Cauliflower “Potato” Salad

cauliflower potato salad

Give this cauliflower potato salad a try and you’ll be amazed. The flavor and texture is so similar to real potato salad, and it’s just as comfort-foody and satisfying. The carb count is, of course, much lower than real potato salad, and even if you don’t eat low-carb, obviously cauliflower is more nutritious than white potatoes.

I prefer to use sour cream (or full-fat plain Greek yogurt) instead of the traditional mayonnaise. Mayonnaise contains unhealthy vegetable oils plus all kinds of additives and weird ingredients. Sour cream is a far cleaner food, especially organic sour cream, and with the other flavors in this recipe, the end result really is very similar.

Cauliflower "Potato" Salad
Prep and Cool time
Total time
Recipe type: Sides, Low-Carb, Gluten-Free, Vegetarian, Primal
Yield: 6 servings
  • 1 medium cauliflower (1 lb. trimmed)
  • 1 cup chopped celery (3.5 oz)
  • ½ cup diced dill pickles (2 oz)
  • 1 small red onion, chopped (3.5 oz)
  • 1 cup sour cream
  • 1 teaspoon yellow mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 4 hard-boiled eggs, cut into chunks
  1. Cut the cauliflower into bite-size pieces. Place in a large microwave-safe bowl. Add a tablespoon of water, cover with a microwave-safe plate and microwave on high for 7 minutes, or until just tender. Strain into a colander and allow to cool for a few minutes. Transfer to a large serving bowl.
  2. Stir in the celery, the pickles and the onions.
  3. In a small bowl, mix together the sour cream, mustard, garlic, salt and pepper. Add to the cauliflower mixture and mix gently with a spatula.
  4. Gently stir in the eggs. Serve immediately, or cover and chill for an hour or so to allow flavors to meld.
Nutrition Per Serving
Calories: 165; Fat: 12g; Carbohydrates: 9g; Sugar: 1g; Sodium: 450mg; Fiber: 3g; Protein: 7g

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