Cauliflower Potato Salad

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!

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.

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!
• Grilled or Smoked Cuts of Beef – Like steak, tri-tip, bottom round roast, or corned beef brisket.  
• Grilled Salmon

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:

• Corn on the Cob
• Couscous Corn Salad
• Creamy Cucumber Salad
• Zucchini Pasta Salad
• Baked Beans
• Sliced Watermelon

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.

Did you make this cauliflower potato recipe?

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