Free Printable: Low Carb & Keto Food List

• My Cauliflower Potato Salad Tastes Like The Creamy Regular Kind
• Ingredients & Substitutions
• How To Make Cauliflower Potato Salad
• My Recipe Tips
• Cauliflower Potato Salad (Easy Recipe) Recipe card
• Serving Ideas
• Recipe Reviews

My Cauliflower Potato Salad Tastes Like The Creamy Regular Kind

One of the (many, many) reasons I love spring and summer is they are some of the easiest times of year for low carb recipes . Between fresh grilled meats, juicy burgers (either bunless or on low carb hamburger buns ), and simple salads (like my creamy cucumber salad for a side or my healthy taco salad as a meal), there are so many delicious options to choose from. Best of all, many of these foods will please everyone – even if they are not eating low carb. Before I made this cauliflower potato salad , I didn’t expect it to be one of those. To my surprise, it was! Here’s why:

• Tastes like potato salad – The creamy, zesty dressing makes the dish, and it covers up the cauliflower so well. Everyone I’ve shared this with barely notices it’s not potatoes!
• Classic texture – It may not be potatoes, but I have a few tips to give this cauliflower potato salad recipe those potato-like vibes. And I’ve got all the classic add-ins — think hard-boiled eggs , crunchy celery, and onions.
• Simple and easy – Grab a few common staples, and you can have this dish ready in 15 minutes.
• Low carb, keto, and just plain healthy – My cauliflower potato salad has only 6g net carbs per serving, so it was perfect to include in my Easy Keto Cookbook ! It’s also gluten-free, dairy-free, paleo, and Whole30 compliant. But it’s also just a great healthier way to enjoy potato salad flavors and get your veggies at the same time!

This salad is perfect for your barbecues, picnics, and family get-togethers. It stores well, so you can prep it ahead. I make it all summer long. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my easy cauliflower potato salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Cauliflower – You’ll need a whole head, or grab a bag of cauliflower florets. The cauliflower taste in this dish is actually quite mild, because the dressing covers it up.
• Crunchy Veggies – Finely diced onion and celery add crunch and a little bite. Feel free to use any color onion (yellow, white, sweet, or red onion all work well), or if you’re feeling adventurous, swap out the celery with celeriac or fennel stalks.
• Eggs – I usually have some hard boiled eggs in my fridge, but you can also boil eggs in the air fryer or even boil eggs in the oven .
• 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.
• 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 !). You can substitute white vinegar or lemon juice if that’s what you’ve got.
• Dijon Mustard – I prefer the flavor of Dijon here, but regular yellow mustard works.
• 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 taste.
• Fresh Chives – Optional for garnish. Fresh dill or parsley are good, too.

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 .

1. Cook the cauliflower. You can use the microwave, steam the cauliflower , boil it on the stove, make Instant Pot cauliflower , or even use my roasted cauliflower recipe here if you like the flavor (like I do for roasted cauliflower salad ).
2. Make the dressing. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.

1. Mix together. In a large mixing bowl or serving bowl, toss the cooked cauliflower, diced onion and celery, and hard-boiled eggs together with the dressing. I like to garnish my cauliflower potato salad with chives and extra paprika to make it pop.

My Recipe Tips

• Cut the florets small. Smaller florets will more closely resemble potatoes. Plus, I like that they cook faster.
• Cook the cauliflower until very soft. I’m all for crisp-tender for many of my cauliflower recipes , but for this particular recipe, extra softness will give your cauliflower potato salad a texture that’s closer to potatoes.
• Fold or toss the salad rather than stirring. Since I recommend very soft cauliflower, I find that it can get a bit mushy if I stir it.
• If you have time, refrigerate for an hour. This is not required, but will let the flavors develop more. I often like to make this salad ahead anyway.
• Can you add actual potatoes? Yes, you can make this a cauliflower and potato salad. Feel free to use half cooked potatoes and half cooked cauliflower. You just need about 4-5 cups total.
• Change it up with dill pickles or bacon! If you like these flavors in potato salads, you’ll like them in this cauliflower potato salad, too. Just mince the pickles finely, or crumble oven baked bacon and add to your taste.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 head Cauliflower (cut into small florets) ▢
• 2/3 cup Mayonnaise ▢
• 1 tbsp Apple cider vinegar ▢
• 1 tbsp Dijon mustard ▢
• 1/2 tsp Garlic powder ▢
• 1/2 tsp Paprika ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1/3 cup Onion (finely diced) ▢
• 1/3 cup Celery (sliced thinly or diced) ▢
• 2 large Eggs (hard boiled, chopped) ▢
• Chives (optional, for garnish) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Cook the cauliflower on the stove or in the microwave. 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.
2. Meanwhile, in a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
3. In a large bowl, combine the cauliflower, diced onion, sliced celery, and diced egg.
4. Pour the dressing over the salad and mix well.
5. If you have time, refrigerate the cauliflower potato salad for at least 1 hour to let the flavors develop. (This is optional.) If desired, garnish with chives and additional paprika.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get the best texture and flavor in your cauliflower potato salad, plus a couple of my favorite variations to change it up.
• Store: Keep the salad in an airtight container in the fridge for up to 5 days. 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. Sometimes I make a double batch of the cooked cauliflower, and use the second half to make mashed cauliflower (which needs the same kind of very soft, cooked cauliflower).

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Cauliflower Potato Salad

Serving Ideas

Since I first published this cauliflower potato salad 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 it:

• Burgers – Try it with my classic hamburgers , crispy smash burgers , or 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.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Cauliflower Potato Salad (Easy Recipe)

My easy cauliflower potato salad tastes like regular potato salad, but it’s low carb, gluten-free, and better for you. Make it in 15 minutes!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/recipes/cauliflower-potato-salad-low-carb-paleo-potato-salad/

Ingredients

• 1 head Cauliflower (cut into small florets)
• 2/3 cup Mayonnaise
• 1 tbsp Apple cider vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp Garlic powder
• 1/2 tsp Paprika
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 1/3 cup Onion (finely diced)
• 1/3 cup Celery (sliced thinly or diced)
• 2 large Eggs (hard boiled, chopped)
• Chives (optional, for garnish)

Instructions

1. Cook the cauliflower on the stove or in the microwave. 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.
2. Meanwhile, in a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
3. In a large bowl, combine the cauliflower, diced onion, sliced celery, and diced egg.
4. Pour the dressing over the salad and mix well.
5. If you have time, refrigerate the cauliflower potato salad for at least 1 hour to let the flavors develop. (This is optional.) If desired, garnish with chives and additional paprika.

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get the best texture and flavor in your cauliflower potato salad, plus a couple of my favorite variations to change it up.
• Store: Keep the salad in an airtight container in the fridge for up to 5 days. 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. Sometimes I make a double batch of the cooked cauliflower, and use the second half to make mashed cauliflower (which needs the same kind of very soft, cooked cauliflower).

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

Free Printable: Low Carb & Keto Food List

• My Cauliflower Potato Salad Tastes Like The Creamy Regular Kind
• Ingredients & Substitutions
• How To Make Cauliflower Potato Salad
• My Recipe Tips
• Cauliflower Potato Salad (Easy Recipe) Recipe card
• Serving Ideas
• Recipe Reviews

My Cauliflower Potato Salad Tastes Like The Creamy Regular Kind

One of the (many, many) reasons I love spring and summer is they are some of the easiest times of year for low carb recipes . Between fresh grilled meats, juicy burgers (either bunless or on low carb hamburger buns ), and simple salads (like my creamy cucumber salad for a side or my healthy taco salad as a meal), there are so many delicious options to choose from. Best of all, many of these foods will please everyone – even if they are not eating low carb. Before I made this cauliflower potato salad , I didn’t expect it to be one of those. To my surprise, it was! Here’s why:

• Tastes like potato salad – The creamy, zesty dressing makes the dish, and it covers up the cauliflower so well. Everyone I’ve shared this with barely notices it’s not potatoes!
• Classic texture – It may not be potatoes, but I have a few tips to give this cauliflower potato salad recipe those potato-like vibes. And I’ve got all the classic add-ins — think hard-boiled eggs , crunchy celery, and onions.
• Simple and easy – Grab a few common staples, and you can have this dish ready in 15 minutes.
• Low carb, keto, and just plain healthy – My cauliflower potato salad has only 6g net carbs per serving, so it was perfect to include in my Easy Keto Cookbook ! It’s also gluten-free, dairy-free, paleo, and Whole30 compliant. But it’s also just a great healthier way to enjoy potato salad flavors and get your veggies at the same time!

This salad is perfect for your barbecues, picnics, and family get-togethers. It stores well, so you can prep it ahead. I make it all summer long. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my easy cauliflower potato salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Cauliflower – You’ll need a whole head, or grab a bag of cauliflower florets. The cauliflower taste in this dish is actually quite mild, because the dressing covers it up.
• Crunchy Veggies – Finely diced onion and celery add crunch and a little bite. Feel free to use any color onion (yellow, white, sweet, or red onion all work well), or if you’re feeling adventurous, swap out the celery with celeriac or fennel stalks.
• Eggs – I usually have some hard boiled eggs in my fridge, but you can also boil eggs in the air fryer or even boil eggs in the oven .
• 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.
• 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 !). You can substitute white vinegar or lemon juice if that’s what you’ve got.
• Dijon Mustard – I prefer the flavor of Dijon here, but regular yellow mustard works.
• 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 taste.
• Fresh Chives – Optional for garnish. Fresh dill or parsley are good, too.

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 .

1. Cook the cauliflower. You can use the microwave, steam the cauliflower , boil it on the stove, make Instant Pot cauliflower , or even use my roasted cauliflower recipe here if you like the flavor (like I do for roasted cauliflower salad ).
2. Make the dressing. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.

1. Mix together. In a large mixing bowl or serving bowl, toss the cooked cauliflower, diced onion and celery, and hard-boiled eggs together with the dressing. I like to garnish my cauliflower potato salad with chives and extra paprika to make it pop.

My Recipe Tips

• Cut the florets small. Smaller florets will more closely resemble potatoes. Plus, I like that they cook faster.
• Cook the cauliflower until very soft. I’m all for crisp-tender for many of my cauliflower recipes , but for this particular recipe, extra softness will give your cauliflower potato salad a texture that’s closer to potatoes.
• Fold or toss the salad rather than stirring. Since I recommend very soft cauliflower, I find that it can get a bit mushy if I stir it.
• If you have time, refrigerate for an hour. This is not required, but will let the flavors develop more. I often like to make this salad ahead anyway.
• Can you add actual potatoes? Yes, you can make this a cauliflower and potato salad. Feel free to use half cooked potatoes and half cooked cauliflower. You just need about 4-5 cups total.
• Change it up with dill pickles or bacon! If you like these flavors in potato salads, you’ll like them in this cauliflower potato salad, too. Just mince the pickles finely, or crumble oven baked bacon and add to your taste.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 head Cauliflower (cut into small florets) ▢
• 2/3 cup Mayonnaise ▢
• 1 tbsp Apple cider vinegar ▢
• 1 tbsp Dijon mustard ▢
• 1/2 tsp Garlic powder ▢
• 1/2 tsp Paprika ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1/3 cup Onion (finely diced) ▢
• 1/3 cup Celery (sliced thinly or diced) ▢
• 2 large Eggs (hard boiled, chopped) ▢
• Chives (optional, for garnish) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Cook the cauliflower on the stove or in the microwave. 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.
2. Meanwhile, in a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
3. In a large bowl, combine the cauliflower, diced onion, sliced celery, and diced egg.
4. Pour the dressing over the salad and mix well.
5. If you have time, refrigerate the cauliflower potato salad for at least 1 hour to let the flavors develop. (This is optional.) If desired, garnish with chives and additional paprika.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get the best texture and flavor in your cauliflower potato salad, plus a couple of my favorite variations to change it up.
• Store: Keep the salad in an airtight container in the fridge for up to 5 days. 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. Sometimes I make a double batch of the cooked cauliflower, and use the second half to make mashed cauliflower (which needs the same kind of very soft, cooked cauliflower).

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Cauliflower Potato Salad

Serving Ideas

Since I first published this cauliflower potato salad 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 it:

• Burgers – Try it with my classic hamburgers , crispy smash burgers , or 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.

Free Printable: Low Carb & Keto Food List

• My Cauliflower Potato Salad Tastes Like The Creamy Regular Kind
• Ingredients & Substitutions
• How To Make Cauliflower Potato Salad
• My Recipe Tips
• Cauliflower Potato Salad (Easy Recipe) Recipe card
• Serving Ideas
• Recipe Reviews

My Cauliflower Potato Salad Tastes Like The Creamy Regular Kind

One of the (many, many) reasons I love spring and summer is they are some of the easiest times of year for low carb recipes . Between fresh grilled meats, juicy burgers (either bunless or on low carb hamburger buns ), and simple salads (like my creamy cucumber salad for a side or my healthy taco salad as a meal), there are so many delicious options to choose from. Best of all, many of these foods will please everyone – even if they are not eating low carb. Before I made this cauliflower potato salad , I didn’t expect it to be one of those. To my surprise, it was! Here’s why:

• Tastes like potato salad – The creamy, zesty dressing makes the dish, and it covers up the cauliflower so well. Everyone I’ve shared this with barely notices it’s not potatoes!
• Classic texture – It may not be potatoes, but I have a few tips to give this cauliflower potato salad recipe those potato-like vibes. And I’ve got all the classic add-ins — think hard-boiled eggs , crunchy celery, and onions.
• Simple and easy – Grab a few common staples, and you can have this dish ready in 15 minutes.
• Low carb, keto, and just plain healthy – My cauliflower potato salad has only 6g net carbs per serving, so it was perfect to include in my Easy Keto Cookbook ! It’s also gluten-free, dairy-free, paleo, and Whole30 compliant. But it’s also just a great healthier way to enjoy potato salad flavors and get your veggies at the same time!

This salad is perfect for your barbecues, picnics, and family get-togethers. It stores well, so you can prep it ahead. I make it all summer long. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my easy cauliflower potato salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Cauliflower – You’ll need a whole head, or grab a bag of cauliflower florets. The cauliflower taste in this dish is actually quite mild, because the dressing covers it up.
• Crunchy Veggies – Finely diced onion and celery add crunch and a little bite. Feel free to use any color onion (yellow, white, sweet, or red onion all work well), or if you’re feeling adventurous, swap out the celery with celeriac or fennel stalks.
• Eggs – I usually have some hard boiled eggs in my fridge, but you can also boil eggs in the air fryer or even boil eggs in the oven .
• 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.
• 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 !). You can substitute white vinegar or lemon juice if that’s what you’ve got.
• Dijon Mustard – I prefer the flavor of Dijon here, but regular yellow mustard works.
• 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 taste.
• Fresh Chives – Optional for garnish. Fresh dill or parsley are good, too.

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 .

1. Cook the cauliflower. You can use the microwave, steam the cauliflower , boil it on the stove, make Instant Pot cauliflower , or even use my roasted cauliflower recipe here if you like the flavor (like I do for roasted cauliflower salad ).
2. Make the dressing. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.

1. Mix together. In a large mixing bowl or serving bowl, toss the cooked cauliflower, diced onion and celery, and hard-boiled eggs together with the dressing. I like to garnish my cauliflower potato salad with chives and extra paprika to make it pop.

My Recipe Tips

• Cut the florets small. Smaller florets will more closely resemble potatoes. Plus, I like that they cook faster.
• Cook the cauliflower until very soft. I’m all for crisp-tender for many of my cauliflower recipes , but for this particular recipe, extra softness will give your cauliflower potato salad a texture that’s closer to potatoes.
• Fold or toss the salad rather than stirring. Since I recommend very soft cauliflower, I find that it can get a bit mushy if I stir it.
• If you have time, refrigerate for an hour. This is not required, but will let the flavors develop more. I often like to make this salad ahead anyway.
• Can you add actual potatoes? Yes, you can make this a cauliflower and potato salad. Feel free to use half cooked potatoes and half cooked cauliflower. You just need about 4-5 cups total.
• Change it up with dill pickles or bacon! If you like these flavors in potato salads, you’ll like them in this cauliflower potato salad, too. Just mince the pickles finely, or crumble oven baked bacon and add to your taste.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 head Cauliflower (cut into small florets) ▢
• 2/3 cup Mayonnaise ▢
• 1 tbsp Apple cider vinegar ▢
• 1 tbsp Dijon mustard ▢
• 1/2 tsp Garlic powder ▢
• 1/2 tsp Paprika ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1/3 cup Onion (finely diced) ▢
• 1/3 cup Celery (sliced thinly or diced) ▢
• 2 large Eggs (hard boiled, chopped) ▢
• Chives (optional, for garnish) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Cook the cauliflower on the stove or in the microwave. 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.
2. Meanwhile, in a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
3. In a large bowl, combine the cauliflower, diced onion, sliced celery, and diced egg.
4. Pour the dressing over the salad and mix well.
5. If you have time, refrigerate the cauliflower potato salad for at least 1 hour to let the flavors develop. (This is optional.) If desired, garnish with chives and additional paprika.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get the best texture and flavor in your cauliflower potato salad, plus a couple of my favorite variations to change it up.
• Store: Keep the salad in an airtight container in the fridge for up to 5 days. 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. Sometimes I make a double batch of the cooked cauliflower, and use the second half to make mashed cauliflower (which needs the same kind of very soft, cooked cauliflower).

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Cauliflower Potato Salad

Serving Ideas

Since I first published this cauliflower potato salad 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 it:

• Burgers – Try it with my classic hamburgers , crispy smash burgers , or 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.

Free Printable: Low Carb & Keto Food List

• My Cauliflower Potato Salad Tastes Like The Creamy Regular Kind
• Ingredients & Substitutions
• How To Make Cauliflower Potato Salad
• My Recipe Tips
• Cauliflower Potato Salad (Easy Recipe) Recipe card
• Serving Ideas
• Recipe Reviews

My Cauliflower Potato Salad Tastes Like The Creamy Regular Kind

One of the (many, many) reasons I love spring and summer is they are some of the easiest times of year for low carb recipes . Between fresh grilled meats, juicy burgers (either bunless or on low carb hamburger buns ), and simple salads (like my creamy cucumber salad for a side or my healthy taco salad as a meal), there are so many delicious options to choose from. Best of all, many of these foods will please everyone – even if they are not eating low carb. Before I made this cauliflower potato salad , I didn’t expect it to be one of those. To my surprise, it was! Here’s why:

• Tastes like potato salad – The creamy, zesty dressing makes the dish, and it covers up the cauliflower so well. Everyone I’ve shared this with barely notices it’s not potatoes!
• Classic texture – It may not be potatoes, but I have a few tips to give this cauliflower potato salad recipe those potato-like vibes. And I’ve got all the classic add-ins — think hard-boiled eggs , crunchy celery, and onions.
• Simple and easy – Grab a few common staples, and you can have this dish ready in 15 minutes.
• Low carb, keto, and just plain healthy – My cauliflower potato salad has only 6g net carbs per serving, so it was perfect to include in my Easy Keto Cookbook ! It’s also gluten-free, dairy-free, paleo, and Whole30 compliant. But it’s also just a great healthier way to enjoy potato salad flavors and get your veggies at the same time!

This salad is perfect for your barbecues, picnics, and family get-togethers. It stores well, so you can prep it ahead. I make it all summer long. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my easy cauliflower potato salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Cauliflower – You’ll need a whole head, or grab a bag of cauliflower florets. The cauliflower taste in this dish is actually quite mild, because the dressing covers it up.
• Crunchy Veggies – Finely diced onion and celery add crunch and a little bite. Feel free to use any color onion (yellow, white, sweet, or red onion all work well), or if you’re feeling adventurous, swap out the celery with celeriac or fennel stalks.
• Eggs – I usually have some hard boiled eggs in my fridge, but you can also boil eggs in the air fryer or even boil eggs in the oven .
• 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.
• 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 !). You can substitute white vinegar or lemon juice if that’s what you’ve got.
• Dijon Mustard – I prefer the flavor of Dijon here, but regular yellow mustard works.
• 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 taste.
• Fresh Chives – Optional for garnish. Fresh dill or parsley are good, too.

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 .

1. Cook the cauliflower. You can use the microwave, steam the cauliflower , boil it on the stove, make Instant Pot cauliflower , or even use my roasted cauliflower recipe here if you like the flavor (like I do for roasted cauliflower salad ).
2. Make the dressing. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.

1. Mix together. In a large mixing bowl or serving bowl, toss the cooked cauliflower, diced onion and celery, and hard-boiled eggs together with the dressing. I like to garnish my cauliflower potato salad with chives and extra paprika to make it pop.

My Recipe Tips

• Cut the florets small. Smaller florets will more closely resemble potatoes. Plus, I like that they cook faster.
• Cook the cauliflower until very soft. I’m all for crisp-tender for many of my cauliflower recipes , but for this particular recipe, extra softness will give your cauliflower potato salad a texture that’s closer to potatoes.
• Fold or toss the salad rather than stirring. Since I recommend very soft cauliflower, I find that it can get a bit mushy if I stir it.
• If you have time, refrigerate for an hour. This is not required, but will let the flavors develop more. I often like to make this salad ahead anyway.
• Can you add actual potatoes? Yes, you can make this a cauliflower and potato salad. Feel free to use half cooked potatoes and half cooked cauliflower. You just need about 4-5 cups total.
• Change it up with dill pickles or bacon! If you like these flavors in potato salads, you’ll like them in this cauliflower potato salad, too. Just mince the pickles finely, or crumble oven baked bacon and add to your taste.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 head Cauliflower (cut into small florets) ▢
• 2/3 cup Mayonnaise ▢
• 1 tbsp Apple cider vinegar ▢
• 1 tbsp Dijon mustard ▢
• 1/2 tsp Garlic powder ▢
• 1/2 tsp Paprika ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1/3 cup Onion (finely diced) ▢
• 1/3 cup Celery (sliced thinly or diced) ▢
• 2 large Eggs (hard boiled, chopped) ▢
• Chives (optional, for garnish) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Cook the cauliflower on the stove or in the microwave. 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.
2. Meanwhile, in a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
3. In a large bowl, combine the cauliflower, diced onion, sliced celery, and diced egg.
4. Pour the dressing over the salad and mix well.
5. If you have time, refrigerate the cauliflower potato salad for at least 1 hour to let the flavors develop. (This is optional.) If desired, garnish with chives and additional paprika.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get the best texture and flavor in your cauliflower potato salad, plus a couple of my favorite variations to change it up.
• Store: Keep the salad in an airtight container in the fridge for up to 5 days. 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. Sometimes I make a double batch of the cooked cauliflower, and use the second half to make mashed cauliflower (which needs the same kind of very soft, cooked cauliflower).

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Cauliflower Potato Salad

Serving Ideas

Since I first published this cauliflower potato salad 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 it:

• Burgers – Try it with my classic hamburgers , crispy smash burgers , or 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.