Cauliflower Potato Salad (Easy Recipe)

Name: Cauliflower Potato Salad (Low-Carb & Easy)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 head Cauliflower ((cut into small florets)); 2/3 cup Mayonnaise; 1 tbsp Apple cider vinegar; 1 tbsp Dijon mustard; 1/2 tsp Garlic powder; 1/2 tsp Paprika; 1/2 tsp Sea salt; 1/4 tsp Black pepper; 1/3 cup Onion ((finely diced)); 1/3 cup Celery ((sliced thinly or diced)); 2 large Eggs ((hard boiled, chopped)); Chives ((optional, for garnish))

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This low-carb cauliflower potato salad mimics classic potato salad in flavor and texture while cutting carbs dramatically. Ready in 15 minutes with a creamy mayo-vinegar dressing, hard-boiled eggs, and fresh vegetables.

🌍American 🥗Keto 🥗Gluten-Free 🏷️Cauliflower potato salad 🏷️Keto potato salad Potato salad with cauliflower

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Total

15 min

Servings

Recipe Source

View original recipe

From Wholesomeyum

Ingredients

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1 head Cauliflower ((cut into small florets))
2/3 cup Mayonnaise
1 tbsp Apple cider vinegar
1 tbsp Dijon mustard
1/2 tsp Garlic powder
1/2 tsp Paprika
1/2 tsp Sea salt
1/4 tsp Black pepper
1/3 cup Onion ((finely diced))
1/3 cup Celery ((sliced thinly or diced))
2 large Eggs ((hard boiled, chopped))
Chives ((optional, for garnish))optional

12 Ingredients

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Instructions

1
Cook the cauliflower on the stove or in the microwave.Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes). Drain well and let cool.Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons (30 mL) of water. Microwave on high for 10 minutes, stirring halfway through. Drain well and let cool.
2
Meanwhile, in a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
3
In a large bowl, combine the cauliflower, diced onion, sliced celery, and diced egg.
4
Pour the dressing over the salad and mix well.
5
If you have time, refrigerate the cauliflower potato salad for at least 1 hour to let the flavors develop. (This is optional.) If desired, garnish with chives and additional paprika.

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Tips & Notes

Pro tips

Drain the cooked cauliflower thoroughly and cool it completely before mixing; excess moisture will dilute the dressing.
Whisk the dressing until smooth before adding to avoid lumpy mayo or mustard clumps.
Dice the onion and celery finely so they distribute evenly and don't overpower the soft cauliflower texture.
Refrigerate for 1 hour minimum to allow flavors to meld; the salad improves after sitting overnight.

Substitutions

Mayonnaise → Greek yogurt or sour cream (lighter, tangier result)
Apple cider vinegar → white vinegar or lemon juice (similar acidity)
Dijon mustard → whole grain mustard (adds texture and slightly earthier flavor)
Hard-boiled eggs → omit entirely or substitute with diced ham (changes texture but keeps heartiness)