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!
★★★★★ REVIEW
“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
Table of Contents
My low-carb cauliflower potato salad is a game-changer. Using cauliflower instead of potatoes gives it a subtle, creamy, tender, savory flavor that pairs perfectly with all sorts of dishes. It’s just as creamy as a classic potato salad and easy to make ahead.
I roasted the cauliflower instead of boiling it, which gives it a tender texture but keeps a little bite. It’s also super easy to customize—swap the veggies, add spices, or use different mustards to change the dish’s flavor.
If you love low carb cauliflower recipes, try my cauliflower steak, cauliflower mashed potatoes, cauliflower casserole, and cauliflower fried rice next.
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.
- Dressing. I use a simple combination of keto mayonnaise, Dijon mustard, pickle juice, and fresh dill.
How to make cauliflower potato salad
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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.
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
If you tried this Cauliflower Potato Salad recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
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 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.
Frequently asked questions
One serving of this cauliflower salad has 3 grams of net carbohydrates.
You can eat raw cauliflower in a salad, but this salad requires it to be completely cooked.
I don’t recommend using frozen cauliflower, as it becomes too soft and sometimes watery, affecting the overall texture.
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 May 2025
Fabulous!