Cauliflower Potato Salad

All the taste without the starch

cauliflower potato salad

The Spruce Eats / Leah Maroney

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 8
Yield: 6 cups
Nutrition Facts (per serving)
155 Calories
13g Fat
5g Carbs
4g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 155
% Daily Value*
Total Fat 13g 17%
Saturated Fat 3g 13%
Cholesterol 78mg 26%
Sodium 293mg 13%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 4g
Vitamin C 36mg 178%
Calcium 35mg 3%
Iron 1mg 3%
Potassium 183mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cauliflower potato salad is the perfect low carb side for all of your picnic and outdoor gatherings. It's called "potato salad" and tastes like "potato salad," but there's no potatoes at all! The cauliflower has a similar texture and all the great attributes of your favorite potato salad without the starchiness. To satisfy your cravings, we use dill pickles, hard-boiled eggs, and dijon mustard for that familiar tangy flavor you look for in a good dressing. 

Turn this into a Whole 30 dish by making homemade mayonnaise or you can use a high quality store-bought variety. The recipe can be made a day in advance or you can make the dressing up to 3 days in advance, then mix everything together. Note, making it in advance helps the flavors deepen and creates an even better tasting dish.


For the Salad:

  • 1/4 cup red onion, chopped

  • 1/3 cup celery, chopped

  • 3 hard-boiled eggs, chopped

  • 2 tablespoons scallions, chopped

  • 2 tablespoons dill pickles, chopped

  • 5 cups cauliflower florets

For the Dressing:

  • 1/2 cup mayo

  • 2 tablespoons sour cream

  • 1 teaspoon Dijon mustard

  • 1 tablespoon pickle juice, or vinegar

  • 1 teaspoon dill

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • Paprika, optional

  • Chopped parsley, optional

Steps to Make It

Prepare the Salad

  1. Gather your ingredients.

    cauliflower salad ingredients
  2. Add the red onion, celery, chopped eggs, scallions and pickles to a bowl, tossing to combine.

    chopped veggies and hard boiled egg
  3. Bring a few inches of water to boil in a pot fitted with a steamer basket. Add your steamer basket and place the cauliflower in the basket. Steam, covered, for 8 to 10 minutes or until the cauliflower is tender. Remove the cauliflower from the steamer basket and set aside to cool. (If you don't have a steamer, see our tip below.)

    steamed cauliflower

Prepare the Dressing

  1. Gather your ingredients.

    cauliflower potato salad dressing
  2. Whisk together the mayo, sour cream, mustard, pickle juice, dill, and parsley in a bowl. Add salt and pepper to taste. 

    dressing ingredients whisked in a bowl
  3. Add the dressing and cooled cauliflower to the other ingredients you placed in the large bowl. Toss until all the ingredients are incorporated and the cauliflower is coated with the dressing. Sprinkle with a pinch of paprika and some chopped parsley, if desired. Enjoy!

    cauliflower potato salad

No Steamer? No Problem!

If you don't have a pot fitted with a steamer basket, try these options:

  • Use a wire basket or colander, but be sure the pot's rim is wide enough to hold either and they do not touch the water.
  • You can steam in the microwave! Place the cauliflower in a heatproof bowl with 1 to 2 tablespoons of water. Microwave on high for 3 to 5 minutes or until tender.