Cauliflower Potato Salad

5 from 8 votes

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All of the satisfaction of potato salad, but with low-carb cauliflower as the star! Perfect as a side for bbqs, grilling menus, potlucks, and buffets.

Brown dish with cauliflower potato salad on table.

This recipe contains all of the flavors we love in potato salad. All of the fabulous texture, all of the creaminess. All of the tender, satisfying bite. But this cauliflower potato salad is made with cauliflower instead of potatoes, a low-carb, paleo, and keto-friendly alternative to potato salad. It’s a perfect side dish with BBQ chicken, Grilled Pork Chops with Peaches, or just a platter of grilled vegetables. This gluten-free recipe is a happy addition to a summer picnic or a potluck or a buffet.

The roughly chopped hard-cooked eggs add protein, flavor, and even more creaminess. The dressing for this cauliflower salad calls for some mayonnaise and either sour cream or Greek yogurt. You are welcome to use low-fat anything; however, I pretty much always use full-fat everything and have it a little less often. Greek yogurt comes in all kinds of fat levels, from 0% to full-fat 5%. I bet you can guess which way I lean.

Yellow dish filled with Cauliflower Potato Salad.

Ingredients

Low-carb, healthful cauliflower is the main ingredient in this creamy salad recipe, taking the place of the usual potatoes.

  • CauliflowerPick a large head of cauliflower that is about 2 1/2 to 3 pounds, and avoid dark spots, bruising, or cauliflower that looks dry. You could also play around with different color cauliflower, which would give some interesting visual twists to this salad! Try green (broccoflower), purple, or orange cauliflower for a fun variation. Cut the cauliflower into bite-sized pieces.
Three varieties of fresh cauliflower.
  • Creamy ingredients – Mayonnaise plus sour cream or plain Greek yogurt. You really can use any combo of two of these ingredients as you like — I prefer mayo with either sour cream or Greek yogurt. Use whatever level of fat in these ingredients that is comfortable for you (see below).
  • Chopped dill pickles plus chopped shallots or red onion – These ingredients make the salad, offering a tangy, pickley flavor and a sharp bite amidst the mild creaminess.
  • Chopped fresh herbs – I like the combo of dill and parsley, but you can use other herbs if you have them on hand! Tarragon and basil would be nice.
  • Dijon mustard and vinegar – Use white wine vinegar, rice vinegar, or apple cider vinegar. These ingredients add just a touch of tangy zip, which helps counterbalance the rich creaminess.
  • Hard-cooked eggs – I love hard-boiled eggs in all kinds of creamy summer salads, and cauliflower salad is no exception. The eggs get diced, and pieces will fall apart a bit as you toss the salad, and the hard-cooked yolks will add flavor and oomph to the dressing.
Split hard-boiled egg on stone surface.

How to Make Cauliflower Potato Salad

  1. Cook the cauliflower. Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets, return to a simmer, and simmer for about 5 minutes until the cauliflower is tender. Drain in a colander and cool completely.
  2. Make the dressing. Meanwhile, in a large bowl, combine the mayonnaise, sour cream or Greek yogurt, pickles, shallots or onions, dill, Dijon, vinegar, salt, and pepper.
  3. Make the salad. Fold the cauliflower and eggs into the dressing.
  4. Refrigerate for 30 minutes (if you have time). Then gently remix and serve.
Cauliflower potato salad in yellow crock.

FAQs

Is cauliflower salad good for you?


It’s hard to say that anything with a creamy mayo-based dressing is good for you. However, cauliflower is very healthful! So let’s just say that if you were choosing between potato salad and cauliflower salad, the cauliflower option would have more fiber, nutrients, and vitamins. There are only 5.32 grams of net carbs in a cup of cauliflower, vs. about 24 grams for the same amount of potatoes (via USDA). Plus, it’s just delicious.

Also, you can use low-fat mayo, as well as low-fat sour cream or Greek yogurt, to lighten up this salad. 

How long should you boil cauliflower for cauliflower potato salad?

Once the water boils, add the cauliflower and cook for about 5 minutes until the cauliflower is fork-tender. You want it tender, but not fall-apart soft. Adjust the heat as needed to maintain a simmer. Once cooked, drain the cauliflower and rinse under cold water to stop the cooking, then allow to cool completely.

Variations

  • Add 1/2 cup of chopped celery to the salad.
  • Add a 1/2 teaspoon of paprika for an appealing color.

Leftovers and Storage

You can make cauliflower salad ahead and refrigerate it for up to 3 days. Remove it from the fridge and allow it to sit at cool room temperature for about 30 minutes before gently remixing the salad and serving. Leftovers can be stored for up to a week.

What to Serve With Cauliflower Potato Salad

Table setting with bowls of cauliflower potato salad and minestrone soup.

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5 from 8 votes

Cauliflower Potato Salad

All of the satisfaction of potato salad, but with low-carb cauliflower as the star! Perfect as a side for bbqs, grilling menus, potlucks, and buffets.
Prep Time: 10 minutes
Cook Time: 5 minutes
Optional refrigeration time: 30 minutes
Total Time: 45 minutes
Servings: 10 People
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Ingredients 

Instructions 

  • Bring a large pot of salted water to a boil over high heat. Add the cauliflower, return to a simmer, and simmer for about 5 minutes until the cauliflower is tender. Adjust the heat as needed to maintain a simmer. Drain and rinse under cold water to stop the cooking, then allow to cool completely.
  • Meanwhile, in a large bowl, combine the mayonnaise, sour cream or Greek yogurt, pickles, shallots or onions, dill, Dijon, vinegar, salt, and pepper. Add the cooled cauliflower and the diced eggs and gently fold them into the dressing until everything is thoroughly combined.
  • Refrigerate for 30 minutes (if you have time), then gently remix and serve.

Notes

You can make cauliflower salad ahead, and refrigerate it for up to 3 days. Remove it from the fridge and allow it to sit at cool room temperature for about 30 minutes before gently remixing the salad and serving. Leftovers can be stored for up to a week.

Nutrition

Calories: 144kcal, Carbohydrates: 6g, Protein: 4g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 83mg, Sodium: 192mg, Potassium: 264mg, Fiber: 2g, Sugar: 3g, Vitamin A: 272IU, Vitamin C: 31mg, Calcium: 41mg, Iron: 1mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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1 Comment

  1. robin L warrick says:

    Just call it. Cauliflower salad.
    Its not potato