This Cauliflower Potato Salad is low carb and KETO but believe me…you won’t care what it is. It’s just delicious! Fresh steamed tender cauliflower all mixed up with your favorite pot salad fixings…everything but the carbs!
I was a little hesitant with this recipe. I thought how could cauliflower, a veggie more on the bland side make a great potato salad. But turns out it’s the perfect low carb and KETO vehicle! Think about a cooked white potato cubed and cooked…cauliflower is has almost the same texture and flavor!
We will make this over and over again. We actually liked that we didn’t feel over stuffed like we do with regular potato salad. More veggies please!
How to Make Low Carb/Keto Cauliflower Potato Salad
Start by steaming your cauliflower on the stove top or microwave. We preferred the stove top method because of the amount of cauliflower needed. Much easier in a big pot!
The trick to this salad is to not over or under cook your cauliflower. Fork tender is perfect. About 6-8 minutes of steaming time.
Give a quick rinse under cool water to stop the cooking process.
PRO TIP: In order to get nice bite size pieces. Trim the stem close to the floret and simply break apart with your hands.
We used classic potato salad ingredients to keep this tasty like Mom used to make :). Mayo, chopped boiled egg, lots of celery and green onion. A scoop of sweet relish and a squeeze of mustard brought this all together.
Ample salt and pepper is needed for this recipe…taste for seasoning frequently.
Adjust mayonnaise, mustard and relish to suit your taste. Everyone has a family recipe they love and this can be adopted easily to fit yours.
Can I make this Cauliflower Potato Salad ahead of time?
- Yes, in fact we prefer it the next day. Just like your classic potato salad, this is better the next day.
- Store in refrigerator for 3 days.
We ate a huge bowl of this in two days. Our carb loving friends gobbled it up!
What can I serve this salad with?
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A delicioius classic potato salad made from steamed caulifower instead of potatoes for a low carb/KETO treat!
- 1 large head of cauliflower About 8 cups of florets
- 3 hard boiled eggs peeled and chopped
- 3/4 cup mayonnaise more or less to adjust to your taste
- 1/2 cup celery - chopped
- 1/3 cup sweet pickle relish
- 1/4 cup green onions - chopped
- 2 tablespoons yellow mustard
- salt and pepper to taste
Break up cauliflower into bite size pieces. Either steam in microwave or stove top by adding 1/2 cup water, cover and cook for about 6-8 minutes. Drain and rinse in cool water to stop cooking process.
To the cauliflower add remaining ingredients. Stir gently until well blended.
This recipe calls for a good amount of salt and pepper. Taste taste taste!
Store in refridgerator for 3-4 days.
Cauliflower should be fork tender. Very similar to how you would cook potatoes for standard potato salad.