Looking for a tasty side to bring to a summer picnic, backyard barbeque, or even a holiday party? This quick and easy cauliflower potato salad is packed with so much delicious flavor, it’s always a crowd-pleaser!
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Cauliflower Potato Salad
Disclaimer: No actual potatoes were harmed in the making of this cauliflower potato salad.
So really, maybe I should be calling it a FAUX-tato salad. Or a mock potato salad. Cauli-tato salad?
Honestly, it doesn’t really matter what you call it, because after one bite, you’ll just call it “good!” Seriously, you won’t miss those starchy potatoes at all.
Now, you may be wondering to yourself if cauliflower can actually taste like potatoes. Sure, it’s delicious in mashed cauliflower… but can it truly replace actual chunks of potato in this classic salad recipe?
Yes. Yes it can. And if you don’t want to take my word for it, take it from all my non-Keto friends and family that keep asking me for this recipe!
Whether you’re making a side for a summer picnic or a holiday get-together, you really can’t go wrong with this dish. The flavor combination is such a classic, it’s always a crowd pleaser!
And did I mention how easy it is to throw together?
If you’ve ever had a good potato salad, you know the real star of the dish is the dressing. The creamy, delicious, wonderful dressing.
The potatoes (or cauliflower or radishes or any other veggie) are just a vehicle. Yes, the texture is important… but at the end of the day, it’s all about those flavors.
The problem with traditional potato salad is that it combines a high-fat, mayonnaise-based dressing with high-carb, starchy potatoes. Not exactly a healthy combination.
But when you make a low-carb potato salad with cauliflower instead, you can enjoy that delicious, high-fat dressing without the guilt! And oh, is this dressing worth it.
Mayonnaise and sour cream make it rich and creamy while apple cider vinegar and yellow mustard add flavor and tang. Chopped celery and hard-boiled eggs add texture and taste. And the green onions, fresh dill, celery seed, garlic powder, and paprika give it that incredible burst of flavor!
Ready to dive in yet?
How Many Carbs In Keto Potato Salad
It’s no great surprise that traditional potato salad is pretty unhealthy. In fact, a ½ cup serving from the grocery store will contain about 260 calories and 18 net carbs.
This keto potato salad, on the other hand, only has 141 calories and 3 net carbs per serving. Talk about a big improvement!
Of course, the serving size of low carb potato salad will depend on how big your head of cauliflower is. I divide my recipe up into 8 servings, which is around a ½ cup, so those numbers should be pretty comparable.
Can You Store Leftover Cauliflower Potato Salad
In fact, I think the flavors become even better overnight. So it’s entirely up to you if you want to eat your cauliflower potato salad right away or make it ahead of time.
Just be sure to store the mock potato salad in the fridge in an airtight container. I definitely recommend eating it within a few days.
How To Make Cauliflower Potato Salad
Place the small cauliflower florets in a pot of water. Boil the pot over medium-high heat for 5-6 minutes. The florets should be just starting to soften, but you definitely don’t want them to be mushy!
To stop the cooking process, rinse the cauliflower with cold water, then drain completely.
Next, you want to divide the yolks from the whites of your hard-boiled eggs. Set the yolks aside, then chop up the egg whites along with the green onion, celery, and fresh dill.
In a mixing bowl, combine the egg yolks, sour cream, mayo, apple cider vinegar, mustard, celery seed, garlic powder, paprika, and salt or pepper to taste.
Whisk until the yolks are totally broken up and the mixture is smooth and creamy.
Place the cauliflower in a large bowl, then add the chopped celery, egg whites, dill, and green onions.
Pour the dressing over the cauliflower mixture, then toss well to combine. You want to make sure everything is well-coated in the dressing.
You can serve immediately or refrigerate to chill before serving.
Other Side Recipes From The Keto Option That You Might Like
- 1 large head of cauliflower cut into small florets
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard
- ⅓ cup celery chopped
- 3 hard boiled eggs chopped with the yolks removed separately
- ¼ cup green onions chopped
- 1 teaspoon celery seed
- 1 teaspoon freshly chopped dill
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- Place the small cauliflower florets in a pot of water, and boil over medium high heat for 5-6 minutes until they are just starting to soften. Rinse well with cold water and drain completely.
- In a mixing bowl, combine the egg yolks, sour cream, mayo, apple cider vinegar, mustard, celery seed, garlic powder, paprika and salt or pepper to taste. Whisk until the yolks are broken up and the mixture is combined.
- Place the cauliflower into a large bowl, and add the celery, chopped egg, dill and green onions.
- Pour the sauce mixture over the top of the cauliflower mixture in the bowl, and toss well to combine. Serve immediately or refrigerate to chill before serving.
Amount Per Serving: Calories: 141Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 104mgSodium: 153mgCarbohydrates: 6gNet Carbohydrates: 3gFiber: 3gSugar: 3gProtein: 5g
Nutrition is calculated using a third party plug-in. It is best to always validate!