Cauliflower Potato Salad (Keto)
This Keto Potato Salad is made with steamed cauliflower instead of potatoes and homemade garlic yogurt sauce for a light side dish to your summer BBQ.
This is simply the best keto potato salad ever. Once you have tried this version, you will not miss potato salad anymore!
You don’t have to love cauliflower to fall in love with this cauliflower potato salad!
It doesn’t taste like cauliflower at all, but it makes your potato salad healthier, low in carbs, calories, and so refreshing for summer!
What Is Cauliflower Potato Salad?
A cauliflower potato salad, also known as cauliflower mock potato salad, is a low-carb version of the traditional potato salad using steamed cauliflower instead of potatoes.
It’s the perfect keto salad to serve as a side dish to summer BBQ or light lunch.
How Many Carbs In Potato Salad?
A classic potato salad is made with potatoes, a very high-carb vegetable.
Each serving of classic potato salad would bring at least 30 grams of net carbs.
So the only way to make a keto-friendly potato salad is to actually remove the potatoes while keeping the same taste and texture.
How To Make Keto Cauliflower Potato Salad
It’s very easy to make a cauliflower salad that tastes like your favorite potato salad with steamed cauliflower instead of potatoes.
All you need to make this salad are a few ingredients:
- Head of Cauliflower – Cauliflower is one of the lowest carb vegetables. Learn how to cut it into small florets.
- Hard-boiled eggs – You can follow my Air Fryer Hard Boiled Eggs Recipe for perfectly hard-boiled eggs every single time. For a vegan version, don’t add eggs. Learn why eggs are keto-friendly.
- Red onion
- Dill pickles
- Greek Yogurt or sour cream or dairy-free coconut yogurt. Learn why Greek yogurt is keto-friendly.
- Mayonnaise – avocado oil mayonnaise is my favorite choice. It contains healthy fat and tastes delicious, adding a rich texture to the sauce. You can also use olive oil mayonnaise.
- Apple cider vinegar or white vinegar.
- Yellow mustard
- Fresh parsley
- Garlic powder
- Salt and pepper
Trimming The Cauliflower
First, trim the cauliflower leaves and remove the cauliflower stems. You can use this for a soup recipe later or discard them.
Then, using a sharp knife, cut the cauliflower into bite-sized florets. Follow my cauliflower-cutting tutorial for more details.
Steaming The Cauliflower
The best way to cook cauliflower for cauliflower salad is to steam the cauliflower florets. I don’t recommend boiling the cauliflower florets for a salad.
The vegetables soak up a lot of water in the boiling process, and it makes the salad watery.
There are two options for steaming cauliflower florets for a salad. I used a steamer, but if you don’t have one, your microwave is also a great option.
For full details on how to steam a cauliflower, read my Steamed Cauliflower Recipe.
Using a Steamer
Place the cauliflower florets into a steamer basket and steam for about 8 minutes until fork-tender.
Using a Microwave
Another option is to bring all the florets into a large microwave-safe bowl. Microwave on high-power (900-1,000W) for 5-6 minutes or until fork-tender.
Cool completely before assembling the salad. It takes about 10 minutes at room temperature to cool the cooked cauliflower.
Making The Salad Dressing
Meanwhile, in a small mixing bowl, combine all the potato salad dressing ingredients: yogurt, mayonnaise, paprika, yellow mustard, garlic powder, apple cider vinegar, salt, and pepper.
Taste and adjust the sauce, adding more vinegar for a tangy sauce or more salt and pepper if needed.
Assembling The Salad
In a large bowl, add steamed cauliflower florets, finely chopped hard-boiled eggs, parsley, dill pickle cubes, chopped celery, and chopped red onion.
Pour the salad dressing into the bowl and stir to combine.
Of course, you can serve the salad immediately, but to enjoy all the flavors, refrigerate for at least one hour. This gives the sauce time to flavor the cauliflower, and it makes the salad even more delicious.
I recommend cooking the frozen cauliflower florets for only 3-4 minutes for a potato salad. Then, cool down in a colander and wait until all the water steam out.
However, frozen cauliflower tends to be tender, more watery, and less flavorsome than fresh cauliflower.
So it will work well in a potato mock salad but won’t deliver as much flavor and be a bit softer, slightly mushy as well.
You are probably wondering why is a regular potato salad not keto-friendly.
Or, if you are not on a keto diet, why you should swap potatoes for cauliflower to make a healthy potato salad.
Potatoes are very high in carbs and calories. Compared to potatoes, cauliflower contains:
- Fewer carbs
- Fewer calories
- Is diabetes-friendly
Potatoes nutrition per 100 grams:
- 15 grams of net carbs
- 77 kcal
However, cauliflower contains only:
- 3 grams of net carbs
- 25 kcal
That’s the main reason why recipes often swap potatoes for cauliflower, and also because the texture of steamed cauliflower is very similar to potatoes!
This cauliflower salad is delicious when served on its own as a main meal with a squeeze of lemon juice and extra fresh herbs on top.
You can also add some fresh jammy eggs on the top for an even more eggy taste.
You can also make this cauliflower salad ahead and bring it to pot-luck, picnics, and barbecues as a side dish to perfectly cooked grilled meat or seafood.
It pairs very well with my 3-Ingredient Steak Marinade to make a simple summer dinner.
This cauliflower salad can be stored for up to 4 days in the fridge in a sealed container.
If you used frozen cauliflower, you can’t freeze the salad again, or it would become watery.
Frequently Asked Questions
I’ve listed below the answers to the most common questions about this recipe.
You can use frozen cauliflower to make this salad. In fact, frozen cauliflower is already blanched, which means it has been quickly cooked in boiling water before being frozen.
So you don’t need to cook it very long to make your salad.
As mentioned above, cauliflower mock potato salad is a healthier version of the traditional potato salad for many reasons.
First, since cauliflower is a keto low-carb vegetable with 5 times fewer carbs than potatoes, it won’t raise your blood sugar levels fast.
It means it won’t trigger the same cravings for carbs after eating this salad.
Also, because cauliflower is high in fiber and water vegetable, it keeps you full for a very long time.
Finally, if you are looking at the calories you eat daily, cauliflower is a winner as well with 3 times fewer calories than potatoes per 100 grams!
More Cauliflower Recipes
I love to create cauliflower recipes as a low-carb dinner or sides to meals. Below I listed many other keto cauliflower recipes for you to try:
Have you made this cauliflower potato salad recipe? Comment or review below to connect with me and let me know if you love this recipe!
Cauliflower Potato Salad
Want My Kitchen Equipment?
- 1 large Cauliflower Head trimmed, cut into small florets, about 2 pounds
- 2 Hard-boiled Eggs cooled, peeled, and chopped
- ¼ cup Red Onion finely chopped
- ½ cup Celery Stalks chopped, about 3 stalks
- ⅓ cup Dill Pickle finely cubed
- 1 tablespoon Apple Cider Vinegar
- ½ cup Plain Greek Yogurt or Sour Cream
- ¼ cup Mayonnaise I used avocado oil mayonnaise
- 1 tablespoon Yellow Mustard
- ¼ cup Fresh Parsley or chives, finely chopped
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Paprika
- ¼ teaspoon Salt
- Cut the cauliflower head into bite-size florets, remove the stems. You should have about 1.8 lb/800g of small florets.
- Place the cauliflower florets into a steamer basket and place the basket into a large pot with 2-inch water at the bottom. Steam the cauliflower for 8 minutes until fork tender. Drain cooked cauliflower florets and set aside 10 minutes to steam out. Meanwhile, prepare the salad dressing.
- In a small bowl, combine all the salad dressing ingredients: apple cider vinegar, yogurt, mayonnaise, yellow mustard, salt, paprika, garlic powder. Set aside in the fridge.
- To assemble the salad, place the cooled cauliflower florets in a salad bowl along with chopped celery, red onion, dill pickle, chopped hard-boiled eggs, and fresh chopped herbs.
- Pour the salad dressing on top and stir to combine evenly.
- Refrigerate the salad one hour before serving to enjoy its best flavors.
- Store up to 3 days in the fridge in a sealed airtight container.
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Cooking Method:Make Ahead
Preparation:Under 30 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
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Today is the 3rd time I made this! Absolutely delicious and so simple!
Loved this recipe. It had the true taste of potato salad. It took a minute to get used to the texture of cauliflower over potatoes, but it was delicious and tasted almost the same. I’m happy to make it over and over to avoid unneeded carbs. Thank you for creating and sharing this recipe!
Glad you love it! thanks for the lovely feedback
I made this the other day and it was perfect. I added some green and orange peppers to give it some color. It was perfect. Thank you for the recipe
Thanks for the lovely feedback! I love your addition to this salad!
I change eggs and dairy for tofu and vegan mayonaise and yogurt, and its delicious!! thank you!!
This is recipe is for salad lovers in a healthier version than the potatoe salad because cauliflower is a very healthy vegetable I like the idea of a potatoe salad with the cauliflower vegetable alot
I love this idea of a potato cauliflower salad because cauliflower is a very healthy vegetable and a salad like this one you can then eat cauliflower with mayonnaise and other ingredients, potatoes are more fattening to eat
Very tasty, I really enjoyed this recipe. I was able to enjoy it without a spike in my blood sugar