Cauliflower Potato Salad (aka mock potato salad) has a mayo-based dressing with a touch of Dijon, dill, and a few spices. It’s every bit as delicious as regular potato salad, but with a fraction of the carbs!
The magical property of cauliflower is that you can transform it into almost anything else. Cauliflower lends itself well to low carb simulations of pizza crust, bread sticks, rice, mashed potato, macaroni and cheese, and yes, even potato salad! I know what you’re thinking, and I was skeptical too, but let me explain.
If you think about what cauliflower is replacing (e.g., things like pizza crust, potato, rice, pasta, etc.), those are usually bland foods. For example, the flavor of macaroni and cheese doesn’t come from the pasta, it comes from the cheese sauce! The pasta is just there as a vehicle for that cheesy deliciousness.
Same thing with pizza! The crust is just a way to get in cheese and sauce and any toppings you like.
Which is why cauliflower works well as a stand-in without changing the flavor of these normally carb-heavy dishes too much.
Pro Tip: This keto Cauliflower Potato Salad is a delicious low carb spin on a classic potato salad, and it has a similar flavor profile. It’ll satisfy keto and non-keto eaters alike!
Mock Potato Salad – Cauliflower Potato Salad
Cauliflower works particularly well as the base for a low carb potato salad! Once cauliflower is chopped and cooked, it looks very similar to chopped cooked potato, especially when it’s covered in creamy sauce. I recommend letting this salad chill for an hour before serving so that the cauliflower can absorb the flavor of the dressing.
This Cauliflower Potato Salad has a fairly classic potato salad flavor, with a base of mayo, mustard, and a few spices. I add red onion and dill to bump up the flavor, and hard-boiled eggs for protein and flavor.
Pro Tip: To brighten up the flavor, don’t skip the fresh dill! You can also use fresh parsley.
Keto Potato Salad
To keep this recipe low carb, I use cauliflower instead of potato and I add hard-boiled egg for protein. Mayo adds fat, and I like to go for mayo that has a good-quality oil, such as olive oil or avocado oil. And if you can’t find a store-bought mayo you love, it’s easy enough to make your own!
Potato Salad Nutrition
If you’re wondering how many carbs you’ll actually save by eating my Cauliflower Potato Salad instead of regular potato salad, take a quick peek at the nutrition info for both.
Carbs in Potato Salad
According to the USDA Nutrient Database, 1 serving (1/2 cup) of potato salad with egg has the following nutrition information:
- 2.45g protein
- 11.75g fat
- 20.23g total carbs
- 1.6g fiber
- 18.63g net carbs
Carbs in Cauliflower Potato Salad (aka Mock Potato Salad)
- 3g protein
- 12g fat
- 4g total carbs
- 1g fiber
- 3g net carbs
More Delicious Low Carb Salad Recipes:
- Spiralized Cucumber Salad with Peanuts, Basil, and Ginger Miso Dressing
- Green Bean Salad with Hearts of Palm, Olives, Red Pepper, and Feta
- Roasted Asparagus Antipasta Salad
- Broccoli Salad with Bacon and Cheese
- Spinach Strawberry Salad
Cauliflower Potato Salad
- 3 cups raw chopped cauliflower florets
- 6 tablespoons mayo
- 1/2 tablespoon fresh lemon juice
- 1/2 tablespoon Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon sweet paprika
- 1/8 teaspoon black pepper
- 1/4 cup minced red onion
- 2 large hard-boiled eggs chopped
- 2 tablespoons fresh dill
- Add the cauliflower to a medium saucepan and cover with cool water by 2 inches. Bring to a boil, and then turn heat down and simmer until fork-tender, about 5 minutes. Drain and cool completely.
- Stir together the mayo, lemon juice, Dijon, onion powder, garlic powder, salt, paprika, black pepper, red onion, eggs, and dill in a large bowl. Fold in the cauliflower to coat.
- Chill 1 hour, or store in the fridge for up to 5 days.
- Net Carbs: 3g per 1/2-cup serving
- Fresh herbs really brighten up this salad! In addition to dill, you can add fresh parsley if you like.
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