Keto Cauliflower Potato Salad made with the infamous cauliflower instead of potatoes is a low-carb version of everyone’s favorite summer salad. Whip it up for all your picnics and barbecues!
Cauliflower mock potato salad. How do we feel about this?!
I’ll be the first to say, I firmly believe ingredients like cauliflower and avocado shouldn’t just go around replacing other vital ingredients (like POTATOES) all willy nilly.
But you guys, this cauliflower “potato” salad really hits the spot.
It’s fresh, it’s LOADED with flavor, it’s marvelous as a side dish for all your warm weather gatherings. SO refreshing!!
Does it fool you into thinking it’s actual potato salad? Absolutely not, don’t be crazy.
The way I see it, this salad is great for folks of all dietary backgrounds. Whether or not you eat low-carb or keto, it’s simply a fresh, nutritious salad that leaves you feeling energized and zippy!
And you can quote me on that. 😉
Let’s chat about the ingredients!
The Ingredients for Cauliflower Potato Salad:
Cauliflower, hard boiled eggs, red onion, garlic, pickles, mayo, rice vinegar, fresh parsley, fresh dill, and sea salt. Pretty simple, right?!
This combination of ingredients yields a cauliflower salad that is both comforting and light. It gives you that cozy vibe without overloading you with carbs.
You can easily toss in any of your potato salad favorites – celery, sun-dried tomatoes, kalamata olives, capers, artichoke hearts (anything briny) are great!
Because let’s face it: if there’s one side dish that is incredibly easy to overeat, it’s potato salad, am I right??
How to Make Cauliflower Potato Salad:
Begin by hard boiling the eggs and boiling the cauliflower.
Place the eggs in a pot and cover them with an inch of water. Heat over high on the stovetop and bring to a full boil. Boil for 10 minutes then immediately transfer the eggs to an ice bath (this will make the eggs super easy to peel!!).
Chop the cauliflower into bite-sized pieces (avoid large chunks!) and transfer them to a large pot. Fill with water and bring to a full boil. Boil for 8 to 12 minutes, or until the cauliflower is very tender. Strain into a colander and allow cauliflower to cool.
Add the remaining ingredients (red onion, garlic, pickles, mayonnaise, vinegar, fresh parsley, fresh dill, and sea salt) to a large mixing bowl and stir well to combine.
Peel and chop the hard boiled eggs and add to the mixing bowl with the dressing. Stir well and mash the egg yolks into the dressing mixture.
Add the cooked and cooled cauliflower and stir well. Refrigerate until you’re ready to serve!
Serve cauliflower potato salad alongside your favorite main entrée!
Recipe Adaptations:
- Add 1/2 cup finely chopped celery
- Love bacon? Cook up 3 to 4 strips, chop it up, and toss it in!
- Throw in any flavorful add ins like sun-dried tomatoes, kalamata olives, capers, artichoke hearts, etc.
Serving Suggestions:
Here are some of my favorite entrees that pair nicely with this salad recipe!
- Best Roast Tri Tip
- Grilled Salmon Recipe
- Whole Roast Chicken and Vegetables
- Prime Rib Recipe
- Orange Ginger Grilled Chicken
- Pork Chops with Blueberry Olive Tapenade
Enjoy!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
Ingredients
- 1 large head cauliflower, chopped into bite sizes
- 4 hard boiled eggs, chopped
- ½ cup red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup pickles, chopped (I use fresh dill pickles)
- 1/2 cup avocado oil mayonnaise or mayo of choice
- ¼ cup rice vinegar or cider vinegar
- 3 Tbsp fresh Italian parsley, finely chopped
- 2 Tbsp fresh dill, chopped
- 1 tsp sea salt, to taste
Instructions
- Place the eggs in a pot and cover them with an inch of water. Heat over high on the stovetop and bring to a full boil. Boil for 10 minutes then immediately transfer the eggs to an ice bath and chill for at least 15 minutes (this will make the eggs super easy to peel!!).
- Chop the cauliflower into bite-sized pieces (avoid large chunks!) and transfer them to a large pot. Fill with water and bring to a full boil. Boil for 8 to 12 minutes, or until the cauliflower is very tender. Strain into a colander and allow cauliflower to cool.
- Add the remaining ingredients (red onion, garlic, pickles, mayonnaise, vinegar, fresh parsley, fresh dill, and sea salt) to a large mixing bowl and stir well to combine.
- Peel and chop the hard boiled eggs and add to the mixing bowl with the dressing. Stir well and mash the egg yolks into the dressing mixture.
- Add the cooked and cooled cauliflower and stir well. Taste the salad for flavor and add more sea salt, vinegar and/or onion to taste. Refrigerate until you’re ready to serve!
- Serve cauliflower potato salad alongside your favorite main entrée!
Nutrition
Shirley
Friday 28th of May 2021
Smart! I love this adaption.
Julia
Saturday 29th of May 2021
Crazy how tasty it is!! Really hits the spot :) xoxox