Do you love potato salad, but hate all the carbs and calories that come with it? How about trying this Cauliflower Potato Salad Recipe? It has all the flavors of the traditional potato salad, but it has no potato, is low carb, and healthier!
It has everything you want in a potato salad, but without the potato. Made with hard boiled eggs, easy mayo, it comes together super fast!
A few days ago, I was thinking what to do for lunch. I opened my fridge and I noticed I had a cauliflower head there waiting for me to eat.
I guess I took time to try this recipe because I was a little skeptical of people saying Cauliflower Potato Salad tastes as good as potato salad. And I have to say that it DOES. Of course, cauliflower and potatoes are not the same vegetables, but they have similar consistencies.
On top of that, what brings the real potato flavor to this Cauliflower Potato Salad is the typical seasonings used for potato salad.
Cauliflower is a blank slate when it come to cooking, because it takes well to whatever flavors you put with it, like potatoes do, but without all those carbs. But cauliflower is way more versatile than that.
This salad is ready for your picnics, barbecues and parties. It might remind you of a deviled egg, because of the hard boiled eggs and paprika, but the red onion, celery and scallions take it to the next level.
How to Make this Cauliflower Potato Salad
Assembling this recipe is a snap. For easy meal prep, you can make the hard boiled eggs a day or so ahead of time if you like. I explain how to do that in my Easy Deviled Eggs recipe.
Then, you steam the cauliflower until it’s tender, which only takes a few minutes. When you cut the florets, it’s a good idea to try to cut them into small, bite-size pieces.
The dressing requires mayo and comes together fast, and the salad itself is garnished with thinly sliced scallions and ready to go.
What Kind of Mayo To Use
I love using a homemade mayo, and my 1-Minute Homemade Mayonnaise makes it hard to resist. It’s foolproof and fast.
Once you make it, you’ll wonder why you never tried it before. It’s fresh, and you know what’s in it because you made it yourself.
However, if you have a good quality, store-bought mayo in the fridge, go ahead and use it. It will still be delicious, and it’ll still be a low-carb, keto, gluten-free potato salad.
Serving and Storing
- Eggs: You can make them a couple days ahead of time. Just keep them in the fridge until you’re ready to assemble the salad.
- Cauliflower: You can steam this veggie ahead of time and store in the fridge, covered, for a day.
- Dressing: Yes! Noticing a trend? You can make the mayo ahead of time, as it will keep for a couple of days.
If you’re not making and eating the salad immediately and would rather prep ahead, prep the components separately and store them separately. Then, when it’s time to assemble, put them all in a bowl and go for it. This also prevents the salad from getting too soggy.
This salad tastes good at room temperature, but can also be chilled, once dressed, for a short bit right before serving.
All these ingredients together make this Cauliflower Potato Salad tastes as good as the traditional potato salad, without all the carbs and the calories. Enjoy!
More Cauliflower Recipes to Try:
I thought, “What I should make with this cauliflower?” I have already made lots of different recipes such as cauliflower pizza dough, cauliflower tots, mashed cauliflower, garlic parmesan roasted cauliflower, mashed cauliflower shepherd’s pie and so on. Then, I remembered I’ve always wanted to make Cauliflower Potato Salad and I haven’t yet!
Serve this Cauliflower Potato Salad with:
- Baked Chicken Breast Recipe
- Garlic Butter Baked Chicken Breast
- Garlic Butter Baked Pork Chops
- Garlic Butter Lamb Chops Recipe
- Garlic Butter Shrimp Skillet Recipe
Cauliflower "Potato" Salad Recipe
For the salad
- 5 cups cauliflower florets
- 1/4 cup red onion - chopped
- ½ yellow bell pepper - chopped
- 1/3 cup celery - chopped
- 2 hard boiled eggs - chopped
- ½ teaspoon paprika - for topping
- Fresh parsley - chopped (for topping)
- Steam the head of cauliflower by filling a large pot with about 2 cups of water and place a steamer basket in the bottom.
- Bring the water to a boil. Meanwhile cut the cauliflower head up into florets and remove the stem from the cauliflower.
- Place the cauliflower florets into the steamer basket.
- Cover the pot and steam until the cauliflower florets are fork tender (6-8 minutes).
- Remove from the heat and let the cauliflower cool down for 5 minutes.
- Place the steamed cauliflower in a bowl and add all the remaining ingredients for the salad (not including the ingredients for topping). Set aside.
- In a small bowl, add all the ingredients for the dressing and whisk everything together to combine.
- Taste to check the seasoning and pour the dressing over the salad.
- Mix all together until well combined.
- Top with paprika and fresh chopped parsley. Enjoy!
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