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My Cauliflower Potato Salad Tastes Like The Creamy Regular Kind
One of the (many, many) reasons I love spring and summer is they 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 my creamy cucumber salad for a side or my healthy taco salad as 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, I didn’t expect it to be one of those. To my surprise, it was! Here’s why:
- Tastes like potato salad – The creamy, zesty dressing makes the dish, and it covers up the cauliflower so well. Everyone I’ve shared this with barely notices it’s not potatoes!
- Classic texture – It may not be potatoes, but I have a few tips to give this cauliflower potato salad recipe those potato-like vibes. And I’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.
- 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!
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. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my easy cauliflower potato salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Cauliflower – You’ll need a whole head, or grab a bag of cauliflower florets. The cauliflower taste in this dish is actually quite mild, because the dressing covers it up.
- Crunchy Veggies – Finely diced onion and celery add crunch and a little bite. Feel free to use any color onion (yellow, white, sweet, or red onion all work well), or if you’re feeling adventurous, swap out the celery with celeriac or fennel stalks.
- Eggs – I usually have some hard boiled eggs in my fridge, but you can also boil eggs in the air fryer or even boil eggs in the oven.
- 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.
- 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!). You can substitute white vinegar or lemon juice if that’s what you’ve got.
- Dijon Mustard – I prefer the flavor of Dijon here, but regular yellow mustard works.
- 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 taste.
- Fresh Chives – Optional for garnish. Fresh dill or parsley are good, too.
Free Printable: Low Carb & Keto Food List
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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. You can use the microwave, steam the cauliflower, boil it on the stove, 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.
- Mix together. 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.
- 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.
- Can you add actual potatoes? Yes, you can make this a cauliflower and potato salad. Feel free to use half cooked potatoes and half cooked cauliflower. You just need about 4-5 cups total.
- 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 and add to your taste.
Cauliflower Potato Salad (Easy Recipe)
By
My easy cauliflower potato salad tastes like regular potato salad, but it's low carb, gluten-free, and better for you. Make it in 15 minutes!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best texture and flavor in your cauliflower potato salad, plus a couple of my favorite variations to change it up.
- Store: Keep the salad in an airtight container in the fridge for up to 5 days. 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. Sometimes I make a double batch of the cooked cauliflower, and use the second half to make mashed cauliflower (which needs the same kind of very soft, cooked cauliflower).
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Cauliflower Potato Salad
Serving Ideas
Since I first published this cauliflower potato salad 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 it:
- Burgers – Try it with my classic hamburgers, crispy smash burgers, or 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.
302 Comments
Wanda B
2Made 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.
Shari
2This is so delicious I just want to eat the whole recipe! The way you’ve sorted out the spices and the vinegar, mustard and mayonnaise is just perfect.
Personally I don’t eat carbs so I use it with cauliflower, but I’ve used your exact seasonings for regular potato salad and everyone said it was the best they’ve ever had.
I’ve made this recipe probably a dozen times, and most recently I used raw cauliflower “pearls”.
It was perfect – although I did reduce the boiling time from 5 minutes to 3 minutes
I don’t know… I think you just have a real gift ♥️
Anyway this is utterly delicious, thank you so much!
Gail
0I Love every recipe I’ve tried from your recipes and I’ll be trying more in the future.thank you for making my journey to live healthier and losing the weight I need too lose easier, I’ve lost 41 lbs as of now ,and have 20 or 30 lbs to go. Again thank you.
Shay
1Omg this was sooooooo delicious 😋 😍 thanks for sharing this 😋 my family went crazy.
Wholesome Yum D
0Sounds like this was a big hit, Shay. Happy to hear your family loved it so much.
Sharon
1My hubby is diabetic so I veer away from potatoes. This salad is a great substitute. Once in a while I do sub in potatoes for about a third of the cauliflower – just mostly when I am serving it to friends who do not always understand the potato thing. It is always very well received!
Wholesome Yum D
0I’m so glad this salad works so well for you and your husband, Sharon! Love the idea of mixing in a few potatoes for guests, such a smart way to make it work for everyone.
Lori M.
1I make this all the time, but after the first time following your recipe exactly I had to make the following adaptations due to the batch size (since it is usually only me and I don’t like to eat the same things day after day) and for convenience. I use 2-3 bags of frozen cauliflower florets for a full batch and 1-2 for a half batch each cooked in the microwave and squoze very dry. Also when I make keto mayo these days, I just make a Miracle Whip dupe so I do not need the other spices excepting paprika to dress the top. For more protein I use 4 hard boiled eggs, 3 chopped within the body of the salad and 1 sliced to dress the top. This is just the right side for any cookout or summer!!
bluejeansgirl55
0Hi Lori, I’m looking for a good Miracle Whip dupe recipe….would you be willing to share yours? Does it really taste like Miracle Whip??
Dyan
1This recipe was really good. I like cauliflower, but it really did taste like potato salad. Will make again.
Debi Neal
1Anyone 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!!
Marla Heiler
1My niece brought this to our Easter dinner and I love it! Thanks for sharing. I love potato salad & couldn’t believe how much this tastes like potato salad! ?
Kim
0Had to leave out the onion due to heartburn, but still great!
Wholesome Yum D
0Glad you were able to leave out the onion and still enjoy it, Kim! I love that you gave my recipe a try!
Alice
0I made this recipe exactly as instructed and it came out so delicious that it is now my go to “potato salad”. I’m throwing out all my other cauliflower “potato” salad recipes! I would not change a thing. I made half the recipe as I didn’t need 5 servings for myself. Thank you Maya!
Wholesome Yum D
0Throwing out the other recipes is quite the compliment, Alice! I love that you didn’t feel like you needed to change a thing, and making a half batch sounds perfect when you’re cooking for yourself. I’m honored this is your new go-to “potato salad”!
Adriana Gutierrez
0This was excellent! Will be going on my regular rotation for sure!
Wholesome Yum D
0I love to hear that, Adriana! I’m thrilled it earned a place in your regular rotation.
Lynne
0This turned out great and was so delicious! Planning to make again for a party.
Wholesome Yum D
0I’m glad it turned out so well, Lynne! I love hearing it’ll be making another appearance for a party. Hope it’s a big hit with everyone!
Benton
0Made this for our July 4th dinner. Followed Maya’s procedure for this first attempt. With all the mayo you’d think it’d be ‘creamy style’ but with the ACVinegar it retains some of the German-style potato salad vibe. It was really good.
Next time I’ll swap green onions for the diced yellow, wife’s pref, and add sliced radishes. Maybe add some bacon bits?
In any case, I’ll make this again. It was really easy getting the cauliflower done right and the rest was duck soup.
Wholesome Yum D
0I’m so glad you enjoyed it, Benton! Your ideas for green onions, radishes, and bacon all sound delicious. Happy to hear you’re planning on making it again.
Kelly
0I made this for the side on 4th of July. Amazing recipe! I added celery salt because I was out of celery, but I will be making this over and over again. Thanks so much!
Wholesome Yum D
0I’m so glad it was a hit for your 4th of July meal, Kelly! Celery salt is a great substitute when you’re out of celery. I love that you’re already planning on making this again and again.
Colleen
0Fantastic and light. The chive garnish is a must. Crushed bacon sprinkled on top would be great, too.
Wholesome Yum D
0I’m so glad you enjoyed it, Colleen!. The chives really do add the perfect finishing touch, and I love your idea of sprinkling some crispy bacon on top next time.
Nikki
0I was very hesitant on making this with the idea of cauliflower. But I absolutely loved it! I added some dill pickles, fresh parsley, cut mayo in half and subbed nonfat Greek yogurt for some protein and less fat and doubled the celery because the crunch is so good! Dressing was a perfect balance. This was a winner. I’ll be putting this recipe on repeat. And now that I’ve gotten over the fear of cauliflower I will be trying it with my Grilled Corn and Poblano Potato Salad! Well done, Maya! 🙌🏻
Wholesome Yum D
1I love hearing this, Nikki! I’m so glad the dressing was a winner for you, and I hope you enjoy experimenting with cauliflower in even more recipes.
Susan
0I added a heaping tablespoon of chopped dill pickles, plus a splash of pickle juice because that’s the way we like our potato salad here in Texas. I also added a small amount maybe a quarter teaspoon? Of sweetener to give it that miracle whip flavor I liked it better without the sweetener, but the family likes miracle whip
Wholesome Yum D
0The dill pickles and pickle juice sound perfect for that Texas style potato salad flavor, Susan. Thanks for sharing how you made it fit your taste.
bluejeansgirl55
0I’ve never made potato salad in my life so I’m very inexperienced in that as well as how this recipe would meet my expectations. I thought one would use more than two boiled eggs in a large bowl of potato salad….is it less in this recipe as it’s right for the amount of cauliflower or is it less because that’s your taste. It seems like I saw a potato salad recipe where they cooked the eggs and potatoes together and there was 8 boiled eggs in it! That’s a long way from 2? Thanks for answering with your thoughts. : )
Maya | Wholesome Yum
0This recipe makes about 5 cups, so I wouldn’t call it a large bowl, and the eggs are an add-in, not the main ingredient. There may be other recipes that do it differently. Feel free to add more eggs if you like, but then you might need more dressing.
Glorya
0I’ve made this recipe 3 times this month! My type 2 diabetic husband enjoys it as well. I’ve made it with the cooked cauliflower but we prefer using fresh cauliflower. Better nutrition. Thank you for sharing your talent for healthy food recipes.
Wholesome Yum D
0Sounds like this one has become a favorite in your house, Glorya. Thanks for taking the time to share your experience and for the kind words.
Laurie Lou K
0I made this for my cards group and they loved it! It’s great when a low carb recipe gets such high approval of a large group!
Wholesome Yum D
0That’s always the best kind of feedback, Laurie. Love hearing that your group enjoyed it.