CAULIFLOWER POTATO SALAD

I love this cauliflower potato salad even more than regular potato salad. This cauliflower potato salad recipe has all the delicious flavors of traditional potato salad, without any potatoes. Honestly, it is so good and you won’t even know that you are not having potatoes.

I promise you once you try it you will never go back to potato salad again. It is tossed in a creamy dressing and it’s so delicious. Also, it is low carb, keto, gluten-free, and is only 1 WW point per serving. This is sure to be a crowd favorite!

Why You Will Love Cauliflower Potato Salad

• It tastes like potato salad and is made with cauliflower instead.
• This salad is tossed with a creamy light dressing.
• It is a low carb cauliflower potato salad.
• This cauliflower mock potato salad is delicious.
• This is such a great way to enjoy cauliflower.

What Is Cauliflower Potato Salad Made Of?

Cauliflower “potato” salad is a take on potato salad using cauliflower. There are no potatoes in this recipe. This cauliflower “potato” salad has all the delicious flavors of potato salad and a creamy dressing.

Cauliflower Mock Potato Salad Ingredients

• Cauliflower: One head of cauliflower is used in this cauliflower mock potato salad recipe.
• Eggs: Slice the hard-boiled eggs for this salad.
• Celery: Chop the celery.
• Onion: Dice the red onion.
• Parsley: Top the cauliflower potato salad with chopped parsley.
• Greek Yogurt: This is the base of the creamy dressing.
• Mayonnaise: A little bit of light mayonnaise is used for flavor.
• Mustard: Stone-ground mustard adds flavor to the dressing.
• Seasoning: Season the dressing with garlic powder, salt, and pepper.

Is Cauliflower Potato Salad Healthy?

Yes, this cauliflower potato salad is healthy. It is a mock potato salad with cauliflower that is low-carb and keto-friendly. Also, the dressing is lightened up and made with 0-fat greek yogurt and a small amount of light mayonnaise.

Low Carb Cauliflower Potato Salad

This cauliflower “potato” salad does not contain any potatoes. It is the perfect low carb salad that is packed with flavor.

Keto Cauliflower Potato Salad

This cauliflower potato salad is a delicious keto-friendly salad.

Is Cauliflower Potato Salad Gluten-Free?

Cauliflower potato salad is naturally gluten-free.

How To Make Cauliflower Potato Salad

First, cut the cauliflower into small pieces. Then, boil the cauliflower.

Next, place the cauliflower in a strainer and run cold water over it so it stops cooking.

Then, hard-boil the eggs and slice them into small pieces. After that, wash, dry, and chop the celery. Also, dice the red onion and chop the parsley.

Next, add the cauliflower, hard-boiled eggs, celery, red onion, and parsley to a large bowl.

Then, mix the 0-fat greek yogurt, light mayonnaise, stone-ground mustard, garlic powder, salt, and pepper in a separate bowl. After that, add the dressing to the bowl with the rest of the ingredients.

Mix everything together and enjoy!

How Long Does Cauliflower Potato Salad Last?

This cauliflower potato salad will last 2-3 days in the refrigerator if stored in an airtight container.

Tips For Making Cauliflower Potato Salad

Don’t Overcook The Cauliflower

Make sure not to overcook the cauliflower when it is boiling. You don’t want your cauliflower to become mushy.

Evenly Cut The Cauliflower

Make sure to cut the cauliflower into even bite-sized pieces before boiling it.

Variation: Make Egg Salad With Cauliflower

You can make this cauliflower potato salad into an egg salad with cauliflower. Just add 3-4 more hard-boiled eggs or as many as desired.

More Recipes To Try Next!

• Buffalo Cauliflower Salad
• Easy Creamy Potato Soup
• Buffalo Chicken Salad Recipe
• Oven Roasted Sweet Potatoes
• Join us on our YouTube channel for recipe videos!

5 from 1 vote

CAULIFLOWER POTATO SALAD

Prep: 15 minutes mins

Cook: 3 minutes mins

Total: 18 minutes mins

Servings: 4 servings

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I love this cauliflower potato salad even more than regular potato salad. It is tossed in a creamy dressing and it’s low-carb, keto-friendly, and gluten-free.

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Ingredients 

1x2x3x

• ▢ 1 large head of cauliflower
• ▢ 4 hard-boiled eggs
• ▢ 1 cup chopped celery
• ▢ 1/3 cup diced red onion
• ▢ 1 ½ tablespoons chopped fresh parsley
• ▢ 1/2 cup 0-fat greek yogurt
• ▢ 3 tablespoons light mayonnaise
• ▢ 1 teaspoon stone-ground mustard or dijon mustard
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon pepper

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Instructions 

• Cut the cauliflower into bite-sized pieces. This will allow it to cook fast since the pieces are small. Fill a saucepan with water and a pinch of salt over the stove. Once the water is boiling, add the cauliflower and boil it for 2-3 minutes. Check the cauliflower and make sure not to overcook it.
• Once the cauliflower is done, carefully pour it into a strainer. Run cold water over the strainer to stop the cauliflower from cooking. Or, place the cauliflower in an ice bath.
• Hard-boil the eggs. Then, slice the hard-boiled eggs into small pieces.
• Wash, dry, and chop the celery. Also, dice the red onion and chop the parsley.
• Add the cauliflower, hard-boiled eggs, celery, red onion, and parsley to a large bowl.
• In a separate both, mix the 0-fat greek yogurt, light mayonnaise, stone-ground mustard, garlic powder, salt, and pepper.
• Add the dressing to the bowl with the rest of the ingredients. Mix everything together and enjoy!

Video

Notes

• Cauliflower: This cauliflower “potato” salad is a take on potato salad using cauliflower. There are no potatoes in this recipe.
• Don’t Overcook: Make sure not to overcook the cauliflower when it is boiling. You don’t want your cauliflower to become mushy.
• Egg Salad: Turn this into an egg salad with cauliflower by adding 3-4 more hard-boiled eggs.
• Storage: Store leftovers in an airtight container in the fridge for 2-3 days.

 

WW Points: 1 point per serving

To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition

Calories: 141kcal, Carbohydrates: 7.6g, Protein: 9.8g, Fat: 8.2g, Saturated Fat: 1.9g, Cholesterol: 167mg, Sodium: 485mg, Fiber: 1.3g, Sugar: 3.6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @wwhealthyfoodiegirl or tag #healthyfoodiegirl!