Easy and creamy Cauliflower Potato Salad is the perfect low-carb alternative to the summer favorite side dish with ALL the traditional flavors. Roasted cauliflower is tossed in a simple sauce of mayonnaise, mustard, and relish along with onions, celery, and hard-boiled eggs. Serve up this keto side at picnics and potlucks all summer long.
Low-Carb Cauliflower Potato Salad Recipe
I’ll admit- I was iffy on this idea.
“Would cauliflower ACTUALLY be able to replace the famous spud in a classic potato salad?!”
Surely people would notice that this Cauliflower Potato Salad was different from its regular cousin.
And they did know it wasn’t the real thing. But their reaction wasn’t at all what I expected.
They were in complete aw! Of how incredible this fresh cauliflower “potato” salad tasted while still being full of fiber, protein, and lower in calories and carbs.
When the summer months roll around, summer block parties, potlucks, and picnics fill the schedule. And of course, July 4th and all its snacking favorites… this Southern Potato Salad USED to be my go-to.
BUT, sometimes I want something a little lighter, lower in carbs, and with more nutrition than your typical starchy spud.
This healthier version has so many benefits. It’s low-carb and keto-friendly…full of fiber and protein…it can easily be prepped ahead to have ready…
And, surprisingly, you won’t even be able to tell there are no potatoes in it anywhere! It still has the same incredible flavor as your traditional recipe, just fewer carbs.
Ingredients
To make this keto cauliflower potato salad recipe you need:
- Cauliflower. One large head of cauliflower will weigh about 2 to 2½ pounds. Look for one without any dark or soft spots. (Or learn how long to boil potatoes if you prefer the starchier recipe!)
- Eggs. Instant Pot Hard Boiled Eggs are so quick and easy to make at home. Or, check out How to Boil Eggs for the perfect taste and texture.
- Oil. Both olive oil and avocado oil work for roasting the cauliflower.
- Mayonnaise. Choose a type you enjoy the flavor of. Duke’s has the most authentic Southern flavor, but Hellman’s works, as well. You can always taste-test the mayo, first. Note that Miracle Whip will drastically change the flavor.
- Mustard. Regular yellow mustard is what most recipes use, but you can change it up with some Dijon. Spicy mustard is not recommended.
- Relish. For the best flavor, go for dill relish. While sweet can be used, it will make your salad taste quite different. If you don’t have relish on hand, simply chop up some dill pickles (like these Refrigerator Dill Pickles). Avoid adding extra pickle juice as that will make the sauce runny.
- Veggies. You’ll want both diced onion and celery to add texture and taste. White onion is best, but a yellow or red onion will do the trick, too.
How to Make Cauliflower Potato Salad
The basic steps for making this keto potato salad are simple to follow:
Cut the Veggies
First, preheat the oven to 425℉.
You need to cut the cauliflower head into florets. This is easier than it seems.
First, rinse the cauliflower under cold water. Remove the stem and leaves with a sharp knife, then cut the rest into ½-inch bite-sized pieces.
Then, add the cut cauliflower florets to a large mixing bowl along with the oil, ½ teaspoon of salt, and ½ teaspoon of black pepper. Toss to combine.
Dice the onion and celery, as well.
Check out how to peel hard boiled eggs, as well.
Roast the Cauliflower
Roast the cauliflower in the oven on a large baking sheet lined with parchment paper for 20 minutes.
Be sure to bake them in a single layer. Flip the cauliflower halfway through.
Make the Sauce
While the cauliflower is roasting in the oven, you can whip up the dressing.
To save dishes, use the same bowl you tossed the cauliflower and oil in. But wipe it out first.
Whisk together the mayonnaise, mustard, relish, ½ teaspoon of remaining salt, and ¼ teaspoon of remaining pepper.
Mix It All Together
After the cauliflower is roasted AND COOLED to room temperature, you can combine everything.
Add the cooled cauliflower to the bowl with the creamy dressing along with the onion, celery, and hard-boiled eggs. Use a large spoon or spatula to ensure everything is mixed well.
Serve this dish immediately or place it in the fridge until you’re ready to enjoy. Take it up a notch with a sprinkle of fresh dill.
Meal Prep and Storage
- How to prep ahead of time: You can make this entire dish the day before; it tastes even better after chilling. Or, you can simply roast the cauliflower a day early.
- How to store: Keep leftover cauliflower salad in an airtight container in the fridge for up to 4 to 5 days.
- How to freeze: It is not recommended to freeze as the texture will be different upon thawing.
Is potato salad low-carb?
Traditional potato salad is NOT considered a low-carb dish. However, this twist on the summer favorite replaces the carb-heavy potatoes with a low-carb cauliflower.
Can you make a potato salad using cauliflower?
You can definitely make a potato salad with cauliflower instead of potatoes! Just be sure to roast the cauliflower before mixing everything together.
Can you freeze cauliflower potato salad?
It is not recommended that you freeze cauliflower potato salad. The texture will be drastically different upon thawing.
How long does cauliflower potato salad last in the fridge?
Cauliflower potato salad should last up to 4 to 5 days in the fridge. Do not leave this dish at room temperature for long, just like other mayo-based dishes.
Expert Tips and Tricks
- Same size. Be sure to chop the cauliflower, onions, celery, and eggs into evenly-sized pieces.
- Be picky. Choose a mayonnaise you like the flavor of!
- Dill is best. Sweet relish can be used, but dill gives the most taste.
- Don’t over-mash. The salad will get mushy if you work the ingredients too much.
- Give it a rest. This cauliflower potato salad is even better the next day.
Other Cauliflower Recipes
Cauliflower is one of the best ways to make your favorite dishes low-carb or create a delicious side dish.
Keep things simple with this Whole Roasted Cauliflower or Air Fryer Cauliflower.
Cauliflower Au Gratin and Roasted Garlic Mashed Cauliflower make any meal better.
Or, let Buffalo Cauliflower Bites or Roasted Cauliflower Tacos be the star of the show.
More Low-Carb Salad Recipes
Hot months call for light and crisp dishes. Give these summer salads a try next.
Cucumber Avocado Crab Salad, Cucumber Dill Salad, and Green Bean Salad are perfect for summer.
Or, try Broccoli Bacon Salad or Watermelon Feta Salad.
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Cauliflower Potato Salad Recipe
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Ingredients
- 1 large head cauliflower about 2 to 2 ½ lbs.
- 1 ½ Tbsp. oil olive or avocado
- 1 ¼ tsp. salt divided, to taste
- ½ tsp. black pepper to taste
- ⅓ cup mayonnaise
- 1 Tbsp. mustard yellow
- ¼ cup dill pickle relish
- ¼ cup white onion finely diced
- ¼ cup celery finely diced
- 2 hard-boiled eggs chopped
Instructions
- Preheat the oven to 425 degrees.
- Remove the stem and leaves from the head of cauliflower and cut into ½-inch bite-sized pieces. You should end up with roughly 1 ½ to 1 ¾ lbs. of cauliflower florets.
- Add these to a large bowl and drizzle with the oil and sprinkle with ¾ teaspoon of salt and ¼ teaspoon of black pepper. Toss until the cauliflower is well coated.
- Spread the cauliflower out onto a parchment paper lined baking sheet in a single layer. Bake in the preheated oven for 20 minutes, flipping halfway through.
- While the cauliflower is baking, wipe out the large bowl if any pieces of cauliflower remain. Then add the mayonnaise, mustard, relish, ½ teaspoon of remaining salt, and ¼ teaspoon of remaining pepper. Whisk together until well combined.
- When the cauliflower is roasted, let it cool to room temperature. Once cooled, add it to the large bowl with the mayonnaise dressing along with the diced onion, celery, and hard-boiled eggs. Mix everything together until just combined. Serve immediately with a sprinkle of chopped fresh dill or place in the refrigerator for a couple of hours to serve chilled.
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Notes
Meal Prep and Storage
- How to prep ahead of time: You can make this entire dish the day before, it tastes even better after chilling. Or, you can simply roast the cauliflower a day early.
- How to store: Keep leftover cauliflower salad in an airtight container in the fridge for up to 4 to 5 days.
- How to freeze: It is not recommended to freeze as the texture will be different upon thawing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
