This cauliflower potato salad is for anyone who loves BBQing, summertime, salads, low carb foods, high carbs foods — did I cover everyone? That’s right, everyone.
Literally everyone will love this cauliflower potato salad!
And if you’re over there, saying to yourself, “she’s crazy, I hate cauliflower” — you’re included in this. Because bacon, mayo and the right spices make everything taste amazing! You know it, I know it, Ina Garten knows it.
If you’re ready to wow your friends and family, then join me in making this amazing cauliflower potato salad! It is, dare I say, EVEN BETTER than potato salad!
Regular Potato Salad is sooo dang delicious, but talk about high in carbs…
1 cup of diced potatoes has 26.2 grams of carbs, while there are only 5.3 grams of carbs in cauliflower (same serving size)! The solution for us low carb foodies? Make this cauliflower potato salad instead…
How to Make cauliflower potato salad
This cauliflower potato salad requires a bit of chopping and prep work to throw it all together (no more than traditional potato salad), but it’s worth every tasty second.
Here’s what you need to know:
Prep the cauliflower.
You’ll want to start with a small head of cauliflower, to ensure there’s enough sauce to coat the entire cauliflower potato salad. (If a large cauliflower is your only option, use a little less of it.)
Steam the cauliflower by placing 1 inch of water in a pot with the cauliflower, and covering it with a lid. Cook the keto vegetables on medium, until they’re nice and tender.
Allow the cauliflower to cool in a colander while assembling the rest of the ingredients. Be sure to let the cauliflower dry completely — liquidy cauliflower will water down the cauliflower potato salad dressing (not what we’re going for).
Alternatively, you can make a roasted cauliflower potato salad — although this requires more dishes and extra steps.
Hard boil the eggs.
To save dishes, I hard boil the eggs in the same pot as the cauliflower.
Cover the eggs with an inch of water, then bring water to a boil. Once boiling, cover pot with a lid and turn off the heat — cook the eggs like this for 18 minutes.
Once cooked, remove eggs from water and run cold water over them to stop them from cooking any longer. Peel them, dice them, and add them to the salad.
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Next, let’s cook the bacon. As you know, bacon likes to be cooked low and slow as it can burn easily. Once cooked through, remove sliced bacon from the pan and let them cool on a paper towel-lined plate. (I pour the bacon fat into a small ceramic dish so I can use it later)
Chop up the bacon and add it to the salad.
Chop all the veggies, measure the mayo + mustard. Toss everything in a bowl and voila! You’ve got a delicious cauliflower potato salad!
As incredible as this cauliflower potato salad is the day of, I find it even tastier the next day, when all the sauce and spices have enough time to soak into the veggies — keep that in mind if you’re having a party, this is the perfect dish to prep a day before!
What to Serve With Cauliflower Salad
With a cauliflower potato salad this tasty, it’s hard to serve it with the “wrong” low carb recipes! Here are a few of my favorite low carb meals to compliment this cauliflower salad:
- The perfect side salad for BBQs! Or, serve it with instant pot BBQ chicken or instant pot ribs
- Delicious picnic salad. Serve with low carb wraps full of keto chicken salad.
- Ham — I mean, duh.
Try making this cauliflower potato salad for low carb meal prep.
Although it doesn’t freeze well, it does taste delicious a few days after being made. We love making this while roasting a ham — then divvying it into your best meal prep containers for the tastiest of low carb lunches!
Is This A Paleo Potato Salad?
This recipe can be a paleo potato salad if you mind the labels on each of your ingredients.
The ingredient to buy with caution is mayonnaise — be sure the ingredient list is compliant with paleo foods before adding it to your cauliflower potato salad (the ingredient to watch out for is soybean oil).
Try making your own mayonnaise to eliminate any cauliflower potato salad paleo concerns!
Cauliflower Potato Salad Variations + Substitutes
If you hate mayo — try making cauliflower potato salad with Greek yogurt (not for our paleo friends).
Low carb Greek yogurt will add a nice serving of protein to this dish, along with a few extra carbs. Keep this in mind if you’re watching your carb count closely — mayo is a better option for those wanting a cauliflower potato salad keto variation!
Get wild with low carb vegetables! You could try diced pickles, parsley, even tomatoes would be nice!
Cauliflower potato salad with bacon is my preferred way to go — but if you don’t eat bacon, feel free to leave it out. You can also swap it with turkey bacon or pancetta.
More Cauliflower recipes
Cauliflower recipes make the low carb world go ’round!
It’s my favorite low carb substitute in all sorts of recipes — from cauliflower mac and cheese to cauliflower stuffing to cauliflower tabbouleh — there are so many delicious recipes you can work up with this veggie.
What’re you favorite ways to eat cauliflower?
cauliflower potato salad recipe
I hope you enjoy this cauliflower potato salad recipe as much as I do! Let me know your thoughts in the comments below!
Pst, if you don’t like cauliflower, try making this salad with turnips instead!
Cauliflower Potato Salad
- 1 Cauliflower small
- 6 Slices of Bacon
- 4 Egg
- 5 Scallions
- 1/2 Cup Celery finely diced
- 1/3 Cup Sour Cream
- 1/3 Cup Regular Mayonnaise
- 1 Tablespoon Mustard
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 1/4 Teaspoon Paprika
- Cut the cauliflower into small chunks and steam it (can be done in a microwave or in a small pot with water).
- Meanwhile, cook the bacon until crispy. Set aside and allow to cool/drain on paper towels.
- Once the cauliflower is cooked, place in a colander and allow to drain as much as possible. You want to get as much liquid out as you can!
- Add water to the pot, and hard boil the eggs.
- Once cooked, set them aside and allow them to cool.
- Dice the scallions and celery. Crumble the bacon. Peel the eggs and dice those as well.
- Add the mayonnaise, sour cream, mustard, paprika, salt and pepper to a small bowl, and stir until consistent.
- Add all ingredients to a large bowl and combine. Enjoy!
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