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Overhead, close-up view of cauliflower potato salad

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!
Course Side Dish
Cuisine American, Keto
Keyword low carb, potluck, summer barbecue
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings 8
Calories 144kcal


  • Equipment for cooking cauliflower
  • Large mixing bowl
  • Silicone spatula


  • 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


  • 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.
    Cauliflower potato salad ingredients in a glass mixing bowl
  • Gently stir in red onion, hard-boiled egg, celery, and dill, stirring until combined.
    Cauliflower potato salad ingredients in a glass mixing bowl
  • 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.
Recipe yields approximately 8 servings. 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. 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 8. Result will be the weight of one serving.


Serving: 1serving | Calories: 144kcal | Carbohydrates: 6g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 356mg | Potassium: 336mg | Fiber: 2g | Sugar: 3g | Vitamin A: 96IU | Vitamin C: 49mg | Calcium: 35mg | Iron: 1mg | Net Carbs: 4g