Cauliflower Potato Salad (Keto & Healthy) - Wholesome Yum (2024)

One of the (many, many) reasons I love spring and summer is they are some of the easiest times of yearfor low carb recipes. Between fresh grilled meats,juicy burgers(either bunless or onlow carb hamburger buns), and simplesalads (like mycreamy cucumber saladfor a side or myhealthy taco saladas 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 recipe, I didn’t expect it to be one of those. To my surprise, it was!

Why You’ll Love My Cauliflower Potato Salad Recipe

• Tastes like potato salad – The creamy, zesty dressing makesthe dish, and it covers up the cauliflower so well. My keto potato salad (sometimes called mock potato salad or faux potato salad) has all the flavor of potato salad, without the carbs.
• Classic texture – It may not be potatoes, but I have a few tips to give your cauliflower potato salad those potato-like vibes. And you’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. I even have 2 cooking methods you can choose from.
• 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!
• Versatile side dish – 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.

Ingredients & Substitutions

This section explains how to choose the best ingredients for keto potato salad, what each one does in my recipe, and substitution options. For measurements, see the recipe card below.

Cauliflower Potato Salad:

• Cauliflower Florets– You’ll need a whole head, or grab a bag of florets. The cauliflower taste in this dish is actually quite mild, because the dressing covers it up.
• Onion– Finely diced onion adds that classic savory bite. Use what you’ve got… yellow, white, sweet, or red onion all work well!
• Celery– Chop it up fine for that extra crunch. If you’re feeling adventurous, swap it out with celeriac or fennel stalks for a twist.
• Eggs –I usually have some of my easy peel hard boiled eggs in my fridge, but you could also boil eggs in the air fryer or even boil eggs in the oven.
• Chives– Optional, but they make a pretty garnish. Fresh dill or parsley would also work.

Creamy Dressing:

• 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. I just prefer the flavor with mayo.
• 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!). But you can substitute white vinegar or lemon juice if needed.
• Dijon Mustard – I prefer the flavor of Dijon here, but regular yellow mustard would also work.
• 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 flavor.

How To Make Cauliflower Potato Salad

This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.

1. Cook the cauliflower. Either in the microwave or the stove top, cook the cauliflower until very tender, and drain well. (I cooked it in boiling water in a saucepan.) You could also steam the cauliflower, make Instant Pot cauliflower, or even use my roasted cauliflower recipe here if you like the flavor, like I do for roasted cauliflower salad.
2. 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.

3. Combine. 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.

Storage Instructions

• Store: This easy cauliflower potato salad can store in an airtight container in the fridge for up to 5 days, so I love making it ahead. 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.

Serving Suggestions

Since I first published this 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 this keto potato salad:

• Burgers – Try it with my classic hamburgers, or make my 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.

If you make this cauliflower potato salad, let me know what you think in the comments below!