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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
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?
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
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.
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
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.
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!
Wholesome Yum M
0Hi Suzie, I have not personally tested this recipe with frozen cauliflower, but others have tried it had success with it.
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!!