If you’re looking for a lighter twist on a classic, this Cauliflower Potato Salad is a must-try. It delivers all the creamy, tangy flavor of traditional potato salad, but swaps in tender cauliflower for a lower-carb, veggie-forward option.
The cauliflower soaks up the rich, creamy dressing beautifully, creating a satisfying texture that feels just as indulgent as the original. Tossed with classic mix-ins, it’s a fresh take on a familiar favorite. Perfect for BBQs, picnics, or meal prep, this cauliflower potato salad is an easy, flavorful side dish that everyone can enjoy—whether they’re eating low-carb or not.
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I have news for you: just because you eat low-carb doesn’t mean you have to deprive yourself of the creamy and tangy goodness that is potato salad! My Cauliflower Potato Salad puts a keto-friendly twist on this summer favorite without skipping any of the wonderful flavors or textures you love.
To make this easy potato cauliflower salad, steamed cauliflower florets are combined with crunchy celery, red onion, and pickles, then tossed in a rich and zippy mayo-based dressing. Plus, chopped hard-boiled eggs lend a familiar soft and creamy contrast to every bite.
So light and flavorful, this side dish is guaranteed to be the talk of the picnic table!
Reader
Love
4 stars! Served this un-potato salad to company and everyone was shocked and really liked it! Will make it again.
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Ingredient notes
- Cauliflower florets – I chopped two medium cauliflower heads into bite-sized florets. A couple of bags of pre-cut fresh cauliflower will work just as well, AND cut the prep time in half.
- Potato salad dressing – This simple dressing is a lot like what you’d find in a classic creamy potato salad. It’s made from mayo, yellow mustard (Dijon works, too), dill pickle juice, salt, and pepper.
- Dill pickles
- Crunchy vegetables – Celery and red onions bring a major crunch factor. If raw red onions are too strong for you, either soak the chopped onions in cold water for 10 minutes beforehand or swap them for sliced green onions.
- Hard-boiled eggs – These help bulk up the dish with richness and extra protein. I like to hard-boil eggs in an Instant Pot because it’s quick, hands-free, and makes perfectly firm yolks every time.
- Fresh dill
- Salt and pepper
How to make potato salad with cauliflower
Step 1: Steam the cauliflower
- Place a steamer basket inside a large pot filled with water.
- Bring the water to a boil, then place the cauliflower florets in the basket.
- Cover the pot and steam until the cauliflower is fork-tender.
Step 2: Cool the cauliflower
- Carefully transfer the cauliflower to a clean dish towel and set it aside to cool.
Step 3: Make the dressing
- In a large mixing bowl, whisk the mayonnaise, mustard, pickle juice, salt, and black pepper until smooth and creamy.
Step 4: Assemble the salad
- Add the cooled cauliflower, celery, pickles, red onion, and hard-boiled eggs to the bowl with the dressing.
- Gently toss until everything is evenly coated in the dressing.
- Season to taste with extra salt and pepper, sprinkle the fresh dill and paprika over top, and enjoy!
Tips and tricks
- To avoid a mushy mess, steam the cauliflower florets until they’re just fork-tender—no longer! This way, they hold their shape in the salad just like potatoes would. I start checking for doneness around the 5 to 6 minute mark.
- Let the steamed cauliflower cool for at least 10 minutes before tossing it with the dressing. This helps the florets absorb the flavorful dressing without becoming soggy.
- Frozen cauliflower can work in a pinch. However, it holds more water and can make the salad soggy if you’re not careful. If you must use frozen, steam the florets just until tender, then drain and pat them dry.
- Before serving, taste the salad and tweak the flavors with salt and pepper as needed. The saltiness of the pickle juice and pickles can vary, so you may need more or less salt.
Variations
One of the best things about any potato salad is how easy it is to customize and make your own, and this cauliflower salad is no different! Here are some fun ways to play with the flavors and textures:
- Roast the cauliflower – The slightly nutty, caramelized flavor of roasted cauliflower gives the dish a more gourmet edge. Toss the florets in olive oil on a sheet pan and roast them in the oven at 425°F for 20 to 25 minutes.
- Add more low-carb veggies – Add chopped cucumber, sliced radishes, or diced bell peppers for extra keto-friendly color and crunch.
- For an extra smooth and rich dressing – Try mashing one of the boiled egg yolks into the dressing to give it extra body. Or, substitute half of the mayo for Greek yogurt for extra richness (and protein!).
- Make it egg-free/vegan – Skip the hard-boiled eggs and make the dressing with plant-based mayo to keep this salad vegan.
- Add bacon and cheddar – The smoky, salty crunch from crumbled bacon is delightful with the creamy dressing and tender cauliflower. Shredded cheddar adds a little extra indulgence, too.
Serving suggestions
This recipe for cauliflower potato salad is wonderful alongside your summertime favorites. If you’re keeping it low-carb or keto, here are some of my favorite dishes to round out the plate:
- Grilled or Smoked Chicken Breast or Chicken Thighs
- Bunless Burgers – Wrapped in lettuce or served with a knife and fork!
This “potato” salad pairs nicely with classic (but not necessarily low-carb) picnic staples, too! Go full potluck mode by adding these delicious dishes to the table:
How to make ahead and store
- This cauliflower salad is even better after sitting for a few hours in the fridge. Make it earlier in the day or the night before to let the flavors meld. Just wait to add the fresh dill and paprika garnish until right before serving for the best taste and presentation.
- Store the leftovers in an airtight container in the refrigerator for 3 to 4 days. Give it a quick stir before serving.
Erin’s wine pairings
A refreshing drink on the side never hurts! Here are a couple of recommendations that complement the rich and zippy flavors perfectly:
- Crisp white wines like Sauvignon Blanc or Pinot Grigio cut through the richness of the mayo-based dressing.
- If you’re watching your carbs, go for a dry white wine like Chardonnay or even a light Hard Seltzer with natural flavors.
More cauliflower recipes
More summer salads to try
-
new!
Mexican Caesar Salad
-
new!
Mexican Pasta Salad
Did you make this cauliflower potato salad recipe?
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Full Recipe
Cauliflower Potato Salad
Equipment
- Steamer basket
Ingredients
- 8 cups cauliflower (cut into ½” pieces (from 2 medium heads))
- ½ cup mayonnaise
- 2 Tablespoons yellow mustard (or dijon mustard)
- 2 Tablespoons dill pickle juice
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1/2 cup celery (finely chopped)
- 1/2 cup dill pickles (finely chopped)
- 2 Tablespoons red onions (finely chopped)
- 2 hard-boiled eggs (diced)
- 1 Tablespoon fresh dill (chopped (optional))
- Dash paprika (optional)
- Salt and pepper (to taste)
Instructions
- Steam the 8 cups cauliflower by filling a large pot with about 2 cups of water and place a steamer basket in the bottom. Bring the water to a boil. Place the cauliflower florets into the steamer basket.
- Cover the pot and steam until the cauliflower florets are just fork tender (6-8 minutes). Remove from the heat and dump the cauliflower onto a clean dish towel. Allow to cool for 10 minutes.
- To a large bowl, add the ½ cup mayonnaise, 2 Tablespoons yellow mustard, 2 Tablespoons dill pickle juice, ½ teaspoon salt, and ¼ teaspoon pepper and whisk to combine.
- Add the cooled cauliflower, 1/2 cup celery, 1/2 cup dill pickles, 2 Tablespoons red onions and 2 hard-boiled eggs and toss gently to combine. Season with salt and pepper, to taste.
- Sprinkle with the 1 Tablespoon fresh dilll and Dash paprika. Enjoy!
Notes
- To avoid a mushy mess, steam the cauliflower florets until they’re just fork-tender—no longer! This way, they hold their shape in the salad just like potatoes would. I start checking for doneness around the 5 to 6 minute mark.
- Let the steamed cauliflower cool for at least 10 minutes before tossing it with the dressing. This helps the florets absorb the flavorful dressing without becoming soggy.
- Frozen cauliflower can work in a pinch. However, it holds more water and can make the salad soggy if you’re not careful. If you must use frozen, steam the florets just until tender, then drain and pat them dry.
- Before serving, taste the salad and tweak the flavors with salt and pepper as needed. The saltiness of the pickle juice and pickles can vary, so you may need more or less salt.
- Roast the cauliflower – The slightly nutty, caramelized flavor of roasted cauliflower gives the dish a more gourmet edge. Toss the florets in olive oil on a sheet pan and roast them in the oven at 425°F for 20 to 25 minutes.
- Add more low-carb veggies – Add chopped cucumber, sliced radishes, or diced bell peppers for extra keto-friendly color and crunch.
- For an extra smooth and rich dressing – Try mashing one of the boiled egg yolks into the dressing to give it extra body. Or, substitute half of the mayo for Greek yogurt for extra richness (and protein!).
- Make it egg-free/vegan – Skip the hard-boiled eggs and make the dressing with plant-based mayo to keep this salad vegan.
- Add bacon and cheddar – The smoky, salty crunch from crumbled bacon is delightful with the creamy dressing and tender cauliflower. Shredded cheddar adds a little extra indulgence, too.
- This cauliflower salad is even better after sitting for a few hours in the fridge. Make it earlier in the day or the night before to let the flavors meld. Just wait to add the fresh dill and paprika garnish until right before serving for the best taste and presentation.
- Store the leftovers in an airtight container in the refrigerator for 3 to 4 days. Give it a quick stir before serving.
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