Cauliflower Potato Salad

This CAULIFLOWER POTATO SALAD is a great low carb alternative to a classic potato salad. The texture of the cauliflower is just a bit different from potatoes, but the flavor is spot on!

 

It’s not often you’ll see me over here swapping potatoes for caulilfower.

I mean, I do it…I just don’t usually share those recipes with you here, because I figure that if you want low carb recipes, you’ll follow me over at That Low Carb Life.

But sometimes there is a recipe that is just so good, I can’t help but share it with you here.

I know…you’re looking at my cauliflower pretending to be potatoes and you’re thinking…really? This is so good you had to share it?

Yes, my friends. This is so good I had to share it.

Don’t believe me? Keep on reading and I’ll give you all the deets and then you can try it for yourself!

Does this really taste like potato salad?

I’m not going to do the thing where I tell you that cauliflower tastes just like potatoes (we all know that’s a lie) but I am going to be honest here…this cauliflower potato salad DOES taste very much like traditional potato salad. It’s all in the dressing.

The major difference here (and it’s honestly kind of minor) is the texture. Cauliflower just isn’t starchy and fluffy like potatoes and you’ll probably notice the difference.

But it’s not a BAD different. It’s just a different different! We love this recipe, is what I’m trying to say!

Ingredient Notes:

Cauliflower – You’ll want to use fresh cauliflower here. You can buy a whole head or buy a bag of already chopped florets in the produce section. No frozen cauliflower though.

Dressing – We use our classic potato salad dressing with the usual things like mayonnaise, mustard, dill relish, and vinegar. Already have a favorite potato salad dressing? Try that instead!

How to make a keto potato salad:

Chop the Cauliflower – Whether you’re starting with a head of cauliflower or cauliflower florets, you’ll want to chop it into smaller bite-sized pieces, much like you would for a potato salad.

Cook the Cauliflower – Bring a pot of water to a boil and add in your cauliflower florets or place them in a steamer basket. However you want to cook them is just fine, but we want them soft, but still with a bit of bite. No mushy cauliflower here.

Combine – Chop your hard boiled eggs into pieces and add to a large mixing bowl with the cauliflower. Add the cauliflower to the bowl and gently mix.

Make the Dressing – In a small bowl mix together all your remaining ingredients, except the paprika, into a dressing for the salad. Gently fold the dressing into the cauliflower to coat each piece.

Refrigerate – Cover this and pop it in the fridge for an hour or two before serving. We want cold cauliflower potato salad! Sprinkle with paprika before serving.

FAQ’s:

More Low Carb Recipes:

• Broccoli Salad with Bacon
• Bacon Wrapped Pork Bites
• Sausage Egg Roll in a Bowl
• Air Fryer Turmeric Roasted Cauliflower
• Sheet Pan Pork and Veggies
• Roasted Green Beans
• Air Fryer Chicken Drumsticks

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Recipe

Cauliflower Potato Salad

This cauliflower potato salad is a great low carb alternative to a classic potato salad. The texture of the cauliflower is just a bit different from potatoes, but the flavor is spot on! Even carb lovers will love this cauliflower salad!

3.87 from 59 votes

Print Pin

Prep15 minutes minutes

Cook5 minutes minutes

Total20 minutes minutes

Serves 6 servings

Ingredients

• ▢ 1 large head cauliflower
• ▢ 2 hard boiled eggs
• ▢ 1/3 cup mayonnaise
• ▢ 1 tablespoon mustard
• ▢ 1 tablespoon dill relish
• ▢ 2 teaspoons finely diced onion
• ▢ 1 teaspoon fresh dill
• ▢ 1 teaspoon chopped chives
• ▢ 1 teaspoon vinegar
• ▢ 1/2 teaspoon salt more to taste
• ▢ 1/2 teaspoon ground black pepper
• ▢ 1/2 teaspoon paprika

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Instructions

• Cut the cauliflower into bite sized pieces, much like you would a potato for potato salad. Rinse and drain.
• Add just enough water to cover the bottom of a 12 inch skillet and bring to a boil over medium high heat. Add the cauliflower to the skillet and cover to steam. Alternately, cook in a steamer basket on the stove top.
• Let steam for 3-5 minutes, checking for doneness with a fork. When a fork slides in easily, add the cauliflower to a large bowl. Do not overcook the cauliflower or your salad will be mushy. I prefer it tender-crisp.
• Chop the hard boiled eggs into small pieces and add to the bowl with the cauliflower.
• In a small bowl, combine the remaining ingredients, except for the paprika, and whisk together to form the dressing for the salad.
• Gently fold the dressing into the cauliflower and eggs, stirring to coat each piece. Sprinkle with paprika.
• Refrigerate for at least 1 hour or until cold.

Tips & Notes:

Store tightly covered in the refrigerator for up to 5 days.

The cauliflower will release a bit of liquid the longer it sits. You can try to drain it off or stir it all back together before serving.

Nutrition Information:

Calories: 140kcal (7%)| Carbohydrates: 6g (2%)| Protein: 4g (8%)| Fat: 11g (17%)| Saturated Fat: 2g (13%)| Cholesterol: 67mg (22%)| Sodium: 378mg (16%)| Potassium: 314mg (9%)| Fiber: 2g (8%)| Sugar: 2g (2%)| Vitamin A: 170IU (3%)| Vitamin C: 47.3mg (57%)| Calcium: 30mg (3%)| Iron: 0.7mg (4%)

Author: Karly Campbell

Course:Salad

Cuisine:American

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