With the same great taste as classic potato salad, everyone will be fooled by this delicious low-carb twist!
As soon as the weather warms up and the invitations for outdoor gatherings start rolling in, I start craving potato salad. It’s a dish that’s practically synonymous with picnics and barbecues. The thing about the warmer months, though, is that it’s a time of year when most folks, myself included, are trying to eat lighter. This is exactly why cauliflower is one of my favorite veggies to cook with in the spring and summer. It’s such a great ingredient to lighten up many dishes that are typically carb-heavy, like rice, pizza crust, and, you guessed it, potato salad.
Since cauliflower has a similar color, flavor, and texture as potatoes when cooked, it’s the perfect low-carb substitute for this dish. Trust me when I say that no one will miss the potatoes. This recipe has all the same flavors as a regular potato-based salad, i.e., tangy and creamy from the mayo, mustard, and vinegar, and a delightfully crunchy texture from the onions and celery. The addition of dill paste also lends a nice herbal note, while paprika adds a slightly sweet and earthy undertone.
This recipe is quick and easy to whip up before you pop it in the fridge to chill for a couple of hours. It pairs so well with a wide variety of dishes, especially classic picnic fare. You and your guests may even like it better than classic potato salad, so be sure there’s enough for everyone to have seconds!
Is This Low-Carb Potato Salad With Cauliflower Healthy?
Classic potato salad is a must-have at backyard gatherings, but it’s notorious for being high in both carbs and fat. By substituting the potato with cauliflower, it lowers the overall carb count of the dish. Cauliflower also contains fiber as well as many vitamins and minerals. However, keep in mind this dish is still mayonnaise-based, making it high in fat.
If you’d like to make this recipe Paleo-friendly and/or compliant with Whole30, be sure to use an approved mayo (typically made with avocado oil) and also check that the Dijon mustard does not contain any wine. This dish is already keto-friendly and gluten-free, but you could also make it vegan by omitting the eggs and using a vegan mayonnaise.
Ramp Up The Flavor With Roasted Cauliflower
This recipe calls for boiling the cauliflower, similar to how potatoes are boiled for regular potato salad. However, if you’d prefer, you could roast the cauliflower instead. Simply spread the cauliflower florets onto a parchment-lined baking sheet, toss them with a tablespoon of olive oil, salt, and pepper, and roast them in a 400°F oven for 15 to 20 minutes until fork-tender. Roasting the cauliflower will caramelize the florets, giving them a slightly nutty, sweet flavor, as well as a nice crispy texture.
How Do I Store Leftovers?
If you have any leftovers, simply place them in an airtight container and pop them in the fridge for up to 4 days. I don’t recommend freezing any leftovers, as the mayonnaise can break down and separate upon thawing, and the cauliflower is likely to turn soggy.
Serving Suggestions
Since this salad tastes so similar to real-deal potato salad, it goes well with all the same dishes you’d expect to find at a barbecue or picnic. I recommend serving it with Cheeseburger Sliders, Baked Beans, Grilled Corn On The Cob, and Coleslaw. For any vegetarian folks, this salad would also be super delicious with Black Bean Burgers or Portobello Mushrooms.
Recipe
Ingredients
- Sea salt
- 5 cups cauliflower cut into florets
- 4 eggs
- 1/2 cup celery thinly sliced
- 1/4 cup red onion diced
For The Dressing:
- 9 tablespoons mayonnaise
- 5 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons dill stir-in paste
- 1/2 teaspoon paprika
- 2 teaspoons sea salt
- Pinch of pepper
Instructions
- Bring a large pot of salted water to a boil. Once boiling, add the cauliflower, cover, and cook until just fork-tender, about 9-10 minutes.
- While the cauliflower cooks, place the eggs in a medium pot and cover with 2 inches of water. Bring to a boil on high heat. Once boiling, turn off the stove, and cover the pot. Let sit for 12 minutes, and then drain and cover with cold water.
- Once the cauliflower is cooked, drain it, and then spread the florets onto a large sheet of paper towel. Use more paper towel to gently press out any excess water. Add the florets to a large bowl.
- Peel and dice the boiled egg. Add the eggs to the bowl with the cauliflower, along with the celery and red onion.
- Whisk all the dressing ingredients in a medium bowl, and then add the dressing to the cauliflower mixture. Stir until well combined.
- Cover and refrigerate for at least 2 hours to let the flavors develop.
- Season to taste with salt and pepper before serving.
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