
Free Printable: Low Carb & Keto Food List
Get It NowSpring and summer are some of the easiest times of year for low carb recipes. Between fresh grilled meats, juicy burgers (either bunless or on low carb hamburger buns), and simple salads (like a creamy cucumber salad for a side or a healthy taco salad as a meal), there are 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!
The dressing is what really makes the dish — and just like the original version, this keto potato salad (sometimes called mock potato salad or faux potato salad) is perfect for barbecues, picnics, or family get-togethers.
Why You’ll Love This Cauliflower Potato Salad Recipe
- Creamy, zesty dressing
- Perfectly tender cauliflower
- Classic add-ins like hard boiled eggs, celery, and onions
- 2 simple cooking methods
- Ready in 15 minutes
- Only 6g net carbs per serving
- Naturally keto friendly, low carb, gluten-free, dairy-free, paleo, whole30, and just plain healthy
- All the same flavors of classic potato salad in every bite
This easy cauliflower potato salad tastes so much like the regular version and has been so popular on Wholesome Yum over the years, that I decided to include it in my Wholesome Yum Easy Keto Cookbook. There are only a handful of recipes from this book on my blog, but the whole book has 100 keto recipes total, with 80 of them brand new and exclusive to the book. Every recipe has a photo, macros, and helpful tips included — and they’re all easy like this one, too!

Ingredients & Substitutions
This section explains how to choose the best ingredients for keto potato salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Cauliflower – The cauliflower taste in this dish is actually quite mild, and the texture of this low carb potato salad is very much like a regular one. The key is cooking the cauliflower to the same softness as cooked potatoes would be. To do this, make sure your florets are very small. This will allow them to cook up very soft.
- Mayonnaise – I use homemade mayo, but you can use any kind of mayonnaise that you prefer. You could also use plain Greek yogurt or sour cream, but mayo creates the best flavor.
- Apple Cider Vinegar – Apple cider vinegar adds a tart and zesty flavor to this keto cauliflower potato salad. You can substitute white vinegar or lemon juice if you like.
- Dijon Mustard – I prefer the flavor of Dijon here, but regular yellow mustard would also work.
- Seasoning – To add a delicious flavor to the keto potato salad dressing, you’ll need garlic powder, sea salt, paprika (or substitute smoked paprika), and black pepper.
- Onion – While I selected a yellow onion for this recipe, a white onion, red onion, or sweet onion would work nicely as well. Dice it finely.
- Celery – Finely diced. Other low carb vegetables like celeriac or fennel stalks would make good substitutes.
- Eggs – My favorite method to boil them is these easy peel hard boiled eggs, but you could also make air fryer hard-boiled eggs.
- Chives – Optional for garnish. You could also use fresh dill.
VARIATION: Add 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, and add to your taste.

How To Make Cauliflower Potato Salad
This section shows how to make keto potato salad, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Cook the cauliflower. Either in the microwave or the stove top, cook the cauliflower and drain well. (I cooked it in boiling water in a saucepan.) You could also use a steamer, or even use a roasted cauliflower recipe here if you like the flavor, like I do for roasted cauliflower salad.

TIP: Cook a double batch of cauliflower to use in other recipes.
Mashed cauliflower is another easy low carb dish that’s made from very soft cooked cauliflower like the kind for this recipe.
- 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, stir the cooked cauliflower, diced onion and celery, and hard boiled eggs together with the dressing. If desired, garnish with chives and additional paprika.



TIP: If you have time, refrigerate the cauliflower potato salad for 1 hour.
This is not required, but will let the flavors develop more.
Storage Instructions
- Store: This easy cauliflower potato salad can store in an airtight container in the fridge for up to 5 days. Freezing is not recommended, as mayo-based dressings like this one don’t freeze well.
- Meal prep: Since this keto potato salad stores well, you can easily make it ahead of time. Alternatively, you can cook the cauliflower, chop the other vegetables, or make the dressing ahead.

What To Serve With Keto Potato Salad
Since I first published this recipe, I’ve made it dozens of times for my family, friends, potlucks, picnics, and more. It’s a hit with everyone, 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:
- Grilled Mains – Pair this salad with grilled steak, herby Mediterranean chicken kabobs, or my best juicy burgers (either bunless or on low carb burger buns).
- Steak – Make sirloin steak in the oven, perfect reverse sear steak, or a tender chuck eye steak to serve with this dish.
- Sandwiches – Pair this salad with your favorite keto sandwich. Try crunchy cucumber subs, savory low carb sloppy joes, or a fast bell pepper sandwich.
More Keto Salad Recipes
These keto salads make a great option for weeknight meals, or a crowd!
Recommended Tools
- Mixing Bowls – Serve your salad in this large glass bowl, and use a smaller one to prep the dressing. I love that they nest together for storage.
- Cookware Set – This cookware set is professional grade and has the perfect sized pot to cook your cauliflower for this recipe.
Cauliflower Potato Salad Recipe
Cauliflower Potato Salad (Keto & Healthy)
This easy cauliflower potato salad recipe is keto, gluten-free & just healthy, with all the flavor of the regular kind. Ready in 15 minutes!
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
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Meanwhile, in a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
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In a large bowl, combine the cauliflower, diced onion, sliced celery, and diced egg.
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Pour the dressing over the salad and mix well.
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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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180 Comments
Jennifer
0How many per service? I have over 20 people. Thanks!
Wholesome Yum D
0Hi Jennifer, The original recipe serves 5, you can adjust the serving size at the top of the recipe card.
wrody
0This was awesome. Helps my epilepsy and my dad as well <3
Abbi
0Delicious and filling. I added turkey bacon and yum! Thank you!
Wanda B
0Made the fried tlippia with lemon sauce and also this cauliflower potato salad for evening meal and enjoyed it with my husband who ate it and commented on good it was. He doesn’t like fish very much and is a regular potato salad fan. Thanks for the recipes.
Lisa Ketcherick
0I’m actually shocked how good this is! It tastes just like my actual potato salad!! Will definitely be making this again! My new summertime favorite! Thank you for this wonderful recipe!
Kathleen D.
0This is a great substitute for potato salad. My grandkids couldn’t tell the difference.
Karen
0Fantastic. I’ve been avoiding potato salad which is everyone’s favourite (the carbs, the carbs!). Now I have a new favourite that everyone can share and enjoy at our family gatherings. Love the flavourful dressing and yes I am also a cauliflower fan. Thank you Maya. I will definitely be checking out more of your recipes.
Lisa Widowski
0Thank you for this recipe! It is delicious and very satisfying for anyone looking to reduce their carbs but still enjoy a summer picnic treat! I used yellow mustard instead and added dill pickle relish like my mom used to do. I also had a smaller head of cauliflower so I didn’t need all the mayo mixture. So delicious 😋. Thank you again!
D KIRK
0Great recipe. I made this 4th of july family get together. Lots of compliments. I cooked cauliflower for 5 minutes in microwave.
Ray Q
0Great Recipe, my only modification was that I used Avocado Mayo.
Tammy
0My husband and I love it.
Laurie Laidley
0Just made this for a cookout. Absolutely delicious! I used some hot Hungarian paprika over the top, adds a nice kick.
Dottie Bacon
0Oh my gosh! This is so good! I like it better than regular potato salad! All the great flavor without feeling heavy! I added the eggs to mine, and it’s a complete meal! I had it as a side to a chicken breast recipe, melt in your mouth chicken, and it was a perfect compliment. I’ll be taking this to work as my lunch tomorrow. So delicious, and great flavor! Thanks for another keeper of a recipe! 😉
Nancy
0This reminds me of the “Faux Potato Salad” the Diet Center introduced me to back in the 1990s except that recipe was prepared with raw cauliflower chopped finely. I’m anxious to try this recipe but I’ll try to find a substitute for the eggs and change out the mayo for plant based so it will fit my vegan low carb diet.
Sharon
0This was a surprisingly good substitute for potatoes! We all loved the cauliflower and also made the homemade mayo to add to it. Perfect!
Claire
0I made this for a family gathering as I am eating keto now but the rest of my family still enjoy their carbs. I hardy got any!!! They loved it. We had plenty of grilled steak and some shrimp and the salad was so yummy with it. The only problem is I didn’t make a double batch!
Thank you
Rose
0I’m always looking to use new ingredients in my salads. This cauliflower potato salad was very unique. I made it yesterday for Easter dinner.
Gen
0What a fantastic idea! Just like my favorite potato salad but with way fewer carbs. Loved it!
Addison
0This potato cauliflower salad was such a great addition to our family dinner! Everyone loved the flavor and texture.
Charlene
0Just can’t believe how much this tastes like real potato salad. Made it with your chicken tenders , so good. I’m such a fan of yours, there’s no doubt your recipes are the reason my family has enjoyed a keto lifestyle .
Sherri
0Will this recipe be as delicious if I make it the day before?
Wholesome Yum D
0Hi Sherri, Yes, that would work.
Sigi
0Hi Maya, I just found your website after your new book appeared on a “10 best low carb books” list. Made this yum cauli salad as it was dinner time. I can already tell that I like your style and will be coming here often and hopefully can afford to buy your book soon. –Greetings from Aotearoa New Zealand
Debra Patrick
0I was leaning on the Leary side! But I have to tell you that I was surprised at how good this tasted. When I used to make potato salad I also put Bread and Butter pickles in it! Sure do miss those pickles!
Anonymous
0I didn’t care for this recipe. Probably because when I used to make potato salad I never used mustard or vinegar and paprika was only sprinkled on the top.
Jo
0A friend brought this dish to a recent pot luck gathering. It was delicious, and everyone wanted the recipe. She did add a couple more hard boiled eggs, and I think that added even more goodness. I will definitely make this one. Thanks so much.
Cynthia Needham
0Maya’s recipe was very similar to my Mom’s potato salad recipe. Mom passed in 1994 but I have continued to make her potato salad all these years and always have gotten rave reviews from family and friends. Anyway, I was skeptical about using cauliflower in a potato salad recipe until I saw how similar it was to my go-to recipe. I thought, “why not”? It is amazingly delicious. I still cannot believe how well the cauliflower works in this but, indeed it does. Thank you, Maya, for another winning recipe.
Jennifer Gearhart
0It’s July 4, 2022 and my husband is making ribs and I just wanted potato salad but I knew that as much as I would love it later the sugar in the potatoes would be bad. Well I made this and it was pretty fantastic. I deviated a little with mom’s favorite pickle relish so some carbs but it made this just perfect. Really just so good. From now on every year this is on the table and I have no better compliment than that.
Debi Neal
0Anyone that knows me knows I’m a POTATO FREAK. LOVE THEM!!! Made this today and it is deliciuos!!
I’ll still have my mashed potatoes but this might be my new go to for potato salad!!
Reba
0I subbed scallions for the onion, used half the mayo called for (2/3 cup is a lot!), and used smoked paprika (cause that’s what I had). Otherwise, made this exactly as published. Served with grilled chicken. Excellent!
Danielle
0I love this recipe. The one thing I do different is roast my cauliflower. My husband who can be picky has requested it several times. Thank you for a great low carb side.
Kathi Wilson
0I made this for our Father’s Day gathering. The 27 year old grandson asked if this was my “Faux Tato Salad”. That is the one he put on his plate! Big hit.
Elizabeth
0This turned out amazing!! Super flavorful, keto comfort food at its finest. I did make a few small elevations/modifications. I added roasted garlic and a few sprigs of parsley. Switched the paprika to smoked paprika, mayo to 1 cup homemade mayo, onions to green onions, celery to just celery seed, and doubled the mustard. I cooked the cauliflower at 1 minute high pressure and then instant released in the instant pot, put in an ice bath, and cooled it in the fridge for a few hours as recommended by comments.