Cauliflower Potato Salad
on May 29, 2023, Updated May 05, 2025
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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.
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.
Table of Contents
Ingredients
Low-carb, healthful cauliflower is the main ingredient in this creamy salad recipe, taking the place of the usual potatoes.
- Cauliflower – Pick 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.
- 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.
How to Make Cauliflower Potato Salad
- 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.
- 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.
- Make the salad. Fold the cauliflower and eggs into the dressing.
- Refrigerate for 30 minutes (if you have time). Then gently remix and serve.
FAQs
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.
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
More Great Summer BBQ Sides
- Classic Potato Salad
- Cole Slaw
- Macaroni Salad
- Vegetarian Pasta Salad
- Summer Whole Grain and Vegetable Salad
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Cauliflower Potato Salad
Ingredients
- 1 head cauliflower (2 1/2 to 3 pounds; trimmed and cut into 3/4-inch pieces)
- ½ cup mayonnaise
- ¼ cup sour cream or plain Greek yogurt
- ½ cup chopped pickles
- ½ cup chopped shallots or red onion
- 3 tablespoons minced flat-leaf parsley
- 3 tablespoons minced fresh dill
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine or rice wine vinegar
- Kosher salt and freshly ground black pepper (to taste)
- 4 hard-cooked eggs (diced)
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.
Just call it. Cauliflower salad.
Its not potato