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. You could also use leftover steamed cauliflower.
- 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 hard boiled eggs in the air fryer.
- 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 (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!
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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
183 Comments
Lilly Lee
0Freshly made, the sauce was spot on but the cauliflower was a bit waterlogged even though it was not overdone. As leftovers, the cauliflower firmed up and was no longer waterlogged but the sauce became very bland. Maybe the solution is to cook the cauliflower and then let it thoroughly chill in the fridge before adding the sauce. Or just try a different vegetable like rutabagas, turnips or celery root.
Cindy
1I have made this recipe quite a few times since I first found it several years ago. I have found that after blanching the cauliflower putting it in a colander and allowing it to cool and drain for a couple of hours solves the problem of being watery.
Susan
0Wow! This is SO good. I’m low carb but my entire family really enjoyed it! I added 4 pieces of chopped bacon. Delicious! Has anyone ever tried this recipe with raw cauliflower? Thank you so much for this recipe! 😋
Wholesome Yum D
0Hi Susan, I have not tried that but let me know if you do!
Marla Heiler
0My 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! 🙃
Gillian
0Hi! I saved this recipe to my Pinterest last year, and I’ve used it multiple times…I even got my mom to try it (and loved it!) even though she’s not on a keto diet. When I went to make this again I found that the recipe is for a different cauliflower salad. The Russian Oliver/Olivier salad had ham, carrots and peas in it…can you point me in the correct direction of that recipe?? I can’t seem to find it anywhere and I loved it! Thank you!
Wholesome Yum D
0Hi Gillian, That recipe is currently exclusive to the Wholesome Yum app, on iPhone here and Android here.
VaLisa
0This was one of the best salads I’ve had. I added leek onions instead of regular onions and omitted the celery. It was amazingly good ❤️
Nael mom
0My kiddo is on keto diet as treatment for epilepsy; so it’s very hard to find meals to keep him satisfied. After some help from his nutritionist, we got calculated especially for his diet plan. This was a HIT for himself and everyone in the house! Had to make it batches because everyone wanted his special potato salad. So easy to prepare and the taste was very good! Thank you for the amazing content you have put out. Guys this is a must try!
Liz
0Loved this — I also added little pickles to mine, as some other commenter noted they did. Thanks for this clever recipe!
Debbie Henry
0Made this and it was very good, but could use just a little more zing. Next time I think I will add a couple of sliced radishes for color and some fresh dill for extra flavor. An awesome substitute for potato salad tho. Thank you. Yours recipes always deliver!
Beth Rogers
0Excellent! Made it exactly as written. Husband loved it!! Couldn’t believe it was cauliflower! Best substitute for potato salad I’ve found.
Cheryl Stephen
0Made this salad during a heat wave. My husband, I, and my son found this a full filling meal that allowed us not to slave over heat of any type. Will be making this again.
Brenda Eagleston
0How long can this salad be kept in the refrigerator?
Wholesome Yum M
0Hi Brenda, It’s best within the first couple of days, but will keep in the fridge for 5 days.
Deb J
0Remarkably good. Added some chopped dill pickles and a little dill. So impressed and will make regularly during the summer.
Karen M.
0I made this tonight for the first time. My husband and I loved it. It was an excellent side dish with some Santa Maria style tri tip. Next time, I think I may try adding some green peas as well. I may be making it soon, as I’m sure we’ll have few leftovers. Lol. Thank you for sharing.
Cathy Barter
0Could you use frozen cauliflower rice for the recipe?
Wholesome Yum M
0Hi Cathy, I have not personally tested this recipe with frozen cauliflower, but others have tried it had success with it.
Laura Perez
0Your recipes never disappoint. I came to your site looking for a cauliflower ‘potato salad’ recipe, and I have to say, it was delicious! This isn’t my 1st time using cauliflower as a substitute. I make cauli mashed ‘potatoes’ all the time, but I wasn’t sure how caulipot salad would turn out, but again, it was delicious! I did add in about 1/3 cup of plain whole milk yogurt and about 1.5tbsp of regular mustard (this is in addition to the dijon mustard) which gave it that nice cold sour cream flavor with a little tanginess to it. I finished it off with some dried parsley and dill, and boy, was it good.. I finished it in 2 days! Ha! I’ll definitely be making this again! 😀 Thanks for the amazing recipes!
Brenda
0This “potato” salad is amazing! I don’t miss potatoes much since going low carb but I love summer picnics and potato salad is always a part of them for me and my family. This is so creamy and has just the right texture. The left overs made for a great addition to my lunches. For a little switch up I used your ranch dressing recipe for the dressing and that gave it a little extra zing. This is now one of my go to side dish recipes
Cathy Montgomery
0Fantastic! My husband even loves this. Second time making it in a week and added sliced olives and artichoke hearts! Spectacular. Thank you for such a wonderful recipe. Will definitely be back to this site!
Sabrina
0My favorite “potato” salad! I’ve made it for parties – so I have something to eat, and everyone that tries it LOVES it. Even my husband requests this. It helps me get a little extra Apple Cider Vinegar in my diet too.
BRENDA HALL-KENNEDY
05 STARS for sure…
This is awesome and will be making it all summer long…my husband and I love potato salad but on Keto…that’s a no no…I must say…this is BETTER and a million thanks!
charlie bird
02lbs cauliflower 500
2/3cup mayo 1000 cal
plus other stuff @ 6 servings not 5 and I’m over 300 calories how did you get 250 kCal?
Wholesome Yum M
0Hi Charlie, The nutrition listed in the recipe card is correct. The recipe calls for 1 large head of cauliflower, which is approximately 200 calories, not 500. Yes, the mayo does bring the bulk of the calories to the recipe. If you used the same recipe to serve 6 people instead of 5, then the calories would be close to 209 per serving. I hope this helps!
Connor McIntyre
0tasty! i doubled the recipe and served it with grilled turkey sausage. i think i would do less sauce next time. i prefer to taste my veggies
Beverly
0Absolutely love this cauliflower faux potato salad. Have recommended to several people and will be making it again soon.
Cassey
0I love this recipe! I am not a fan of celery so I substitue that for green onion and add bacon bits!
Mary
0Going to try to make this today! How long will this last in the fridge?
Wholesome Yum M
0Hi Mary, It’s best within the first couple of days, but will keep in the fridge for 5 days.
Michelle
0This sounds great. I want to make this but I’m curious if it needs to be refrigerated first like potato salad and if it does how long should I refrigerate it before serving?
Wholesome Yum M
0Hi Michelle, This recipe is ready to be served right away! It keeps well in the fridge and can deepen the flavors, but it’s delicious and ready to serve once you complete the recipe.
Stacy
0Made this as a side dish to go with a chaffle sandwich topped with pastrami, Swiss, & mustard. The mock potato salad was amazing! Thank you for sharing
Annette Helms
0We use Kraft Avocado Oil Mayo and boiled eggwhites. Absolutely delicious!!!!! We think it’s even better the next day. Trust me, you will not miss potato salad at all on your keto journey
Tmarie
0This has become a favorite. I enjoy it more than I ever did potato salad. Family and friends request this from me. Added bacon.
Thanks for this great recipe.
Cindy
0Great substitute for potato salad. My family loved it.
Tee
0I haven’t made it yet. I will be making it tomorrow. I have upcoming Dr appt. I’ve been craving potato salad. I thought no time to mess up now. Been watching carbs for about a month now. Bon Appetit
Shari
0This 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!
Shanna
0The receipt unfortunately doesn’t take like potato salad.
Wholesome Yum M
0Hi Shanna, I’m sorry this recipe didn’t meet your needs. This recipe is similar to traditional potato salad, so feel free to adjust the seasonings to make it taste like your version of potato salad.
Carla Ferong
0My husband turns his nose up at Keto but he and I both loved this potato salad. Its like going to a BBQ and eating another person’s salad. I really liked it and easy to make for sure. I love 99% of all your recipes. Not that a recipe is bad, its the ones I turn my nose up at things I honestly don’t like to eat and will NOT try. lol Carla Ferong
SuzieW
0Do you think I could use frozen cauliflower. Trying to only shop once a week and already shopped this week.
Wholesome Yum M
0Hi Suzie, I have not personally tested this recipe with frozen cauliflower, but others have tried it had success with it.
Laura Perez
0Suzie, I only ever use frozen cauliflower, and just made this recipe with it. Of course I steamed the cauliflower until it was cooked through, put it in a bowl, and threw it in the fridge to cool for about 15-20 minutes. In the meantime, I worked on boiling n peeling my eggs, etc. By the time I was ready to add in all the other ingredients, the cauliflower was cooled. It was delicious!
colleen
0I have made this with celery root and you wouldn’t know you weren’t eating al dente potatoes. Don’t like mushy, but you could cook longer. Maybe 6 carbs per serving for the celery root. Worth it!
Linda
0As I am a house of 1, I’m wondering how frozen so I can make a smaller amount.
Wholesome Yum M
0Hi Linda, I would not freeze this recipe. I think it would be best to half the recipe and enjoy it over a few days while it keeps in the fridge.
Colleen
0How long will it keep in the fridge?
Wholesome Yum M
0Hi Colleen, It’s best within the first couple of days, but will keep in the fridge for 5 days.
Bridget McBride
0Love love LOVE this salad! I’ve been eating it all summer. I use only 1/3 cup mayo and it’s still delish. Even tastes better after it’s been in the fridge for a day. Oh, I don’t like dill, so I delete that, but add a few hamburger pickles. Yum!
Susan E Graham
0Phenomenal recipe. The taste really IS like potato salad. I added chopped dill pickles, boiled eggs, celery and yellow mustard. I like a little tang.
Next time I’m going to chop the cauli smaller and maybe cook it just a bit more…and pat it heavily in a clean kitchen towel and paper towel.
Just loved this recipe.
Ludona H Smith
0Potato salad was at every family event. To have such a perfect version available on KETO!!
Thank you.
Marie
0Fabulous! OK, I have to admit that I was in a hurry when I made this the first time and didn’t have paprika so substituted an equal amount of McCormick Montreal Steak Seasoning for all of the spices (it has paprika in it!). Honestly, I think I was on hostess overload too and had a false memory that it should have 2 slices of bacon in it. Anyway, everyone raved!!! I am not currently on keto, but will never make real potato salad again with a wonderful recipe like this. I’ve made it 4 times since mid June and everyone wants the recipe. Thanks so much for cooking this recipe up!!
Maria
0So simple and so delish! Added a finely diced pickle and skipped the eggs. Old Bay spice instead of paprika. It’s a keeper!
Angela
0Since we are relatively new to keto my hubby and I tried this tonight and loved it! The only difference between my actual potato is I use pickle juice instead of AC vinegar. I will be making this again probably in just a few days and going to add pickles and pickle juice to see how that tastes. Thank you for the great recipes!!
Victoria Unschuld
0This was so incredibly delicious! Since I first made it 2 weeks ago, I have made it 2 more times. I shared some with a friend and we are both obsessed! I am amazed at how good this is. I will be making it at least once a week. Thank you so much for coming up with this. I can’t wait to try more of your recipes. If they are half as good as this one I will be thrilled. Thanks again.
Katie Elizabeth Lorenz
0Should I make earlier in the day and refrigerate to let the flavors soak in or is it serve immediately better?
Wholesome Yum M
0Hi Katie, This recipe is ready to be served right away! It keeps well in the fridge and can deepen the flavors, but it’s delicious and ready to serve once you complete the recipe.
Grace
0I don’t like when a recipe says “tastes like the real thing” and doesn’t. But this low carb “potato salad”? Tastes like the real thing!
Elizabeth
0Absolutely delicious! Didn’t miss potatoes at all with this recipe. Made early in the morning so the flavors would meld. Definitely a keeper! Thank you! Just ordered your Cookbook! Can’t wait!
Michelle
0I’m a born and raised southerner so my family’s potato salad recipe is very fattening. I’m losing weight (not on Keto diet) but really just trying to eat healthier. I’ve been experimenting with new recipes so I ask my husband who has a scale of 1-10 what he rates my new dishes. This is the first dish I was skeptical how it would taste but after reading many comments thought I’d give it a try. I made a few tweaks like using light mayo. I didn’t measure exactly on the onion & celery; we like onion so I used a lot. I like dill pickles in my potato salad and saw another person used so I added. I cooked my cauliflower about 10-12 minutes. I didn’t have chives to finish but those are really more for looks than taste. I cut everything small and after I mixed up and tasted, I did add a little more salt & pepper and a little yellow mustard. I let it sit in refrigerator over night and couldn’t wait to try the next morning. I was shocked how good it taste. I didn’t tell my husband what he was eating and gave him a bit. He thought it was a new potato salad recipe. He was really surprised how good it tasted and that it was cauliflower. He gave it a 8-9 on his scale to 10, I told him I would take it – lol. I don’t sacrifice flavor just because it’s healthier so if we were surprised it has to be good. Great find and a for sure keeper.
Shari Ann
0Well, first of all, you are some kind of genius, or genie or something I’ve been a fan for a long time and made many of your amazing recipes (recently pulled pork and BBQ sauce). I wanted a good side dish for the pork and happened upon this cauliflower “potato” salad. I made it to your exact specifications, and oh my goodness it is so good! I can’t stop eating it! I’m going to have to go put it out in my car lol, because I keep going back to the fridge and getting another spoonful.
So delicious – such perfect seasoning.. just really lets the beauty of the cauliflower and the spices and everything shine through. I always come to your site first when I’m looking for something and I’m never disappointed. I am a huge fan. You are amazing and I love you ❤️❤️❤️
Margie
0I made the cauliflower potatoes salad it was excellent. I did add 2 tbsp. Of Stevie though. I give you 5 stars thanks so much for sharing.
Ray
0The keto potato salad was a big hit in the house. I followed the recipe, only change was I left out the onion. There is a someone in the house that does not like onion. I will definitely will be making it again, but this time with the onion. Thank you so much for the recipe.
Elzer Goulet
0I just love the keto potato salad. Too much mustard for me and I added some pickle relish too. Love it!
Kayla
0I am so grateful for this recipe! I followed almost an identical recipe to my original/yours. I added cheese, 1 pickle, l/f sour cream, dill, 3 eggs, and a little bit of erythritol. Turned out amazing…happy keto-er over here! Thank you!