This low carb cauliflower potato salad is a lighter, healthier twist on the classic side dish, made with cauliflower, hard-boiled eggs, and a creamy dill dressing. It’s perfect for summer cookouts or easy meal prep
This cauliflower potato salad is a healthy spin on my Nanny’s old-fashioned potato salad. While I love her version, I’ll admit it’s not the healthiest. So I made an EBF-approved version by swapping the potatoes for cauliflower to make it low carb, using avocado oil mayo, and skipping the dairy. The result? A light, flavorful side dish that’s perfect for all your summer gatherings.
I like to make the recipe with eggs for an added boost of protein. With the eggs added, each serving has 12 grams of protein! You can easily make this a vegan dish by leaving out the eggs.
What really makes this salad shine is the creamy dill dressing. In my opinion, the dressing can make or break a salad—and this one totally delivers. It ties all the ingredients together for a fresh, flavorful bite every time.
Why You’ll Love This Recipe
If you’re craving a creamy, nostalgic potato salad without the carbs, this one checks all the boxes:
- Low-carb: Cauliflower gives you the texture of potatoes without the starch.
- Creamy + flavorful: The dressing is rich, tangy, and packed with fresh dill and garlic.
- Easy to make: Just boil the cauliflower, blend the dressing, and toss everything together.
- Light, but satisfying: It’s won’t weigh you down, but it’s still packed with flavor.
- Versatile: This salad is a crowd-pleaser, making it perfect for cookouts and BBQs. Plus, it stores well in the fridge, so it’s great for meal prep.
Ingredients Needed
You only need 9 simple ingredients for this low-carb cauliflower potato salad, and most of them are fresh staples you might already have on hand.
- cauliflower florets – the perfect stand-in for potatoes! Once cooked and cooled, they mimic the texture of classic potato salad without the starch.
- hard-boiled eggs – adds protein and that creamy, satisfying bite you expect in a traditional version. Follow my guide for how to make hard boiled eggs.
- celery – for crunch and freshness in every bite.
- green onion + red onion – a combo that adds just the right amount of zip and depth. You can sub shallot for the red onion if you want a milder flavor.
- fresh dill – a must for that tangy herby flavor that makes this salad shine.
- creamy dressing – a flavorful blend of avocado oil mayo, apple cider vinegar, dijon mustard, shallot, garlic, and seasonings. It’s tangy, rich, and ties everything together with a classic potato salad feel—just lighter and low-carb.
Recipe Substitutions & Variations
This low-carb cauliflower potato salad is super flexible! Here are a few ways you can switch things up:
- Egg-free: Not a fan of eggs or cooking for someone who avoids them? You can totally skip the hard-boiled eggs and still have a delicious salad.
- Traditional mayo: I prefer avocado mayo for a lighter, heart-healthier option, but classic mayo works just fine here too.
- No fresh dill? If you don’t have fresh dill on hand, you can use dried dill in a pinch. Just reduce the amount to about 2 teaspoons since dried herbs are more concentrated.
- Add-ins: Want to bulk it up or change the vibe? Try adding chopped pickles, sliced radishes, or a little Dijon mustard stirred into the salad (in addition to the dressing) for extra tang.
How to Make Cauliflower Potato Salad
Step 1: Bring a large pot of water to a boil. Add cauliflower and cook until tender but still firm, about 10 minutes. Drain, run cold water over the cauliflower to cool. Drain completely.
Step 2: In a blender combine all dressing ingredients and blend until smooth.
Step 3: In a large bowl, add the cauliflower, eggs, celery, green onion, shallot and dill. Pour the dressing over the salad ingredients.
Step 4: Mix everything together well and refrigerate until chilled. Enjoy!
Brittany’s Recipe Tips!
- Don’t overcook the cauliflower! You want it tender but still with a little bite, like a perfectly cooked potato. Overcooked cauliflower will fall apart and make the salad mushy.
- Let it chill: This salad is even better after it’s had time to sit in the fridge. Aim for at least 1 hour, but overnight is even better for flavor.
- Make the eggs ahead of time: If you’re short on time, prep the hard-boiled eggs the night before. You can even use store-bought pre-cooked eggs in a pinch.
How to Serve
This cauliflower potato salad is a perfect low-carb twist on the classic, and it still pairs well with all your summer favorites. Whether you’re firing up the grill or bringing this to a cookout, here are some ideas on what to serve alongside this salad:
How to Store
Store this cauliflower potato salad in an airtight container in the fridge for up to 3–4 days. It’s best served chilled, so let it sit for at least an hour before serving to help the flavors meld. Just give it a quick stir before serving, especially if it’s been sitting for a bit.
Frequently Asked Questions
Yes! Cauliflower is lower in calories and carbs than potatoes, making this version great for anyone watching their carb intake. Plus, it’s packed with fiber, vitamin C, and antioxidants.
Absolutely. Just omit the eggs and use vegan mayo instead of regular or avocado oil mayo. The flavor will still be creamy and delicious.
Avocado oil mayo is a great choice because it’s made with wholesome ingredients and has a light, neutral flavor. You can also use traditional mayo, olive oil-based mayo, or a plant-based option if needed.
More Side Salads
Be sure to check out the full collection of salad recipes on EBF!
