This Cauliflower Potato Salad is low carb and it tastes just like potato salad, but without the carbs. It is healthy, and super fresh. Fresh steamed tender cauliflower all mixed up with your favorite potato salad fixings.
Cauliflower Salad Recipe
This is the perfect low carb summer recipe! Think about a cooked white potato cubed and cooked…cauliflower is has almost the same texture and flavor. If you love potato salad, you’ll love this just as much. We will make this over and over again. This recipe is just as delicious as potato salad, but healthier and leaves you feeling a little better. More veggies, please!
Ingredients Needed to Make Cauliflower Salad
- Fresh cauliflower
- Cut into bite size pieces.
- PRO TIP: Trim the stem close to the floret and simply break apart with your hands.
- Mayonnaise
- Mustard
- Green onion
- Red onion works, too.
- Hard Boiled eggs
- Celery
- Sweet Pickles
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. This helps keep the cauliflower from getting too soft.
- Next, we put together the fixings and dressing!
Low Carb Alternative to Potato Salad
We used classic potato salad ingredients to keep this tasty, so it’s just like the potato salad you know and love. Mayonnaise, chopped hard boiled egg, lots of celery and green onion. A scoop of sweet relish and a squeeze of mustard brings this all together for the perfect summertime salad!
Season Cauliflower Salad to Your Liking
- 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 adapted easily to fit what you like.
- Sometimes we add black olives. Sometimes we add dill. It’s so easy to customize.
This is a perfect make ahead recipe.
- 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?
Looking for more Low Carb/Keto Recipes? Gotcha covered!
- Cauliflower Rice with Mushroom Feta
- Prosciutto Wrapped Chicken Breasts Stuffed with Cheese
- 30 Minute Chicken Puttanesca
- Skillet Zucchini Noodles with Shrimp
- Zucchini Lasagna
To less carbs and more flavor!
Clink!
Kathi
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Cauliflower Potato Salad - Low Carb and KETO Recipe
Ingredients
- 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
Instructions
- 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.
Helen Romain says
What can I substitute for mayonnaise?
Thanks
Helen
Kathi & Rachel says
Hi Helen – Plain greek yogurt with a tablespoon of dijon is my go to sub when cutting calories. If calories are not your motivation there are some great mayo alternatives out there these days. I know Whole Foods carries a few brands.
Mike says
i didn’t have all the ingredient so I had to improvise.
I used thighs and linguini pasta broken into small pieces.
No cream or half&half so toward the end I added a little flour to make
a pan gravy, I used Cajun seasoning instead of salt for a little spice.
Snipped the chicken up into bite size chunks with a scissors.
This turned out great however next time I’ll be ready.
Kelli LaFranchi says
I was a little skeptical at first until I had a bite. I made this recipe this past week. It tastes just as good or better than regular potato salad. I’m going to make this again today but I’m going to add bacon. I add bacon to my potato salad and I’m excited to try it using in the cauliflower salad. We
Kathi & Rachel says
Definitely bacon…always bacon…more bacon please!
Joycelyn says
I know you won’t post this but have to say although I really enjoy your site as I do both of you and look forward to your latest e-newsletter, in all honesty I cannot put my support behind a recipe that contributes to keeping people in the Dr. Atkins low ketosis diet ( now know as keto diet ) as staying in keto can very well destroy certain peoples kidneys.
Terry C. says
I have mad this recipe many times. It is amazing and seriously you don’t even miss the potatoes and cauliflower is so good for you! A great way to get in some extra veggies too. I sometimes add fresh or dried dill which bumps up the flavor a bit and a bit of the sweet pickle juice too. Yum!!
I’m wondering how much is considered a serving to get that 190 calories? 1/2 cup or 1 cup? I love it SO much but still have to watch my portion size. ????
Thanks ladies! Keep up the good recipes!!
Kathi & Rachel says
Hi Terry! It’s 1/2 cup serving. You can see that in the recipe card. Glad you are enjoying our recipes! Can we get a 5 star rating :). Thank you!
Terry C. says
Yes I meant to give you 5 ⭐️‘s and didn’t see that I gave only 4 until after I sent it. It was early in the morning when I wrote the review, on a rainy day so the room was dark ????, so I didn’t notice the serving size. Sorry.
Thank you.
T.C.
Kathi & Rachel says
Your a doll! Thank you!