Cauliflower Potato Salad

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!

Looking for more recipes using cauliflower? Try my cauliflower steak, cauliflower mashed potatoes, cauliflower casserole, and cauliflower fried rice next.

People often assume that keto salads are boring and nothing but lettuce. That is far from the truth, and to be quite honest, they’re actually superior to most salads I’ve come across.

My low-carb version of classic potato salad uses roasted cauliflower, giving the potato salad a subtle crunchy, savory flavor that pairs perfectly with all sorts of dishes. 

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make cauliflower potato salad
4. Arman’s recipe tips
5. Storage instructions
6. Frequently Asked Questions
7. More low carb salads to try
8. Cauliflower Potato Salad (Recipe Card)

Why I love this recipe

• Healthy. In addition to being low-carb, this recipe is also gluten-free and packed with fiber. 
• Versatile. Enjoy this potato cauliflower salad as a side dish to all sorts of proteins or simply on its own!
• Perfect texture. I roasted the cauliflower as opposed to boiling it, which gives it a tender texture but keeps a little bite. The crisp veggies add that essential crunch factor, and the creamy dressing ties everything together.
• Easy to customize. Swap the veggies, add spices, or use different mustards to change the dish’s flavor. 
• Easy to make ahead. I’ll explain how to make this “potato” salad in advance so you can serve it when you’re hosting without spending all day in the kitchen.

Ingredients needed

• Cauliflower. I used a medium-sized cauliflower head chopped into bite-sized florets.
• Salt, pepper, and olive oil. To season the cauliflower before roasting.
• Red onion. Adds a flavorful and peppery kick to the salad without being overpowering.
• Celery. Adds some delicious 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.

For the dressing

• Mayo. Skip the expensive store-bought brands and make your own keto mayonnaise.
• Dijon mustard. Balances out the richness and creaminess of the mayonnaise, and some sharpness.
• Pickle juice. My secret ingredient that gives the salad greater depth and salty flavor. If you don’t have pickle juice, apple cider vinegar will also work.
• Fresh dill. A must for any potato salad!

How to make cauliflower potato salad

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep work. Preheat the oven to 200C/400F and line a baking sheet with parchment paper. To a large bowl, add the cauliflower florets and sprinkle with salt and pepper, and drizzle with oil. 

Step 2- Bake the cauliflower. Bake the cauliflower for 20-25 minutes, until lightly brown and tender. Remove from the oven and let it cool to room temperature.

Step 3- Mix the dressing. In a small bowl, whisk the dressing ingredients until smooth.

Step 4- Assemble. Once the cauliflower has cooled, add it to a bowl with the onion, celery, pickles, and eggs. Stir in the dressing. Sprinkle with the chopped dill and serve immediately.

Arman’s recipe tips

• Chop the cauliflower into equal-sized pieces so they cook evenly. 
• 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 instructions

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.

Frequently Asked Questions

More low carb salads to try

• 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 and republished June 2024