This Cauliflower Potato Salad is a low carb version of a potato salad that tastes like a real deal, is gluten-free and easy to make.
Other low carb ways to enjoy cauliflower are cauliflower mashed potatoes and cauliflower pizza crust.
Why You’ll Love This Recipe
- Classic taste: This cauliflower potato salad has the familiar creaminess and tang of the classic potato salad.
- Familiar texture: Cauliflower cooked al dente has a tender texture but with a little bite.
- Much lighter: Each serving of this healthy salad contains only 97 calories and 5 grams of fat.
- Versatile summer side: It is a summertime must have side dish for pool parties, picnics, BBQs and anytime there is a heatwave.
Reader’s Review
I love, love, love potato salad….however, after my daughter made this, I will never eat regular potato salad again! The flavor is absolutely delicious and it doesn’t feel so heavy in the tummy after you eat it! So good!
Kathie
Ingredients for Cauliflower Potato Salad
- Cauliflower: I used medium size, about 2 pounds, head of cauliflower. Follow directions on how to cut cauliflower, chopping your cauliflower florets into 1/2-inch pieces. You can also use a bag of cauliflower florets.
- Eggs: Give the salad texture as well as that regular potato salad taste, plus you can’t go wrong with the additional protein they add!
- Pickles: Add a salty, sour taste. You can substitute sauerkraut or capers.
- Yogurt: Plain yogurt with at least 2% milk fat is key. Feel free to use Greek yogurt and add 2 tablespoons of water. Please don’t use non-fat (0%) yogurt as it lacks flavor.
- Mayonnaise: I used avocado oil mayo.
- Vinegar and mustard: Both add tang and mustard adds some color. Substitute pickle juice for the vinegar, if you would like.
- Dill: Provides the perfect flavor builder, fresh is best. Dried dill weed just won’t make the cut.
- Red or white onion: For sweetness and crunch! I used red onion, but if white is all you have, go for it.
How to Make Cauliflower Potato Salad
- Cook eggs and cauliflower: Hard boil the eggs at same time as you cook cauliflower until al dente. Saves a lot of time and no extra pot to wash. After eggs are done cooking, place them in an ice bath. You can also roast the cauliflower and cook eggs separately.
- Make the dressing: First, chop pickles, red onion, and then fresh dill. Next, grab a large bowl and add chopped ingredients along with mustard, vinegar, yogurt, mayo, salt and pepper. Stir everything together and refrigerate.
- Chop the eggs: Remove eggs from the ice bath, then peel and chop them. Drain and rinse the cauliflower with cold water.
- Assemble the salad: Grab your previously made dressing from the fridge, cauliflower florets, chopped eggs, and stir gently until all ingredients are combined!
Make It Ahead of Time
No secret that potato salad tastes best cold! Gently stir and refrigerate the salad for 30 minutes – 1 hour. You can refrigerate salad assembled but not stirred for up to 48 hours. Combine a few hours before serving.
Tips for Best Results
- Salt the water: Just like when making mashed potatoes, adding 1/4 teaspoon of salt to the cauliflower while it cooks will help it better absorb the other flavors later.
- Cut cauliflower into same size pieces: Not only does this ensure your cauliflower cooks evenly, but also helps when eating it!
- Do not overcook the cauliflower: You want your cauliflower to resemble the same texture as a cooked potato. Cook only until al dente or fork tender.
- Make it your own: Baked bacon bits make everything taste better. And chopped celery is a must for some people in creamy salads.
Serving Ideas
I have brought cauliflower potato salad to many gatherings like summer BBQs, camping, and hockey team parties. Everyone loved it, of course, could tell it’s not the potato salad, but nonetheless asked for the recipe!
Here are some summer favorite mains I recommend with it:
- Burgers: With spinach feta turkey burgers or grilled chicken burgers.
- Steak: With air fryer steak bites, stovetop steak bites or sirloin tip steak.
- Chicken: Serve with flavorful grilled chicken bruschetta or chimichurri chicken.
How to Store
This salad keeps really well in a fridge without becoming soggy or watery for up to 3 days. I took this particular batch camping and it withstood “the life test”.
FAQs
While this recipe contains many of the same ingredients you find in traditional potato salad, it is made with cauliflower and does not contain any potatoes. The taste is similar but cauliflower is cauliflower.
Yes. No need to thaw it. Just add directly to boiling water and wait for water to start boiling again before reducing the heat to cook for 3 more minutes.
If you find that your cauliflower is too watery, reduce cooking time next time and be sure to drain it well after cooking. You may even want to give it a small pat dry with a towel.
More Cauliflower Recipes to Try
- Cheesy cauliflower steaks
- Cauliflower risotto
- Cauliflower breadsticks
- Cauliflower biscuits
- Cauliflower stir fry
More Summer Salad Recipes
Cauliflower Potato Salad
Video
Ingredients
- 2.5-3 pounds head of cauliflower, chopped into 1/2″ pieces
- 4 large eggs
- 3/4 cup pickles, finely chopped
- 3 tablespoons red onion, finely chopped
- 3 tablespoons dill, finely chopped
- 2 teaspoons mustard
- 1 teaspoon vinegar, white or white wine
- 1/2 cup plain yogurt, 2%+ fat
- 1/4 cup mayo
- 1 teaspoon salt
- Ground black pepper, to taste
Instructions
- In a large pot, add eggs, cauliflower, enough cold water to cover and a bit of salt. Bring to a boil and cook covered on low heat for 5 minutes.
- Then remove the eggs with a slotted spoon and place in an ice bath for 5 minutes. Drain cauliflower in a colander, rinse with cold water and set aside.
- While cauliflower is cooking, chop pickles, red onion and dill. Add to a large bowl along with mustard, vinegar, yogurt, mayo, salt and pepper. Stir and refrigerate.
- Peel and dice the eggs. Then add to the bowl with dressing, along with cauliflower, and gently stir.
- Refrigerate salad for 30 minutes – 1 hour. Serve cold!
Notes
- Store: Refrigerate covered for up to 3 days.
- Make ahead: Refrigerate salad assembled but not stirred for up to 48 hours. Stir a few hours before serving as potato salad benefits from flavors “marrying” each other.
- Cut cauliflower into same size pieces: Not only does this ensure your cauliflower cooks evenly, but also helps when eating it.
- Don’t overcook cauliflower: Cook only until al dente or fork tender. Then remove from the stove top, drain in a colander, and rinse with cold water to stop the cooking process.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I want to try this. What kind of mustard. Yellow or Dijon?
Yellow.
Hello Olena I just made your cauliflower salad 🥗 and it was delicious i minus the salt and added some spice because of my high blood pressure.
So glad you enjoyed it and could adapt it to your preference!
I love love love potato salad….however, after my daughter made this, I will never eat regular potato salad again! The flavor is absolutely delicious and it doesn’t feel so heavy in the tummy after you eat it! So good!
Fantastic! Glad you enjoyed the recipe!
Ok, I’m intrigued about this enough to try. As much as I love POTATO Salad I’m going to give this a try after reading all the reviews. I’m just that curious & pretty much health conscious. Sooo on my next grocery run (cauliflower on list) I will definitely make! And hopefully my husband who absolutely loves my potato salad will be open to try this – especially when I tell him I saw it on your site! You already know he loves the recipes I’ve made from your site!! 😁
Thank you Olena!
I am sure both of you will love it!!!
Oh. My. Goodness. This recipe is outstanding Olena. So delicious! I substituted pickle juice for the vinegar (can never have too much pickle flavor. Guess it’s my Russian roots) and, since I must eat dairy free, I used my favorite dairy free yogurt. I served it with your coconut grilled chicken thighs, also delish. I love potato salad but am trying to use potatoes less in our diet. And I find that regular potato salad sits a bit heavy in my belly. Not a problem using cauliflower instead. And honestly it did not have an overpowering cauliflower taste. I will have no problem taking this dish to potlucks and picnics. I also want to say I cook a lot of meals from your blog and they are always a hit! You’re my go to ‘cookbook’. 🙂
So happy to read this! My pleasure, Valerie.
I can’t wait to try this with the dill and garlic salmon I plan on making this Friday!
Please don’t hesitate to let me know how it turns out Cristina!
Man this was delicious! For an alternative to cooking the cauliflower — 1 minute in the instant pot on low pressure for a perfect al dente texture. I finely grounded the onion and 3 pickle spears together, used plain greek yogurt, and added turkey bacon. YUM!! My bf who isn’t a veggie lover was very impressed and said “if this actually had potatoes it would be the best potato salad ever” due to the delish flavors!!
Awesome tip about cooking the cauliflower in the instant pot! Thanks for sharing Amanda!