Cauliflower Potato Salad – Low Carb Classic Flavor Recipe

Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 10-15 minutes


For the Salad

  • 1 large head cauliflower, cut into bite-sized florets
  • 1/2 cup chopped celery
  • 1/4 cup chopped red onion
  • 4 hard-boiled eggs, chopped
  • 1/4 cup chopped dill pickles (or pickle relish)
  • Salt and black pepper to taste

For the Dressing

  • 1 cup mayonnaise (use a good quality like Duke’s or Hellmann’s)
  • 1 tbsp yellow mustard (or Dijon)
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1/2 tsp granulated sugar (or sweetener of choice)
  • 1/2 tsp dry mustard
  • 1/4 tsp paprika
  • Salt and black pepper to taste


1. Prepare the cauliflower

  • Boiling: Bring a large pot of salted water to a boil. Add cauliflower florets and cook until tender, about 5-7 minutes. Drain well and let cool.
  • Roasting (for extra flavor): Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly browned. Let cool.

2. Make the dressing: In a medium bowl, whisk together mayonnaise, mustard, vinegar, lemon juice, sugar (or sweetener), dry mustard, paprika, salt, and pepper.

3. Assemble the salad: In a large bowl, combine cooled cauliflower, celery, onion, eggs, and pickles. Pour the dressing over the salad and toss gently to coat.

4. Chill and adjust: Refrigerate the salad for at least 1 hour to allow flavors to blend. Taste and adjust seasonings with salt and pepper if needed.

Optional Additions

  • Crumbled bacon
  • Chopped fresh herbs (dill, parsley, chives)
  • A pinch of celery seed


Ensure the cauliflower is completely cooled to avoid a watery salad.

For a creamier salad, increase the amount of mayonnaise.

Adjust the sweetness/tanginess balance by varying the amounts of sugar/sweetener and vinegar.

Make ahead! This salad tastes even better the next day as the flavors develop.


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