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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.
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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
Faith
0This turned out amazing!!! I was skeptical, because potatoes are potatoes….nothing else is a potato. I’m Irish. I love my potatoes! Lol. But we made this to go with burger day and I tried to quick-cool in the freezer….it didn’t quite cool in time to normal potato salad cool, and it was still SOOOO SATISFYING!! Thank you for the recipe.
Marisol
0Simply delicious I started keto some weeks back and will be making this often. Highly recommend!
Tam
0Been meaning to make cauliflower potato salad for quite a while but could’ve see how it could be like my childhood favorite. I used 4 extra eggs, homemade avocado mayo . It turned out absolutely fabulous.
Thank you for this recipe.
Dianna
0You said the key was to boil the cauliflower as long as you would boil potatoes… but recipe says boil 5 minutes! We always boil our potatoes for salad at least 15 to 18 minutes?
Wholesome Yum
0Hi Dianna, some commenters have found 5 minutes too firm to their taste. You can definitely boil it longer if you’d like.
Wendy Robinson
0I made this last night and it was really good. I steamed the cauliflower and found the salad to be a bit wet for my liking so next time I will do it in the oven. It’s a keeper.
Dini
0Your site is my absolute go-to, for keto and paleo recipes! I’ve used so many recipes from your site, and they’ve all been huge hits. The cheesecake has been requested several times. I’ve passed your site on to a few people as well! I’m just trying this recipe right now. Can’t wait!
Vicki Groce
0Made this because my husband can no longer eat potatoes. He loves potato salad in the summer. It was amazing!
My only complaint was that the dressing was runny. Any tips for draining the cauliflower better?
Melisa
0This recipe was delicious! I added a few slices of cooked crumbled bacon and cooked the cauliflower on the grill using lump coal and wood chips to get a delicious smokey flavor.
Theresa Mullins
0I made this with frozen cauliflower and adjusted the Mayo using 1/3 cup. Came out great!
Kathy Bee
0SO good!!
Doris Poore
0I made the Cauliflower potato salad on Wednesday for my side with dinner and for dinner yesterday on the 4th with BBQ ribs . It was amazing. I haven’t made potato salad in a very long time and I can’t tell you how much I enjoyed this. It gives me another option besides broccoli or green beans. I couldn’t get over how much it was like the real stuff. I made it just as I would have if I had been using potatoes and it was wonderful. So it will work with any old family recipe. I also made last week pizza crust with cauliflower rice. My husband loved it and he’s not on a low carb plan like me. He said don’t make the real crust again. It was so good! Who knew cauliflower was so versatile!
Christy Haupt
0I just made this for our 4th of July bbq and it is amazing! The cauliflower flavor is not even noticeable with all the other delicious spices around it. I added more finely chopped celery for more crunch and a little stevia to make it sweet/sour and pickle juice instead of the vinegar. Thank you for creating this.
Casey
0Omg this is so amazing!
Lyne M
0This recipe is amazing! I have been craving potato salad for a while now. This certainly hits the spot. Good texture, flavor, and filling too!
Noura
0I made this and added claussen dill pickles and pickle juice, fresh dill, and a small can of sliced olives. Amazing! I took it to a big bbq, and everyone wanted the recipe. I watched people go back for seconds and thirds. This is my new favorite.
Jacky A Galindo
0This recipe was a hit and I did use frozen florets used a paper towel to absorb extra moisture.. then roasted them… great texture.. everyone loved it
Jacky
0Has anyone used frozen cauliflower florets? I’m waiting for them to thaw out then will squeeze out any extra moisture in them..but gonna roast them to give them texture
Maya | Wholesome Yum
0Hi Jacky, Frozen florets should be fine since you cook them for this recipe.
Penelope
0Great looking recipe. I’m going to try it with roasting the cauliflower first, add more flavor perhaps. Keep up the great blog.
Tina
0I just made this, it’s so good I added pickles because I love pickles.
Sara Kaska
0I made this and it was so good but I put some fried bacon in it and it was so good