This Cauliflower Potato Salad tastes just like the classic potato salad that you’re used to, just with way less carbs and healthier ingredients!

Recently I’ve been making this low-carb Cauliflower Potato Salad for family get-togethers where I know I’ll be tempted by my grandmother’s ridiculously good potato salad.


  • 2 heads of cauliflower diced (about 10 cups)
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt and pepper
  • 1.5 cups mayonnaise
  • 1/4 cup yellow mustard
  • 1 cup diced dill pickles
  • 1 cup minced white onion
  • 1/2 cup diced celery
  • 6 hardboiled eggs
  • 1 tablespoon apple cider vinegar or white vinegar
  • Paprika for topping


  1. Preheat the oven to 375° F. Line 2 large  baking sheets with parchment.
  2. Dice the cauliflower into 1 inch cubes and toss with olive oil and salt and pepper. Spread onto the baking sheets in a single layer. Bake for 30 minutes (flipping halfway through) until the tops are just starting to turn golden. Let cool.
  3. While the cauliflower is baking hard boil your eggs.
  4. In a large bowl combine the remaining ingredients, add it the cauliflower and 4 diced eggs, toss to coat. Taste for salt and pepper and add more if needed. Layer the salad into a serving dish, thinly slice the remaining eggs and lay them across the top. Sprinkle with paprika, chill until ready to serve.

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