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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
Reba
0I subbed scallions for the onion, used half the mayo called for (2/3 cup is a lot!), and used smoked paprika (cause that’s what I had). Otherwise, made this exactly as published. Served with grilled chicken. Excellent!
Danielle
0I love this recipe. The one thing I do different is roast my cauliflower. My husband who can be picky has requested it several times. Thank you for a great low carb side.
Kathi Wilson
0I made this for our Father’s Day gathering. The 27 year old grandson asked if this was my “Faux Tato Salad”. That is the one he put on his plate! Big hit.
Elizabeth
0This turned out amazing!! Super flavorful, keto comfort food at its finest. I did make a few small elevations/modifications. I added roasted garlic and a few sprigs of parsley. Switched the paprika to smoked paprika, mayo to 1 cup homemade mayo, onions to green onions, celery to just celery seed, and doubled the mustard. I cooked the cauliflower at 1 minute high pressure and then instant released in the instant pot, put in an ice bath, and cooled it in the fridge for a few hours as recommended by 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!
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!