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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
Lisa Widowski
0Thank you for this recipe! It is delicious and very satisfying for anyone looking to reduce their carbs but still enjoy a summer picnic treat! I used yellow mustard instead and added dill pickle relish like my mom used to do. I also had a smaller head of cauliflower so I didn’t need all the mayo mixture. So delicious ?. Thank you again!
D KIRK
0Great recipe. I made this 4th of july family get together. Lots of compliments. I cooked cauliflower for 5 minutes in microwave.
Ray Q
0Great Recipe, my only modification was that I used Avocado Mayo.
Tammy
0My husband and I love it.
Laurie Laidley
0Just made this for a cookout. Absolutely delicious! I used some hot Hungarian paprika over the top, adds a nice kick.
Dottie Bacon
0Oh my gosh! This is so good! I like it better than regular potato salad! All the great flavor without feeling heavy! I added the eggs to mine, and it’s a complete meal! I had it as a side to a chicken breast recipe, melt in your mouth chicken, and it was a perfect compliment. I’ll be taking this to work as my lunch tomorrow. So delicious, and great flavor! Thanks for another keeper of a recipe! 😉
Nancy
0This reminds me of the “Faux Potato Salad” the Diet Center introduced me to back in the 1990s except that recipe was prepared with raw cauliflower chopped finely. I’m anxious to try this recipe but I’ll try to find a substitute for the eggs and change out the mayo for plant based so it will fit my vegan low carb diet.
Sharon
0This was a surprisingly good substitute for potatoes! We all loved the cauliflower and also made the homemade mayo to add to it. Perfect!
Claire
0I made this for a family gathering as I am eating keto now but the rest of my family still enjoy their carbs. I hardy got any!!! They loved it. We had plenty of grilled steak and some shrimp and the salad was so yummy with it. The only problem is I didn’t make a double batch!
Thank you
Rose
0I’m always looking to use new ingredients in my salads. This cauliflower potato salad was very unique. I made it yesterday for Easter dinner.
Gen
0What a fantastic idea! Just like my favorite potato salad but with way fewer carbs. Loved it!
Addison
0This potato cauliflower salad was such a great addition to our family dinner! Everyone loved the flavor and texture.
Charlene
0Just can’t believe how much this tastes like real potato salad. Made it with your chicken tenders , so good. I’m such a fan of yours, there’s no doubt your recipes are the reason my family has enjoyed a keto lifestyle .
Sherri
0Will this recipe be as delicious if I make it the day before?
Wholesome Yum D
0Hi Sherri, Yes, that would work.
Sigi
0Hi Maya, I just found your website after your new book appeared on a “10 best low carb books” list. Made this yum cauli salad as it was dinner time. I can already tell that I like your style and will be coming here often and hopefully can afford to buy your book soon. –Greetings from Aotearoa New Zealand
Debra Patrick
0I was leaning on the Leary side! But I have to tell you that I was surprised at how good this tasted. When I used to make potato salad I also put Bread and Butter pickles in it! Sure do miss those pickles!
Anonymous
0I didn’t care for this recipe. Probably because when I used to make potato salad I never used mustard or vinegar and paprika was only sprinkled on the top.
Jo
0A friend brought this dish to a recent pot luck gathering. It was delicious, and everyone wanted the recipe. She did add a couple more hard boiled eggs, and I think that added even more goodness. I will definitely make this one. Thanks so much.
Cynthia Needham
0Maya’s recipe was very similar to my Mom’s potato salad recipe. Mom passed in 1994 but I have continued to make her potato salad all these years and always have gotten rave reviews from family and friends. Anyway, I was skeptical about using cauliflower in a potato salad recipe until I saw how similar it was to my go-to recipe. I thought, “why not”? It is amazingly delicious. I still cannot believe how well the cauliflower works in this but, indeed it does. Thank you, Maya, for another winning recipe.
Jennifer Gearhart
0It’s July 4, 2022 and my husband is making ribs and I just wanted potato salad but I knew that as much as I would love it later the sugar in the potatoes would be bad. Well I made this and it was pretty fantastic. I deviated a little with mom’s favorite pickle relish so some carbs but it made this just perfect. Really just so good. From now on every year this is on the table and I have no better compliment than that.