Low carb, paleo cauliflower potato salad tastes so much like the real thing. It amazes me every time I make it!
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!
Cauliflower is a better choice than potatoes
The carb count for this cauliflower potato salad is, of course, much lower than real potato salad. And even if you don’t eat a low carb diet, obviously cauliflower is a better choice than white potatoes.
What mayonnaise to use?
When making this cauliflower potato salad, I prefer to use avocado oil mayonnaise. I believe that avocado oil is a healthier choice than processed seed oils such as soybean or canola. My favorite brand is Sir Kensington’s.
MY LATEST VIDEOSIf you prefer, you can use the same amount of sour cream. Or use plain full fat Greek yogurt. Both are excellent, although mayonnaise is better.
How to serve cauliflower potato salad?
I serve it with any dish that would go well with regular potato salad. Such as keto fried chicken, baked chicken tenders, and grilled chicken breast.
What about leftovers?
You can keep leftovers of this cauliflower potato salad in the fridge, in an airtight container, for 2-3 days.
More cauliflower recipes you might enjoy
Cauliflower is such an amazing low carb substitute for potatoes. Another favorite of mine is this recipe for loaded mashed cauliflower. It’s scrumptious! And this cauliflower casserole is festive and rich. It’s a great addition to your holiday table.
Cauliflower Potato Salad
Ingredients
- 1 medium cauliflower head (1 lb. when trimmed)
- 1 cup chopped celery
- 1/2 cup diced dill pickles
- 1 small red onion, chopped
- 1 cup avocado oil mayonnaise
- 1 tablepsoon Dijon mustard
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt or 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 4 hard-boiled eggs, cut into chunks
Instructions
- 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.
- Stir in the celery, the pickles and the onions.
- In a small bowl, mix together the mayonnaise, mustard, garlic, salt and pepper. Add to the cauliflower mixture and mix gently with a spatula.
- Gently stir in the eggs. Serve immediately, or cover and chill for an hour or so to allow flavors to meld.
