This cauliflower potato salad delivers all the classic creamy, tangy flavors you love, without the extra carbs. It's a simple swap that keeps the same comfort, texture, and cookout-worthy taste, so nobody misses the potatoes.

"Love that you have used cauliflower as a main ingredient in this salad, puts a nice spin on a classic!"

★★★★★- Anna

Ya'll I can't tell you how much this salad truly tastes like the classic Southern Potato salad- it is freakin' AWESOME! And here's the kicker: it's ridiculously low in carbs! ( One cup of boiled potatoes are about 166 calories and 31 carbs while 1 cup of raw cauliflower are 25 calories and 5 carbs... That is a big difference).

Raw cauliflower doesn't have very much flavor on its own, which means it soaks up every bit of the creamy potato salad dressing. Once it's mixed, this mock potato salad tastes just like the real deal. I don't even follow a low-carb diet, but I still happily eat this one. I hope you love it as much as we do. Enjoy! Xoxo -Katie.

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Ingredient notes and substitutions
Steps
Watch how to make
Cooking Tips
Optional Add-Ins
📖 Recipe
💬 Comments

cauliflower potato salad ingredients- cauliflower, boiled eggs, mayonnaise, mustard, celery salt, onion, green onion, and dill pickle relish

Ingredient notes and substitutions

You will need the following ingredients to make low carb cauliflower potato salad recipe.

cauliflower- Use fresh cauliflower for this recipe. Frozen will be too mushy and watery.
hard-boiled eggs
onion- You can use white onion, yellow onion, or red onion.
mayonnaise-To keep it tasting like the real thing, I suggest using mayonnaise. However, if you are trying to reduce calories, you can use half mayonnaise and half Greek yogurt or sour cream.
mustard- Yellow mustard or Dijon mustard work great for this recipe.
dill pickle relish- You can substitute with finely diced dill pickles or sweet pickle relish.
celery salt- You can substitute with celery seed or seasoned salt.
green onions- You can substitute with chives or fresh dill.

*The full recipe with ingredient measurements is located at the bottom of the post in the recipe card.

Steps

Follow these easy directions to make cauliflower potato salad:

Cut cauliflower florets into bite size pieces.
Bring a large pot of water to a boil. Add cauliflower and cook for 3 minutes. Remove the cauliflower from the water and rinse with cold water. Strain the cauliflower until completely dry and add to a large mixing bowl.
In a small mixing bowl, mix mayonnaise, mustard, dill pickle relish, and celery salt.
Add onion, chopped eggs, and creamy dressing to cauliflower. Mix until all of the cauliflower pieces are equally covered. Salt and pepper to taste. Garnish with green onions. You can serve it right away, but it is best to cover and refrigerate for 2-3 hours to allow the cauliflower to soak up all the flavor.

Watch how to make

Cooking Tips

Do not overcook the cauliflower or it will turn mushy and take on a stronger cauliflower flavor.
Drain well and pat the cooked cauliflower completely dry before mixing it with the salad ingredients. Otherwise your salad will be watery and runny.
Cut the florets small. Small bite sized pieces will resemble potatoes more.

Optional Add-Ins

You can keep it classic or dress it up with any of these optional add-ins.

crumbled bacon
shredded cheddar cheese
diced celery

More low carb favorites

When you make this cauliflower potato salad, please tell me what you think in the comment section! It would mean the world to me to hear back. My readers will appreciate the information also.

Also post your picture of your low carb potato salad on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!

📖 Recipe