This Cauliflower Potato Salad is low carb salad with a lot of flavor. It will blow your mind. It’s just brilliant!
True healthy summertime must have for pool parties, picnic, BBQs and the heatwave. Make it and rate below.
Cauliflower Potato Salad Recipe
This cauliflower potato salad will blow your mind with flavor and lightness. It has creaminess and tang of a traditional potato salad. And yet you can tell you are not sinking your teeth into heavy starchy potato.
It is completely low carb. It’s the best of both worlds. And you are obsessed!
Cauliflower potato salad contains all your favourite potato salad ingredients:
- Mayo and yogurt
- Vinegar and mustard
- Red or white onion
- And cauliflower
Cook Cauliflower Al Dente
OK. I have 2 main tips for cooking cauliflower for cauliflower mock potato salad.
Cut cauliflower florets into bite size pieces. Chopping cauliflower into small pieces before adding it to a pot of boiling water makes all the difference. It will kind of mean whether you like cauliflower potato salad or not. Not too small, and not too big. About 1/2 inch.
Cook al dente. Do not overcook cauliflower until it’s mushy. Perfect mock cauliflower salad has to have a bite to it. Al dente cauliflower takes about 5 minutes in boiling water on low heat. I once cooked cauliflower in Instant Pot which was as soft as a paste. Was not good experience but still everyone loved the salad at a hockey get-together. Go figure.
We also boil eggs at same time we cook cauliflower. Saves a lot of time and an extra pot to wash.
Using Frozen Cauliflower
You can use frozen cauliflower florets. It saves time.
No need to thaw them. Add directly to boiling water and wait for water to start boiling again before reducing the heat. Frozen cauliflower reduces water temperature in a pot unlike fresh because essentially you add “ice”.
Then check for readiness with a fork after 3 minutes. It does cook faster than fresh.
Using Roasted Cauliflower
Some of you might want to roast cauliflower. You definitely can. Cauliflower potato salad will have roasted cauliflower taste. Obviously.
You can use my roasted cauliflower recipe (skip parmesan and garlic) as a guideline how to do that.
Oh man, fun part to make cauliflower potato salad your own. Are you ready?
- Fried bacon bits make everything taste better.
- Chopped celery is a must for some people in creamy salads. And I can see how it can be. Chicken salad is not a chicken salad without it.
- Add capers in addition or as a substitute to pickles.
- No pickles? You can use any pickled vegetable like sauerkraut, asparagus, green beans and artichokes instead.
How to Store and Make Ahead
No secret that cauliflower potato salad tastes best cold. Gently stir the salad and if have time refrigerate for 1 hour. Cauliflower “potato” 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”.
To 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.
Serving Cauliflower Potato Salad
Summer is not summer without potato or pasta salad. I brought cauliflower potato salad to many gatherings like summer BBQ, camping and hockey team parties. Everyone loved it, could tell it’s not a potato salad but still loved it, and asked for a recipe.
The day I made the salad, I also grilled shrimp skewers. So naturally that’s what it went with.
More Healthy Potluck Salad Recipes:Print
Cauliflower Potato Salad
Low Carb Cauliflower Potato Salad with a lot of flavor that will blow your mind. It’s just brilliant!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Stove
- Cuisine: North American
- 2.5–3 lbs cauliflower head, chopped into 1/2” pieces
- 4 eggs, large
- 3/4 cup pickles or sauerkraut, finely chopped
- 3 tbsp red onion, finely chopped
- 3 tbsp dill, finely chopped
- 2 tsp mustard
- 1 tsp any light colour vinegar
- 1/2 cup plain yogurt, 2%+ fat
- 1/4 cup avocado oil mayo
- 1 tsp salt
- Ground black pepper, to taste
- In a large pot, add eggs, cauliflower and enough water to cover. Bring to a boil and cook covered on low for 5 minutes.
- While cauliflower is cooking, chop pickled, red onion and dill. Add to a large bowl along with mustard, vinegar, yogurt, mayo, salt and pepper. You can now stir everything together for easy salad mixing later. If in a rush to eat, refrigerate the bowl to help potato salad cool down faster. It tastes best cold!
- After 5 minutes of cooking, remove the eggs with a spoon and place in a bowl with ice + cold water. Let cool for 5 minutes.
- Drain cauliflower in a colander and rinse with cold water. Set aside.
- Peel and dice the eggs. Then add to the bowl along with cooled and drained cauliflower.
- Gently stir cauliflower potato salad. Refrigerate for at least 30 minutes to 1 hour. It tastes best cold!
Store: Refrigerate covered for up to 3 days.
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