dish, making it perfect for potlucks, BBQs, or anytime you need a creamy, refreshing side! Bright but creamy, we took our very favorite potato salad and simply canceled the carbs!
What Makes This Recipe So Good
- This cauliflower potato salad recipe is every bit as good as a classic summer potato salad, with a fraction of the carbs! Here, cauliflower takes the place of potatoes, making this recipe perfect for anyone eating keto or just watching their carbs and starch intake.
- You’ll be surprised how much this tastes like classic potato salad! The cauliflower is steamed until just soft, then smothered in a deliciously tangy dressing made from mayo, Dijon mustard, apple cider vinegar, salt, and black pepper. Red onions, chopped dill pickle, and celery give the salad a little crisp flavor and texture.
- Since it’s served cold, cauliflower potato salad is a great make-ahead option. You can easily mix everything up the night before your potluck or barbecue. Just refrigerate it in an airtight container! It’ll keep for 3 to 5 days, though it’s best within the first 24-48 hours.
Cauliflower – Fresh cauliflower works best here, but you can try frozen cauliflower if you want. I haven’t tested it, so it may soften too much. For a visually fun cauliflower potato salad, use fresh purple or green cauliflower.
Dijon Mustard – There’s just enough Dijon in this salad dressing to give it a little tang. Dijon is naturally full of strong, sharp flavors. It’s not overpowering here, though. The other ingredients, especially the mayo, balance it nicely.
Mayo – The creaminess in the cauliflower potato salad is due in large part to the mayonnaise. Feel free to use an avocado oil based mayo or even a spicy mayo to give the salad a different flavor. If you’re vegan, you can use a vegan mayonnaise.
Hard-Boiled Eggs – A classic potato salad ingredient! Naturally, they belong in cauliflower potato salad, too. You can hard-boil your eggs however you like – stovetop, air fryer, or even in the Instant Pot! For a vegan salad, leave out the eggs!
Fresh Dill – Totally optional, highly recommended. Fresh dill ties everything together beautifully, giving the salad a little fresh green flavor.
- If you’re short on time, you can serve the cauliflower potato salad right away. It’s really best if you chill it first, though. A good 2-3 hours in the fridge lets the flavors meld and deepen, making each bite even more flavorful.
- If you want to cut back on the fat in this recipe, use hard-boiled egg whites only, instead of whole hard-boiled eggs. That way you still get the texture of the eggs and a little extra protein without as much fat.
- Feel free to play with the flavors in this cauliflower potato salad recipe to make it more like the classic potato salad you know and love. You can use more or less Dijon, skip the chopped dill or celery, or add a little paprika. Try sour cream instead of mayo. Sprinkle a little shredded cheddar cheese on top.
Low Carb Recipes You Should Try Next
- Addictive Hot Crab Dip (Low Carb, Keto, Gluten Free)
- Perfect Deviled Eggs with Bacon (Keto, Low Carb, Whole30)
- Quick Cauliflower Risotto with Chicken and Asparagus (Whole30, Paleo, Dairy Free, Low Carb)
- Keto Chicken Salad (Classic Shredded Chicken Salad)
- Everything Bagel Chicken with Scallion Cream Cheese Sauce (Keto)
- Low Carb Chili
- Keto Lemon Bars
Cauliflower Potato Salad
- 8 cups cauliflower florets or 2" cauliflower pieces from 1 large or 2 medium heads, approximately 2 ½-3 pounds
- ½ teaspoon apple cider vinegar
- 2 tablespoons Dijon mustard
- ½ cup mayonnaise
- ½ teaspoon salt plus more to taste
- black pepper to taste
- 2 tablespoons red onions finely chopped
- 2 tablespoons chopped dill pickles
- 2 hard-boiled eggs diced
- 2 tablespoons celery finely chopped
- 1 tablespoon dill chopped, optional but recommended
- Equipment for cooking cauliflower
- Large mixing bowl
- Silicone spatula
- Cook cauliflower florets using your preferred method. See Notes for cooking instructions. Be careful – cauliflower and steam will be hot regardless of chosen method.
- Transfer cooked cauliflower to large bowl. Pour apple cider vinegar over florets. Add Dijon mustard, mayonnaise, salt, and pepper. Toss to coat.
- Gently stir in red onion, hard-boiled egg, celery, and dill, stirring until combined.
- Cover bowl and set in refrigerator. Chill at least 2 to 3 hours or until cold. Serve chilled.
- Make it Paleo/Whole30: Use a compliant mayonnaise or make your own.
- Make it Vegan: Use vegan mayo and leave out the eggs.
How to Cook Cauliflower Florets
- Steamed Cauliflower (My Preference): Place steamer basket in large saucepan and add enough water to cover bottom of pan. Add cauliflower to steamer basket. Bring water to boil then reduce to simmer. Steam 4-7 minutes until just fork tender.
- Boiled Cauliflower: Bring large pot of salted water to boil. Add cauliflower. Cook 5 minutes until you can just pierce florets with fork. Drain immediately.
- Microwaved Cauliflower: Place cauliflower in microwave-safe bowl. Add enough water to just cover bottom of bowl. Cover bowl with plate or paper towel. Microwave on full power for 3-5 minutes, until just fork tender.
- Instant Pot Cauliflower: Add 1 cup water to Instant Pot. Set steamer basket in pot and add cauliflower florets. Cover with lid and secure in sealing position. Cook on Manual High Pressure for 0 minutes. After Instant Pot comes to pressure and cook time runs out, quick release steam and carefully remove steamer basket.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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