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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
Leslie
0I love this recipe! I use one steamable bag of precut fresh cauliflower florets, microwaved only 2 1/2 minutes, and half the dressing recipe.
Sometimes I add a bit of curry powder – delicious!
Thank you!!
Leslie
P.S. When will your low carb pancake mix be available again? My name has been on the notification list forever!
Maya | Wholesome Yum
0I’m so happy you love it, Leslie! Curry powder is a great addition. We’ve had some trouble with the pancake mix lately, but if you’re subscribed to notifications, you’ll be the first to know when it returns. In the meantime, you can make my keto pancakes or almond flour pancakes from my site.
Colleen
0I followed instructions to a T and it was horrible. Nobody in my family would eat it. I also made the roasted cauliflower salad and that one was really good.
Maya | Wholesome Yum
0Sorry to hear you didn’t like this, Colleen! Everyone I’ve served this to always has. Can you please describe what you didn’t like, in case there’s an issue I can help with? Since you liked my roasted cauliflower salad, it sounds like it was the dressing here, which is really similar to a classic potato salad. Do you and your family usually like that?
Jill Hiben
0Love the cauliflower salad! My husband is a diabetic, so this is a great alternative to potatoes.
Wholesome Yum D
0Hi Jill, I’m so glad you both enjoyed it! Cauliflower really does make such a great, low carb, alternative to potatoes. Thanks for sharing!
Artie Ann J.
0I am making this tonight. As a Type 2 Diabetic this recipe sounds amazing!
Wholesome Yum D
0Hi Artie, I’m so glad the recipe fits what you’re looking for! I’d love to hear how it turns out for you! 🙂
Linda
0I took this to a ladies lunch at church and they all loved it. This will be a staple in my house.
Wholesome Yum D
0Linda, I love to hear your church ladies loved this recipe! So glad it’s going to be a staple in your house!
Emily
0Thank you for this delicious recipe, Maya! I eliminated potatoes from my diet many years ago but still miss eating them. This recipe satisfies my spud cravings. I omitted onion and added bacon crumbles and chives for personal preference.
Wholesome Yum D
0You’re very welcome, Emily! I’m so glad this recipe helped with those potato cravings. Bacon and chives sound like the perfect additions!
Alicia Quiroz
0My kind of salad. Easy, simple ingredients,fast, DELICIOUS!!!
Thank you!
Alicia
Emily
1I added a can of drained tuna to my leftover cauliflower “potato” salad and it was pretty good too!
Wholesome Yum D
0That sounds like a great idea, Emily! I’m glad it worked well with the tuna. Such a smart way to turn leftovers into a whole new meal!
Wholesome Yum D
0Alicia, I love that! Easy, simple, and delicious is always the best kind of salad. So happy you enjoyed it!
Carrie
0This was yummy even the sneak bite I couldn’t help trying b4 chilling. Happy to have potato salad back in my life.
Wholesome Yum D
0Carrie, that makes me so happy to hear! Love that I brought potato salad back to your table. 🙂
Susan Morris
0I was a little skeptical because I LOVE potato salad. But this is an absolute winner! I’m not sure I will go back to potato salad when I consider the nutritional values.
Wholesome Yum D
0I’m so glad you enjoyed it, Susan! That’s such a big compliment coming from a potato salad lover, I love that this one won you over!
Patricia Moore
0This is a good one and a new way to use cauliflower. Great flavor, easy and quick to prep.
Wholesome Yum D
0I’m glad you liked it, Patricia! It really is such a fun and easy way to change up cauliflower.
Susan Medei
0I have never commented on recipes before but I couldn’t let this one go. I made it as directed and it was absolutely delicious. I am much too seasoned to pretend it is potato salad. But it doesn’t need to be. It is very satisfying for what it is- cauliflower salad. Thank you for a wonderful recipe.
Wholesome Yum D
0Thank you so much for taking the time to comment, Susan! I’m honored this recipe inspired your first one and I love your take on it. So glad you enjoyed it!
Sheri Earle
0Such a great recipe and very close taste to actual potato salad, without all the carbs. I will absolutely make it again and will share it with my non-keto family members.
Wholesome Yum D
0I’m so glad you liked it, Sheri! Love that it’s close to the real thing and even better that you’re sharing it with your family too.
Laura DeHaven
0This tasted so good! I try to eat low carb and my partner loves his potatoes. . . he was impressed and we agreed we want to add this to our regular menu. I added sweet pickle relish because I love that flavor in potato salad, and bell peppers for extra crunch. It was easy and came together quickly, even great last minute. We loved it and will make again!
Wholesome Yum D
0That sounds like such a win, Laura! I love that it worked for both of you and the relish and peppers sound like perfect touches. So glad it’s going on the regular menu!
ChefK
0This new take on “potato” salad is terrific! I used smoked paprika and it added extra flavor. After making it, I will add double the Dijon next time, as I missed the little zing it adds. I even took a photo to share with a relative that is out of town. Happy 4th of July – this will be on the table!
Maya | Wholesome Yum
0I’m glad you think so, thank you! Dijon is great here. Hope you had a great 4th of July!
Jill
0I have been on a low carb diet for several years because of my diabetes. I LOVE this “potato” salad! I make it quite often. Thank you for so many wonderful recipes!
Wholesome Yum D
0It’ so happy to hear that, Jill! I love that this “potato” salad has become a regular for you. Thanks so much for being here and for trying so many recipes!
Diane L Molinaro
0I made this “Not Potato Salad” and it’s INCREDIBLE!!! SO MUCH LIKE the dressing I normally put on my potato salad! The cauliflower tasted just like potatoes in this receipe!! I added some dill pickle relish as well, and it was delicious in it!! My man loved it too!! Really a GREAT Keto receipe!!! Thank you for it!! 🥰
Wholesome Yum D
0I love to hear that, Diane! I’m so glad you both enjoyed it and that it really hit the spot. The dill pickle relish sounds like such a tasty addition. Thanks so much for sharing!
Dave
0I’ve made this salad many times now. It never lasts long enough to have to store leftovers. Everyone loves it, even those not on keto. I’ve been asked for the recipe at family get togethers. It’s amazing. My preferred way to prepare the cauliflower is to roast it. I cut the cauliflower into bite-sized pieces, coat them in olive oil, and roast them in the oven (400 F) for 20 minutes. This dries them out a little and removes a lot of the taste that some people object to when eating cauliflower.
Wholesome Yum D
0Love hearing that, Dave! So glad it’s been such a hit with everyone, even those not on keto. Thanks so much for sharing your roasting method!
Dan
0Amazing salad. Easily made and tastes fantastic. I will say that adding dill pickle relish was the perfect finishing touch. Next time I’ll add crumbled bacon also. Just had some for lunch along with left over Egg Roll in a Bowl. Another favorite.
Wholesome Yum D
0Love hearing that, Dan! The dill pickle relish sounds like such a fun addition. Crumbled bacon next time sounds like it’ll take it over the top. So glad you’re enjoying Egg Roll in a Bowl as well!
dkcrofoot
0I’ve made ur cauliflower recipe before & forgot how delicious it is! I have cauliflower in the fridge & I’ll go make for tonight! Many thanks 🙏
Wholesome Yum D
0So glad you’re making it again! Love when a favorite recipe makes a comeback. Enjoy!
Erin
0This is a great substitute for potato salad! I made it for a work potluck a couple of months ago and it was completely eaten by the end of the lunch break. It was so popular (amongst my non-keto coworkers) that I made it again for the end of the school year barbecue. Thanks for a great recipe!
Wholesome Yum D
0That’s awesome to hear, Erin! I love that even your non-keto coworkers enjoyed it, that’s always the best kind of win. Thanks so much for sharing!