Ingredients & Substitutions
Here I explain the best ingredients for keto potato salad, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
Cauliflower Potato Salad:
Cauliflower Florets – You’ll need a whole head, or grab a bag of florets. The cauliflower taste in this dish is actually quite mild, because the dressing covers it up. Onion – Finely diced onion adds that classic savory bite. Use what you’ve got… yellow, white, sweet, or red onion all work well! Celery – Chop it up fine for that extra crunch. If you’re feeling adventurous, swap it out with celeriac or fennel stalks for a twist. Eggs – I usually have some of my easy peel hard boiled eggs in my fridge, but you could also boil eggs in the air fryer or even boil eggs in the oven. Chives – Optional, but they make a pretty garnish. Fresh dill or parsley would also work.
Creamy Dressing:
Mayonnaise – The base of the dressing. I use homemade mayo when I have time to make it, but love this brand of store-bought. You can also use plain Greek yogurt or sour cream. I just prefer the flavor with mayo. Apple Cider Vinegar – I like this brand. The ACV brings a zesty kick to this cauliflower potato salad and I love the benefits (I also use it to make ACV gummies!). But you can substitute white vinegar or lemon juice if needed. Dijon Mustard – I prefer the flavor of Dijon here, but regular yellow mustard would also work. Seasonings – My simple combo of garlic powder, paprika (or use smoked paprika for extra flavor), sea salt, and black pepper give the dressing that classic potato salad flavor.
How To Make Cauliflower Potato Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Storage Instructions
Store: This easy cauliflower potato salad can store in an airtight container in the fridge for up to 5 days, so I love making it ahead. I don’t recommend freezing it, as mayo-based dressings don’t freeze well. Meal prep: You might as well just make the whole salad in advance, but if you prefer, you can just store the chopped veggies and mixed dressing separately to get a couple extra days out of them.
Serving Suggestions
Since I first published this recipe, I’ve made it dozens of times for my family, friends, potlucks, picnics, and more. Everyone says it tastes so much like regular potato salad, even my Eastern European extended family (who love their genuine potato salads). Here are some dishes I like to serve with this keto potato salad: I like to make a double batch of the cooked cauliflower, and use the second half to make mashed cauliflower. It needs the same kind of very soft, cooked cauliflower.
Burgers – Try it with my classic hamburgers, or make my lighter turkey burgers. Sausages – Grill up some hot dogs or brats for an easy cookout meal! I also like this cauliflower potato salad with air fryer sausage when the weather doesn’t cooperate. Steak – You can’t go wrong with a juicy grilled steak or chuck eye steak! For an indoor option, make my sirloin steak in the oven. Chicken – I love this salad with herby chicken kabobs, but my simple grilled chicken breast or grilled chicken legs are even faster.
If you make this cauliflower potato salad, let me know what you think in the comments below! Please enter your first name for your account. Your saved recipe will also be sent to your email. Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes). Drain well and let cool. Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons (30 mL) of water. Microwave on high for 10 minutes, stirring halfway through. Drain well and let cool. 📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook.
