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This keto cauliflower potato salad recipe (aka mock potato salad) has a creamy mayo-based dressing with a touch of Dijon, fresh dill, and a few spices. It’s every bit as delicious as regular potato salad, but with just 3 grams net carbs per serving!
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 potatoes, 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, breadsticks, potato, rice, pasta, etc.), those are usually relatively 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. I admit, the texture is a bit different. But this is why cauliflower works well as a stand-in without changing the flavor of these normally carb-heavy dishes too much.
Similarly, in this recipe cauliflower replaces potato, which isn’t really what brings most of the flavor. The creamy dressing, herbs, and savory spices pack a punch!
This is a delicious low carb spin on a classic potato salad (it’s also naturally gluten free), and it has a similar flavor profile. If you need a gluten free and/or keto side dish, make this recipe for your next potluck, picnic, or barbecue. It’ll satisfy keto and non-keto eaters alike.
Why Use Cauliflower For Mock 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!
This recipe has a fairly traditional potato salad flavor, with a base of mayo, mustard, and a few spices. I add red onion and dill for a sharp bite to cut through the rich mayo, and hard-boiled eggs for protein, flavor, and color.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Raw chopped cauliflower florets – Cauliflower is the base of this creamy salad. We cook it briefly and let it cool completely before mixing it up.
- Mayo – Mayo is the creamy base for this salad dressing.
- Fresh lemon juice – A touch of fresh lemon brightens the flavor
- Dijon mustard – With its sharp, savory flavor, Dijon mustard adds depth.
- Onion powder, garlic powder, salt, sweet paprika, and black pepper – These spices create complexity and lend classic potato salad flavor to this mock version.
- Red onion – A little bit of minced red onion adds piquancy to cut through the rich mayo.
- Hard-boiled eggs – For flavor, texture, and color. If you don’t like hard-boiled eggs in your potato salad, feel free to skip them here.
- Fresh dill – Fresh dill completely elevates the flavor of this rich, creamy side dish.
How to Make Faux Potato Salad With Cauliflower
- Cook, drain, and cool the cauliflower. 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. (PRO TIP: Don’t let it get mushy!) Drain well and cool completely, about 30 minutes.
- Combine. 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.
- Refrigerate. Cover and chill 1 hour so the flavors can blend.
Storage
Store this in an airtight container in the fridge for up to 5 days.
Pro Tip: Try Half Potato, Half Cauliflower
If keeping this side dish keto isn’t a concern but you still want to keep the carbs down, use 1 1/2 cups of cauliflower florets and 1 1/2 cups of chopped potatoes.
What Do You Serve With Mock Potato Salad?
You can serve this as a side dish with anything that you’d serve regular potato salad with! Here are a few ideas:
- Grilled hot dogs, chili dogs, and/or burgers
- Grilled steak
- Instant Pot BBQ chicken
Tips For the Best Keto Cauliflower Potato Salad
- Let this salad chill for at least 1 hour before serving so the cauliflower can absorb the flavor of the dressing.
- To brighten the flavor, don’t skip fresh herbs, but feel free to swap out the fresh dill for any fresh herbs you like! Parsley is also delicious, and I like scallion or chives here as well.
- If you want to increase the protein or you really like hard-boiled eggs, you can add up to 4 of them in this recipe.
- To bump up the protein in this dish even more, add 1 or 2 cans of drained tuna in water and/or 1 can of drained white beans. It will make this a full meal that’s perfect for meal prepped lunches during the week.
Frequently Asked Questions
Yes! This salad is low carb, gluten free, and easy to fit into a ketogenic meal plan. It’s a delicious way to get in a serving of vegetables. Make sure to use a healthy mayo (such as one made with olive oil or avocado oil) to get in healthy fats here.
1. Add fresh cauliflower florets to a medium saucepan and cover with cool water by 2 inches.
2. Bring to a boil, and then turn heat down and simmer until fork-tender, about 5 minutes.
3. Drain and cool completely.
Yes, you can swap out up to half of the mayo for Greek yogurt. Greek yogurt is a good replacement for mayo in regular potato salad, and it works well in this low carb version as well.
More Delicious Low Carb Salad Recipes
- Spiralized Cucumber Salad with Peanuts, Basil, and Ginger Miso Dressing
- Roasted Asparagus Antipasta Salad
- Spinach Strawberry Salad
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Keto Cauliflower Potato Salad Recipe
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Ingredients
- 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 minced fresh dill plus a sprig for garnish if desired
Instructions
- Cook, drain, and cool the cauliflower. 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. (PRO TIP: Don't let it get mushy!) Drain well and cool completely, about 30 minutes.
- Combine. 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.
- Refrigerate. Cover and chill 1 hour so the flavors can blend, or store in the fridge for up to 5 days.
Notes
- Net Carbs: 3 grams per 1/2-cup serving
- Recipe Yield and Serving Size: This recipe makes about 3 cups total, or 6 (1/2-cup) servings.
- Fresh Herbs Make it Special: Fresh herbs really brighten up this salad! In addition to dill, you can add fresh parsley, scallion, and/or chives if you like.
- Storage: Store in an airtight container in the fridge for up to 5 days.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on June 24, 2019 and updated on April 29, 2026.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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I’m so grateful for your recipes, Faith! I love being able to eat healthy without having to sacrifice my favorites!
What a great idea! I will be trying this.
That looks so good! Thanks for the shout-out for my salad.