Ready in only 15 minutes, this easy cauliflower potato salad recipe is a fresh and creamy side dish recipe perfect for spring or summer. Made from easy-to-find ingredients, this salad has all those delicious flavors of a regular potato salad without any potatoes.
It’s essentially a faux potato salad. By replacing potatoes with cauliflower, you can enjoy all the beloved textures and flavors while keeping the carbs to a minimum. The tangy dressing alone is worth making on repeat occasions!
- What Is a Cauliflower Potato Salad?
- Why Are You Going To Love This Cauliflower Potato Salad
- Ingredients For Cauliflower Potato Salad
- How To Make Cauliflower Potato Salad
- Tips For Making The Best Cauliflower Potato Salad
- Recipe Variations
- Storing Ideas
- Serving Ideas For Cauliflower Potato Salad
- Frequently Asked Questions
- More Cauliflower Recipes
- Cauliflower Potato Salad
So make this cauliflower salad if you want a refreshing, delicious side dish that goes well with almost anything. Hearty and flavorful, this salad recipe is gluten-free, low-carb, and keto-friendly, making it a crowd-pleaser for all dietary preferences.
I love cauliflower since it’s an excellent substitute in many regular recipes that call for pasta, rice, or potatoes. The possibilities with cauliflower are truly endless, and I love making creamy mac and cheese, delicious cauliflower steaks, or this crispy roasted cauliflower.
Just think about some tender cauliflower bites covered in a creamy, delicious dressing that tastes like the regular version of potato salad but with fewer carbs. Sound great, right?
What Is a Cauliflower Potato Salad?
Cauliflower potato salad is often called keto potato salad, mock potato salad, or faux potato salad because cauliflower is used as a substitute for potatoes.
Easy cauliflower potato salad is typically made with steamed or boiled cauliflower that’s perfectly tender, combined with a tangy mayonnaise dressing. Optional additions can include hard-boiled eggs, pickles, bacon, or fresh herbs for added flavor and variety.
The result is a creamy and flavorful keto cauliflower potato salad that closely resembles the taste and appearance of traditional potato salad but lower in carbs.
Why Are You Going To Love This Cauliflower Potato Salad
- Super easy to make in only 15 minutes.
- You can make it ahead of time.
- It’s a versatile recipe.
- It pairs great with many main dishes.
- Made from easy-to-find ingredients.
- It’s a customizable recipe. Feel free to add your favorite seasonings to the dressing.
- Has only 5g net carbs per serving.
- It’s a keto-friendly, low-carb, and gluten-free version of regular potato salad that tastes just as delicious.
Ingredients For Cauliflower Potato Salad
A great thing about this keto potato salad recipe is that you will need only a few common ingredients, and it tastes super similar to the regular version. Here is a list of everything you will need:
- Cauliflower – You’ll need a medium-sized cauliflower head chopped into bite-sized florets. Cauliflower it’s the star ingredient in this recipe, used as a substitute for traditional potatoes. The secret lies in cooking the cauliflower until it reaches the same softness as cooked potatoes. To achieve this, be sure to chop your cauliflower into small florets. This ensures they cook up tender and soft, just like potatoes would.
- Onion – one medium onion finely chopped.
- Celery – adds a nice crunch and freshness to the dish.
- Eggs – you will need hard-boiled eggs to add a creamy texture to the salad and a protein boost.
- Mayonnaise – you can use homemade mayonnaise or buy it from the store.
- Vinegar – feel free to use your favorite type of vinegar. For this recipe, I used apple cider vinegar to add that specific tangy flavor.
- Mustard – I used Dijon mustard, but any other type will also work.
- Paprika – you can use smoked paprika for an intense, delicious flavor.
- Salt&Pepper – to taste.
How To Make Cauliflower Potato Salad
This is one of my favorite salad recipes since it’s super easy to make and tastes just like our classic Southern potato salad recipe favorite. Here is everything you need to do:
Preparing The Cauliflower
Rinse the cauliflower head under cold water to remove any dirt or debris, then remove the leaves and the cure.
Break or cut the cauliflower into small florets. The size should be similar to bite-sized potato chunks. If some florets are larger, you can cut them into smaller pieces to ensure even cooking.
You can steam the florets in a steamer basket over boiling water for about 5-7 minutes until they are tender but not mushy. Alternatively, you can boil the florets in salted water for approximately 5-7 minutes until they reach the desired softness. Be sure not to overcook the cauliflower, as it can become mushy.
Transfer the cooked cauliflower to a colander and rinse it under cold water to stop the cooking process.
You can also cook the cauliflower in a large bowl in the microwave with 2 tbsp of water for 10 minutes on high until tender.
Making The Keto Potato Salad Dressing
Creating a keto-friendly dressing for cauliflower potato salad is super simple.
Just add the mayonnaise, vinegar, mustard, garlic powder, paprika, salt, and pepper to a large bowl and whisk until well combined.
Assembling the Salad
Wash and chop the onion and celery, then slice the hard boiled eggs into small pieces.
Pour the dressing over the salad and gently toss everything together until all the ingredients are well coated.
Garnish with fresh chopped chives, dill, or paprika.
Enjoy immediately or refrigerate for at least 30 minutes to allow the flavors to develop.
Tips For Making The Best Cauliflower Potato Salad
- Cut the cauliflower into even pieces. To ensure that the cauliflower cook evenly, it’s important to cut them into similar-sized pieces.
- Be careful not to overcook the cauliflower, as it can become mushy.
- Refrigerate this cauliflower potato salad for 30 minutes to let all the flavors develop.
Recipe Variations
- Add crumbled bacon to the salad for a crunchy texture and smoky flavor.
- Feel free to replace the chopped chives with fresh dill.
- You can also add some avocado chunks for extra creaminess.
Storing Ideas
- Fridge: You can store any leftovers from this cauliflower potato salad in the fridge in an airtight container for up to 3 days.
I don’t recommend freezing cauliflower potato salad, as freezing can cause the mayo dressing to break, resulting in a watery or separated texture once thawed. It’s better to enjoy the salad fresh for the best taste and consistency!
Serving Ideas For Cauliflower Potato Salad
This cauliflower potato salad is a versatile dish that can be served in various ways. Here are some interesting ideas for serving this keto potato salad:
- Picnic or BBQ side: It’s a delicious side dish for grilled steaks, grilled shrimp skewers, and chicken recipes.
- It’s perfect for a light lunch or dinner. You can add some grilled chicken, shrimp, or tofu to increase the protein content.
- Make a delicious wrap or sandwich filling using your favorite keto bread.
Frequently Asked Questions
Is This Cauliflower Potato Salad Healthy?
Yes, cauliflower potato salad is a healthy alternative to the classic potato salad as it’s made with ingredients rich in fiber, vitamins, and minerals. A serving has less than 200 calories.
Can I Make This Salad With Frozen Cauliflower?
Sure, frozen cauliflower that has already been blanched makes this salad easier to prepare. Just thaw the cauliflower florets and mix them with the rest of the ingredients.
More Cauliflower Recipes
- Air Fryer Cauliflower
- Easy Cauliflower Hummus
- Super Creamy Cauliflower Soup
- The Best Loaded Cauliflower Bake with Cheddar and Bacon
- Garlic Butter Whole Roasted Cauliflower Recipe
- One-Pot Zuppa Toscana
Cauliflower Potato Salad
Description
Ingredients
- 1 head Cauliflower chopped into ½ inch pieces
- 1/3 cup Onion finely chopped
- 1/3 cup celery finely chopped
- 2 large hard-boiled eggs diced
- 1/2 cup Mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp Garlic powder
- 1/2 tsp Paprika
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
Instructions
- Fill a large pot with water and bring it to a simmer. Then add the cauliflower florets and cook for 5 minutes until fork tender.
- Mix the mayonnaise, vinegar, mustard, garlic powder, paprika, salt, and pepper.
- Wash and chop the rest of the ingredients.
- Add them over the dressing and cauliflower and stir until well combined.
- Garnish with fresh chopped chives and paprika.
Video
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
