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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
Angela
0I would like to know how many cups or ounces of frozen cauliflower for this recipe. Frozen cauliflower is readily available in stores and easy to have on hand. Thank you and hope to make this recipe today without guessing at the amount. Please respond, please.
Maya | Wholesome Yum
0Hi Angela, It’s about 4 cups of cauliflower. You could try frozen if you like, but the texture will be different.
DeAnn
0Okay, I made the Cauliflower Potato Salad, and it took my husband the longest time to figure out that it was cauliflower, not potatoes. He said it was delicious, and I liked it as well. It is surprising how versatile cauliflower is in so many of these recipes.
I look forward to making this salad again.
Maya | Wholesome Yum
0Haha, that’s awesome and so funny, DeAnn! I’m glad you both liked it.
Cynthia
0The cauliflower “potato” salad is amazing! I can’t even tell that I’m not eating “the real thing”. Delicious!
Maya | Wholesome Yum
0I’m happy you liked it, Cynthia! Thank you so much.
Barbara
0This tastes like mom’s potato salad. It is a delicious side that I will be making often. Can’t wait for grilling season. My friends will love it.
Maya | Wholesome Yum
0Awww, I’m so glad to hear that, Barbara! Hope you make this again soon, and that your friends love it just as much as you do.
Sharon Weiawe
0Just made this for our dinner tonight. I have made it three or four times before. We love potato salad and since we have started being very vigilant about things because of my husband’s diabetes that was something I wasn’t making. This recipe allows us to have potato salad without actual potatoes! Highly recommend it!
Maya | Wholesome Yum
0Thank you, Sharon! I’m so happy you like this recipe so much to make it multiple times. You and your husband enjoy!
E
0PERFECT replacement for potatoes!!! I hesitated for very looong time to replace cauliflower with potatoes. I love cauliflower, but you know… if you want potatoe salad you don’t want to taste cauliflower. Anyway, I finally did it, And… I DON’T regret… it’s amazing. I always add hard boiled eggs and chopped onions and black Forrest ham. Thats my traditional xmas dish. Sooo, I’m finally making a healthier version – with cauliflower. 👍👍
Maya | Wholesome Yum
0I’m so glad you liked it! Yes, it works surprisingly well and the dressing really covers up any cauliflower flavor. Happy holidays!
Cathy
0This recipe is good I will make again. Having a hard time finding serving size. Also the number of pop up ads are annoying.
Maya | Wholesome Yum
0Hi Cathy, I’m glad you liked the recipe! The serving size is 1 cup, it’s always on the recipe card in the recipe notes section. 🙂 Ads help support the free recipes on my site, but I do offer Wholesome Yum Plus for an ad-free experience and other perks.
Rena Mullen
0Can you freeze cauliflower salad?
Maya | Wholesome Yum
0Hi Rena, No, I don’t recommend freezing this one because the mayo-based dressing will separate.
Daniel
0I made this for a family get together on Labor Day. Everyone loved it and it tastes like potato salad. My brother-in-law loved it and took a small amount, but didn’t hesitate to add more to his container when prompted to. I will definitely make this again!
Maya | Wholesome Yum
0I’m so happy to hear that, Daniel! Haha, that’s usually how it goes with this one, people aren’t sure and then take more. 🙂 Hope you had a nice Labor Day!
Lonnie
0We make this recipe all the time. Absolutely love it!
Maya | Wholesome Yum
0I’m so glad you like it, Lonnie!
Anna
0I just found you and your recipes today. Made the potato cauliflower salad and it was delicious. I don’t like celery so I added shredded carrots instead. Will definitely make again. Looking forward to trying some of your other recipes. Thank you for sharing 🙂
Maya | Wholesome Yum
0Welcome, Anna! I’m so glad you liked this salad. Shredded carrots sound like a fine substitution if you don’t like celery. Come back soon!
Barb
0Okay, I read the reviews, but I made it anyway thinking it couldn’t taste exactly like potato salad. It did! We loved it. I plan to make it again, especially for family gatherings. Great recipe and I am now following you on YouTube even though I don’t eat Keto, low carb, etc. I just want healthier options and you sold me with one recipe. Also getting your emails.
Maya | Wholesome Yum
0Awww, so glad to hear that, Barb! Thank you so much for following me on YouTube and subscribing to my recipe emails. I make different kinds of healthy recipes now, not only low carb or keto ones. I’m with you these days, I just want to make healthier options!
Terri
0I brought this to a family picnic, and even my relatives, who usually swear by classic potato salad, couldn’t tell the difference. It’s definitely going to be a regular dish at our gatherings!
Candy Smith
0Do you roast cauliflower to make the salad?
Maya | Wholesome Yum
0Hi Candy, The cauliflower is cooked, yes. I have different options for cooking the cauliflower in the post above, roasting is one of them but not the only option.
KRISTINE VITI
0I just made this delicious Cauliflower Potato Saled for a second time! It’s out of this world. I highly suggest trying it. So easy to make and it tastes just like Potato Salad with out the carbs.
Thanks Maya it truly is the BEST!!
Kristine V/Glenview, IL
KRISTINE VITI
0I made this delicious Cauliflower Potato Salad and couldn’t stop eating it! I finished the whole thing!
Loved it so much that I made it again right now. It’s important to let it chill in the fridge for at least one or more.
Try it and you will agree it’s absolutely delicous!
Kathryn
0I made this for a dinner with my daughter and her family since they eat a keto diet. I was not sure about using cauliflower in place of potatoes, but this was a smash hit. She even asked for the recipe. I did leave out the garlic powder because their daughter cannot have it. Next time I make this, which will be soon, I will halve the recipe and add the garlic to one half. Thank you for sharing your recipes.
Mary Simpson
0Made this with roasted cauliflower. Loved the added flavor.
Kathy
0I made this for a dinner party Friday night. It was a huge hit and everyone asked for the recipe!
Kathleen MCCLELLAND
0Absolutely delicious and satisfying. Fresh take on classic that is light yet hearty.