Cauliflower Potato Salad Recipe

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!

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 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!

MY OTHER RECIPES

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.

The dressing is amazing and I love the fact that it’s a little lighter than the traditional potato salad dressing. For this dressing, I used ½ cup of Greek yogurt instead of mayo. They say that even when you use light mayonnaise, it still has about 3 times more calories than Greek yogurt. Greek yogurt is also loaded with good quality protein that makes us feel full and probiotics that help with digestion. So, it’s always good to replace Greek yogurt for mayo when we can. But of course, I added only four tablespoons of light mayo to make it look like a real potato salad dressing.

Another flavourful ingredient is with Dijon mustard. It brings a little kick to it and more flavor. I also added garlic, because why not, right? Hmm… I love the strong garlic taste. I also added prosciutto instead of bacon. I think prosciutto in a potato salad makes a great addition and it was a good surprised in terms of flavor. But if you prefer to stick with the crispy bacon, go ahead and do it 😉

And what about paprika and chives on top? Perfect touch! 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!

Cauliflower "Potato" Salad Recipe

Yield: 6 people

Prep Time:

10 mins

Cook Time:

13 mins

Total Time:

23 mins

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!

Print Recipe

5 from 3 votes

Ingredients

US Customary - Metric

For the salad

• 1 medium/large cauliflower head — cut into florets
• ½ cup red onion — chopped
• ½ yellow bell pepper — chopped
• 1 cup celery — chopped
• 3 boiled medium eggs — chopped
• ½ teaspoon ground paprika — for topping
• 2 slices of prosciutto — chopped (for topping)
• 1 teaspoon chives — chopped (for topping)
• Fresh dill — chopped (for topping)

For the dressing

• ½ cup Greek yogurt
• ¼ cup + 1 tablespoon light mayo
• 2 tablespoon Dijon mustard
• 1 teaspoon garlic — minced
• Salt and pepper

Instructions

1. Steam the head of cauliflower by filling a large pot with about 2 cups of water and place a steamer basket in the bottom.
2. Bring the water to a boil. Meanwhile cut the cauliflower head up into florets and remove the stem from the cauliflower.
3. Place the cauliflower florets into the steamer basket.
4. Cover the pot and steam until the cauliflower florets are fork tender (6-8 minutes).
5. Remove from the heat and let the cauliflower cool down for 5 minutes.
6. Place the steamed cauliflower in a bowl and add all the remaining ingredients for the salad (not including the ingredients for topping). Set aside.
7. In a small glass bowl, add all the ingredients for the dressing and whisk everything together to combine.
8. Taste to check the seasoning and pour over the salad.
9. Mix all the ingredients together until well combined.
10. Top with paprika, prosciutto, and teaspoon chives. Enjoy!

Recipe Notes

This post contains affiliate links. For more information, please visit my disclosure page here.

Course: Salad

Cuisine: American

Keyword: gluten-free, low-carb, Salad, side dish, spring, summer

All text and images © Olivia / Primavera Kitchen.

Nutrition Information

Amount per serving (1/6) — Calories: 152, Fat: 8.5g, Saturated Fat: 2g, Cholesterol: 99mg, Sodium: 542mg, Carbohydrates: 8.2g, Fiber: 2g, Sugar: 4.5g, Protein: 11.4g

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This post contains affiliate links. For more information, please visit my disclosure page here.

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