Low Carb Cauliflower Potato Salad

This Low Carb Cauliflower Potato Salad recipe is a really great alternative to classic potato salad. It’s a mock cauliflower potato salad recipe that is quick and easy to make and totally delicious!

You won’t miss the potatoes at all!!  Well, maybe a little.  But you’ll get over it!  This Low Carb Cauliflower Potato Salad is made from the most basic of ingredients, just like a classic potato salad is.  The difference is that we swap out the potatoes for cauliflower.  The cauliflower is steamed until fork-tender and mashed a bit so the texture is a little bit creamy like a classic potato salad.

And this Mock Cauliflower Potato Salad has a lot of personality with the crunch of the celery and the combo of flavors from the eggs, onions, and mustard.  

Cauliflower Potato Salad Recipe Ingredients

• Head of cauliflower, cored and cut into bite sized pieces
• Celery
• Green onion
• Fresh parsley
• Dill pickle relish (optional)
• Hard boiled eggs
• Olive oil mayonnaise
• Greek yogurt
• Yellow mustard 
• Seasoning

Find printable recipe below with the measurements.

How To Make Cauliflower Potato Salad

1. Make Dressing. Whisk together the yogurt, mayonnaise, mustard, onion powder, salt, and pepper in a bowl. Chill in the refrigerator until you’re ready to toss the ingredients.
2. Steam Cauliflower. Steam cauliflower until fork tender.
3. Toss Ingredients. Gently fold in the cooled and drained florets, eggs, celery, green onions and parsley. Add the dressing and stir to coat the ingredients.
4. Season. Season with salt and pepper.
5. Chill. Refrigerate for at least 30 minutes before serving.

More Potato Salad Recipes

• Dill Pickle Potato Salad 
• Roasted Garlic Potato Salad
• Arugula Pesto Potato Salad
• Red Potato Salad
• Mexican Potato Salad

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Yield: 6 servings

Low Carb Cauliflower Potato Salad

Prep Time 20 minutes

Cook Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 30 minutes

This Low Carb Cauliflower Potato Salad recipe is a really great alternative to classic potato salad. It's a mock cauliflower potato salad recipe that is quick and easy to make and totally delicious!

Ingredients

• 1 head cauliflower, cored and cut into bite sized pieces
• 2 large stalks celery, finely chopped
• 1/2 cup green onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon dill pickle relish (optional)
• 4 hard boiled eggs (4 egg whites + 2 egg yolks), finely chopped
• 1/3 cup olive oil mayonnaise
• 2 tablespoons plain, Greek yogurt
• 1 tablespoon yellow mustard (add more to taste)
• 1 tablespoon cider vinegar
• 1 teaspoon onion powder
• 1 teaspoon fresh or dried dill
• salt and freshly ground black pepper to taste

Instructions

1. Bring about 2-3 inches of water to a boil in a large pot and place a steam basket with the cauliflower florets over it. The steam from the water will cook the cauliflower in about 5-7 minutes. Cook until fork-tender.
2. Transfer the remainder of the hot cauliflower to a colander and run cold water over it to halt the cooking. Set aside to let the water drain.
3. In a large mixing bowl, whisk together the yogurt, mayonnaise, mustard, onion powder, salt, and pepper.
4. Gently fold in the cooled and drained cauliflower florets, chopped hard boiled eggs, celery, green onions and parsley.
5. Refrigerate for at least 30 minutes before serving, so the salad gets cold and the flavors meld.

For The Hard Boiled Eggs

1. Fill a large pot with cool water and add eggs. The water should cover them by an inch or more.
2. Boil eggs for 8-10 minutes. Remove pot from heat.
3. Drain the pot and refill with cold water.  Let eggs sit in cold water for another 2-3 minute before removing the outer shell.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 133Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 129mgSodium: 277mgCarbohydrates: 6gFiber: 3gSugar: 3gProtein: 7g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.