If you follow a low-carb or keto lifestyle, you won’t be able to resist this cauliflower potato salad!
Packed with hard-boiled eggs, celery, red onion, and dill, it tastes almost exactly like the real deal. I am obsessed! It’s smothered in a pickle-infused, creamy dressing, which takes it over the top.
Finally, you can have your favorite summer salad with less guilt. Since it uses cauliflower instead of potatoes, you can enjoy all the flavor without the carbs.
It’s totally Keto, Paleo, and Whole30-approved, and it’s also gluten-free! Just about anybody can eat this dish. I promise nobody will miss the spuds!
Ingredients for Cauliflower Potato Salad
This easy cauliflower potato salad recipe mimics the classic with familiar ingredients. But it packs a low-carb punch!
Here’s the rundown of ingredients:
- Cauliflower – The “potato” in this salad. The mild flavor and tender texture are a fantastic substitute for spuds.
- Mayonnaise – This classic is all about the creamy dressing. Full-fat mayo has the best flavor. You can also swap it for Greek yogurt.
- Dijon Mustard – The sharpness of Dijon kicks up the flavor of the dressing. Yellow mustard works in a pinch.
- Pickle Juice – The briny, sour flavor replaces the need for vinegar. It helps cut through the mayo and adds a little zip to the dressing. You can also use apple cider vinegar.
- Seasoning – Season to taste with salt, pepper, and paprika.
- Hard-Boiled Eggs – The source of protein, texture, and flavor. Eggs that are 1-2 weeks old are the easiest to peel.
- Red Onion – Red onion has the best flavor. However, if you don’t want a pungent taste, you can also use yellow or green onions.
- Celery – Chopped celery adds the best crunch.
- Dill Pickles – The briny, salty, and dilly flavor is to die for. They also add a wonderful crunch.
- Fresh Herbs – Dill and parsley add a burst of color.
How to Make Cauliflower Potato Salad
You won’t believe how easy this salad is. Just note it needs some time to chill so the flavors can meld.
Here are the instructions:
1. Cook the cauliflower. Cook the cauliflower florets in a pot of salted boiling water for 5-7 minutes. Drain and cool.
2. Make the dressing. Whisk together the mayonnaise, Dijon mustard, pickle juice, salt, and pepper.
3. Combine. Mix the cauliflower, chopped eggs, red onion, celery, dill pickles, and fresh dill with the dressing.
4. Chill. Cover and refrigerate for 1 hour.
5. Garnish. Garnish with paprika and fresh parsley. Enjoy!
Tips for the Best Salad
Cauliflower potato salad is a game-changer. And these tips make it come out perfect every time!
- Keep your florets even. When prepping the cauliflower, cut it into similar pieces. That way, you get a little bit of everything in each bite.
- Make it creamier. For a creamier salad, mash some of the cauliflower florets before adding them.
- Bump it up with bacon. Prefer your potato salad with bacon? Add it to the mix! Bacon adds a wonderful texture and salty flavor.
- Give it more zing. Do you like your potato salad tangy? Add more apple cider vinegar or lemon juice. The extra acidity will perk it right up!
- Go vegan. Use vegan mayo and leave out the hard-boiled eggs and bacon. Or, swap them out for plant-based substitutes.
- Add extra veggies. For more texture and flavor, add other chopped vegetables. I throw in bell peppers, carrots, or green olives.
How to Make Ahead and Store
This is the perfect make-ahead dish for picnics, potlucks, cookouts, and more. Just be sure to store the dressing and salad separately.
Also, I don’t recommend freezing the leftovers. The mayo dressing doesn’t freeze well and the salad will become mushy when thawing.
To Make Ahead: Prepare the salad and the dressing separately according to the directions. Store them in two separate air-tight containers. Refrigerate up to 2 days in advance.
To Store: Place leftover salad in an air-tight container. Refrigerate for up to 3 days.
What to Serve with Cauliflower Potato Salad
Like regular potato salad, you can serve this with just about anything.
I like to pair it with a sandwich for a picnic or grilled meats for a barbecue. It’s also yummy with fried chicken!
Here are some more ideas for serving cauliflower potato salad:
- Fall of the Bone Ribs
- Easy Crisco Fried Chicken
- Popcorn Shrimp
- City Chicken
- Ina Garten’s Meatloaf
- Air Fryer Meatballs
- Lipton Onion Soup Burger
- Fried Egg Sandwich
Cauliflower Potato Salad
4-6
servings15
minutes10
minutes1
hourThis low-carb cauliflower potato salad is perfect for keto and Whole30 followers! It’s creamy, flavorful, and totally irresistible!
Ingredients
1 large head of cauliflower, cut into small florets
1/2 cup mayonnaise or vegan alternative
2 tablespoons Dijon mustard
2 tablespoons pickle juice or apple cider vinegar
Salt and pepper, to taste
2 hard-boiled eggs, chopped
1/4 cup finely diced red onion
1/4 cup finely diced celery
1/4 cup finely chopped dill pickles
2 tablespoons fresh dill, chopped
Paprika for garnish, optional
Fresh parsley, chopped for garnish, optional
Instructions
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes, or until they’re tender but still slightly crisp. You want them to mimic the texture of cooked potatoes.
- Drain the cauliflower and let it cool. You can also plunge it into ice water to stop the cooking process immediately, then drain.
- Add the mayonnaise, Dijon mustard, pickle juice (or apple cider vinegar), salt, and pepper to a large bowl. Whisk to combine. Taste and adjust the seasonings as necessary.
- Add the cooled cauliflower, chopped eggs, red onion, celery, dill pickles, and fresh dill to the dressing. Gently fold everything together until the cauliflower is well coated with the dressing.
- Cover and refrigerate the salad for at least 1 hour before serving. It tastes best cold and when the flavors have had time to meld together.
- Before serving, give the salad a gentle stir. Garnish with a sprinkle of paprika and fresh parsley if desired. Adjust the seasoning if necessary.
