What Makes This Recipe So Good
This cauliflower potato salad recipe is every bit as good as a classic summer potato salad, with a fraction of the carbs! Here, cauliflower takes the place of potatoes, making this recipe perfect for anyone eating keto or just watching their carbs and starch intake.You’ll be surprised how much this tastes like classic potato salad! The cauliflower is steamed until just soft, then smothered in a deliciously tangy dressing made from mayo, Dijon mustard, apple cider vinegar, salt, and black pepper. Red onions, chopped dill pickle, and celery give the salad a little crisp flavor and texture.Since it’s served cold, cauliflower potato salad is a great make-ahead option. You can easily mix everything up the night before your potluck or barbecue. Just refrigerate it in an airtight container! It’ll keep for 3 to 5 days, though it’s best within the first 24-48 hours.
Key Ingredients
Cauliflower – Fresh cauliflower works best here, but you can try frozen cauliflower if you want. I haven’t tested it, so it may soften too much. For a visually fun cauliflower potato salad, use fresh purple or green cauliflower.Dijon Mustard – There’s just enough Dijon in this salad dressing to give it a little tang. Dijon is naturally full of strong, sharp flavors. It’s not overpowering here, though. The other ingredients, especially the mayo, balance it nicely.Mayo – The creaminess in the cauliflower potato salad is due in large part to the mayonnaise. Feel free to use an avocado oil based mayo or even a spicy mayo to give the salad a different flavor. If you’re vegan, you can use a vegan mayonnaise. Hard-Boiled Eggs – A classic potato salad ingredient! Naturally, they belong in cauliflower potato salad, too. You can hard-boil your eggs however you like – stovetop, air fryer, or even in the Instant Pot! For a vegan salad, leave out the eggs!Fresh Dill – Totally optional, highly recommended. Fresh dill ties everything together beautifully, giving the salad a little fresh green flavor.
Chef’s Tips
If you’re short on time, you can serve the cauliflower potato salad right away. It’s really best if you chill it first, though. A good 2-3 hours in the fridge lets the flavors meld and deepen, making each bite even more flavorful.If you want to cut back on the fat in this recipe, use hard-boiled egg whites only, instead of whole hard-boiled eggs. That way you still get the texture of the eggs and a little extra protein without as much fat.Feel free to play with the flavors in this cauliflower potato salad recipe to make it more like the classic potato salad you know and love. You can use more or less Dijon, skip the chopped dill or celery, or add a little paprika. Try sour cream instead of mayo. Sprinkle a little shredded cheddar cheese on top.
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