Cauliflower Potato Salad
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This cauliflower potato salad is a low-carb twist on the classic dish, substituting potatoes for roasted cauliflower. It’s so easy to make and tastes incredible, and I don’t even miss the carbs!
My low carb cauliflower “potato” salad has become one of my warm-weather staples- it gives you all the creamy, tangy comfort of classic potato salad, but with a keto twist. I first started making it when my partner and I went on a 60-day keto challenge (which inspired all my keto recipes) during BBQ season, and we were craving potato salads.
It wasn’t as simple as taking my classic potato salad recipe and replacing it with cauliflower. After testing a few methods, I found that roasting the cauliflower instead of boiling or steaming made all the difference. It stays tender with just a little bite, so you don’t need to worry about a watery or mushy salad.
It’s so easy to customize, too: swap the veggies, change the mustard, or add your favorite spices. It’s great for picnics, potlucks, or even as a fresh meal prep side. Seriously, though- it really does taste like the real deal.
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What people are saying
★★★★★ – “Actually, I like it better than potato salad. It’s so good, and definitely better the next day. You have a lot of great recipes.” – Barb
Key Ingredients
Here are the main ingredients for this cauliflower potato salad, plus my kitchen notes. The complete list with measurements is in the recipe card below.
- Cauliflower. I used a medium-sized cauliflower head, chopped into bite-sized florets.
- Salt, pepper, and olive oil. To season the cauliflower before roasting.
- Vegetables. I like using red onion and celery for some kick and added crunch.
- Boiled eggs. For texture, protein, and extra creaminess. Skip the stovetop and make my microwave hard boiled eggs or air fryer hard boiled eggs.
- Dill pickles. The secret ingredient that gives the salad some salty notes and added crunch.
- Dressing. I use a simple combination of keto mayonnaise, Dijon mustard, pickle juice, and fresh dill.
How to make cauliflower potato salad
Step 1- Bake the cauliflower for 20-25 minutes, until lightly brown and tender.
Step 2- In a small bowl, add the dressing ingredients. Whisk until smooth.
Step 3- Once the cauliflower has cooled, add it to a bowl with the onion, celery, pickles, and eggs.
Step 4- Stir in the dressing. Sprinkle with the chopped dill and serve immediately.
Recipe tips and variations
- Chop the cauliflower into equal-sized pieces so they cook evenly and simultaneously.
- Avoid using steamed or boiled cauliflower. I tested both, and they made for a mushy, flavorless salad.
- Give it a touch of sweetness. Swap the Dijon for keto honey mustard.
- Swap the dressing. Try one of my keto salad dressings instead.
- Add more flavor, like cooked bacon, roasted garlic, or diced green apple (just one small one, to keep the carbs down!).
- Or add spices. Try paprika, celery salt, or curry powder.
Storage and make-ahead
To store: Leftovers should be stored in the fridge, covered in an airtight container, for up to 3 days.
To make ahead: Prepare the salad and dressing separately up to 2 days in advance. When ready to serve, add the dressing over the salad, toss to combine, and serve. In full disclosure: I reckon the longer the salad sits (and the flavors deepen), the more it tastes like potato salad.
Frequently asked questions
Yes, it is. One serving of this cauliflower salad has 3 grams of net carbohydrates. I ate this salad very often when following a low carb diet.
I don’t recommend using frozen cauliflower, as it becomes too soft and sometimes watery, affecting the overall texture (the excess liquid from the ice causes this). Roasting the cauliflower also adds a natural sweetness and tenderness to the vegetable.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Cauliflower Potato Salad
Ingredients
- 1 medium cauliflower chopped into bite sized florets
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1/2 large red onion finely chopped
- 3 stalks celery finely chopped
- 3 hard boiled eggs chopped
- 2 large dill pickles finely chopped
For the dressing
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon pickle juice
- 2 tablespoons dill finely chopped
Instructions
- Preheat the oven to 200C/400F. Add your chopped cauliflower, sprinkle with salt and pepper and drizzle with the olive oil.
- Roast the cauliflower for 10-15 minutes, until lightly brown and tender. Remove from the oven and let it cool to room temperature.
- In a small bowl, combine the mayonnaise, Dijon mustard, pickle juice, and dill, and whisk until smooth.
- Once the cauliflower has cooled, add it to a bowl with the chopped onion, celery, pickles, and boiled eggs. Mix through the dressing. Sprinkle with the chopped dill and serve immediately.
Notes
Nutrition
More low carb cauliflower recipes
More low carb salads
- Keto broccoli salad
- Keto potato salad
- Big Mac salad
- Keto pasta salad
- Healthy tuna salad
- Rotisserie chicken salad
- Steak salad
- Avocado chicken salad
Originally published November 2021, updated May 2025
Fabulous!