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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
Elizabeth
0This is soooooo good! And it is not time consuming to make!!
Melanie Kutnick
0This was delicious! I love potato salad but have been avoiding it for years. This is such a great substitution!
Dave H
0I’ve made this twice and each time it comes out perfectly. I do roast the cauliflower (cut into bite-sized pieces) on a cookie sheet in the oven at 400(F) for about 15 to 20 minutes after first coating it with olive oil and salt/pepper. My non-keto family members LOVE it and say it’s just like “real” potato salad.
vivian velez
0This recipe was so easy to make. It was delicious, we loved it.
Jenn Z
0I made this last week and was so impressed! I love cauliflower but don’t like potatoes. I love eggs. My hubby loves potato salad so I tried this recipe on him and he loved it! I love trying the air fryer to cook my eggs as well. They turned out exactly how I hopped. The instructions are accurate. I added some garlic that was pickled in with the jar of pickles I had finished up. That really added a boost of flavor to the mix. Marinated over night really also enhance flavor.
Joan
0I was shocked at how amazing this was!!!! WOW, I’ll be making this again for sure. It’s even better the next day. Thank you so much for always coming up with new ideas.
Mawmaw Jeannette
0I enjoyed making your recipe & took it to a family potluck cookout, where everyone said they liked it & were surprised that cauliflower could taste so potato-salad-like! I only made a couple of adjustments, swapping in green onions & adding thinly sliced radishes at the end. The dressing was a little watery by the time it reached our destination, but I’ll definitely try it again. Thank you!
Donna
0I love all of your recipes and have made many of them. I love this one for cauliflower and your baked with Parmesan cheese.
Kathy H.
0Really delicious substitute for the traditional potato salad at a 4th of July party!! I’ll definitely use this again and again.
CHARLES BONELLA
0Couldn’t believe there are no potatoes in this potato salad!
Sol
0This salad is delicious! It tastes just like regular potato salad but is healthier and low-carb. It’s quick to make and great for BBQs and picnics. I loved it! I paired it with our grilled pork ribs. Adding this to my rotation.
Share
0This was excellent, thank you so much for sharing the recipe! We will definitely be throwing this into the rotation throughout the summer!
Joan
0WOW… this was so good!!! I’ll definitely be making it again. I microwaved the cauliflower using a container with a steamer insert. I used the stems too, just sliced them thin. The family enjoyed as well. I can’t wait to share this with friends. Thanks so much.
LaDonna Johnson
0I enjoyed this recipe so much. I added cooked bacon. My husband liked it too. This will not be the last time I make it.
R Shenoy
0Excellent!
Jennifer
0How many per service? I have over 20 people. Thanks!
Wholesome Yum D
0Hi Jennifer, The original recipe serves 5, you can adjust the serving size at the top of the recipe card.
wrody
0This was awesome. Helps my epilepsy and my dad as well <3
Abbi
0Delicious and filling. I added turkey bacon and yum! Thank you!
Lisa Ketcherick
0I’m actually shocked how good this is! It tastes just like my actual potato salad!! Will definitely be making this again! My new summertime favorite! Thank you for this wonderful recipe!
Kathleen D.
0This is a great substitute for potato salad. My grandkids couldn’t tell the difference.
Karen
0Fantastic. I’ve been avoiding potato salad which is everyone’s favourite (the carbs, the carbs!). Now I have a new favourite that everyone can share and enjoy at our family gatherings. Love the flavourful dressing and yes I am also a cauliflower fan. Thank you Maya. I will definitely be checking out more of your recipes.