Cauliflower “Potato” Salad
This mock potato salad is made with cauliflower for a delicious low carb, keto, alternative to traditional potato salad. Full of flavor and easy to make it is the perfect summer side dish!
This cauliflower potato salad recipe is the perfect low carb alternative for classic potato salad. It has traditional creamy dressing and is full of fresh veggies that lend a lovely crunch to the salad. If you are on a low carb diet this is a great salad to add to your recipe list! It is great for parties, cookouts, or as a delicious weeknight side dish! This keto cauliflower potato salad is also great for meal prepping to have to eat during the week to help you stick to your health goals!
If you want to add in other common potato salad ingredients like chopped hard boiled eggs, red onion or green onion, to this faux potato salad you certainly can! The texture of the cauliflower has a similar texture to cooked potato which makes it a great base for all your favorite potato salad fixings.
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FAQ & Tips
For a creamier dressing-
If you like regular potato salad to be super creamy you can get the same effect with this low carb cauliflower potato salad. You can add 1/4 cup sour cream or greek yogurt to your dressing to add a creamier texture.
Add fresh herbs-
Fresh parsley adds a note of brightness to this recipe but you and also add other fresh herbs if you’d like. Fresh dill is a delicious addition, cilantro or fresh chives also add tasty flavor.
Can this be made ahead of time?
Yes! This is a great recipe for any summer bbq or other outdoor gatherings and it is a perfect make ahead option for any time you need a dish to share! Just like potato salad the flavors blend well as the salad sits so you can make it ahead. It is best eaten within 24 hours from when it is made so if you are making it ahead you can make it and store it refrigerated in an airtight container until you are ready to serve.
Here’s what you’ll need for this cauliflower potato salad
1 Medium Head Cauliflower
1 Medium Green Pepper
2 Stalks of Celery
3 Small Dill Pickles
2/3 Cup Mayonnaise – I use avocado mayo
1 Tablespoon Apple Cider Vinegar
2 Tablespoons Dijon Mustard
1 Tablespoon Dried Minced Onion
1/2 teaspoon Garlic Powder
1/4 Cup Fresh Parsley plus more for garnish
Salt & Black Pepper
First you’ll need to chop all your veggies. Chop the cauliflower into bite sized florets and dice the green pepper, celery, parsley and dill pickles.
Place a large pot of water on the stove and add a pinch of salt. Bring the water to a boil and add in cut cauliflower. You can also steam the cauliflower using a large pot of water and a steamer basket. If you do that you’ll want to steam it for about 5 minutes or until fork tender.
Boil for about 5 minutes, drain, and rinse with cold water.
Place the cooled cauliflower florets in a large mixing bowl and add in chopped pepper, celery and pickles.
In a separate bowl combine the dressing ingredients, mayonnaise, apple cider vinegar, mustard, minced onion and garlic powder. Stir until everything is well incorporated.
Pour the dressing mixture over the cooked cauliflower and other veggies and stir to coat everything evenly. Add salt and pepper to taste. Garnish with chopped fresh parsley.
Serve immediately or store in an airtight container until ready to serve.
Cauliflower “Potato” Salad
Ingredients
- 1 Medium Head Cauliflower
- 1 Medium Green Pepper
- 2 Stalks of Celery
- 3 Small Dill Pickles
- 2/3 Cup Mayonnaise – I use avocado mayo
- 1 Tablespoon Apple Cider Vinegar
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Dried Minced Onion
- 1/2 teaspoon Garlic Powder
- Fresh Parsley
- Salt & Black Pepper
Instructions
- First you’ll need to chop all your veggies. Chop the cauliflower into bite sized florets and dice the green pepper, celery and dill pickles.
- Place a large pot of water on the stove and add a pinch of salt. Bring the water to a boil and add in cut cauliflower. You can also steam the cauliflower using a large pot of water and a steamer basket. If you do that you’ll want to steam it for about 5 minutes or until fork tender.
- Boil for about 5 minutes, drain, and rinse with cold water.
- Place the cooled cauliflower florets in a large mixing bowl and add in chopped pepper, celery and pickles.
- In a separate bowl combine the dressing ingredients, mayonnaise, apple cider vinegar, mustard, minced onion and garlic powder. Stir until everything is well incorporated.
- Pour the dressing mixture over the cooked cauliflower and other veggies and stir to coat everything evenly. Add salt and pepper to taste. Garnish with chopped fresh parsley.
- Serve immediately or store in an airtight container until ready to serve.
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