Cauliflower Potato Salad
Enjoy a fresh twist on a classic favorite with this flavorful and hearty cauliflower potato salad.
By swapping out traditional potatoes for roasted cauliflower, this dish delivers all the textures and tastes of potato salad while keeping it low-carb.
Recipe originally published on OurZestyLife
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Low Carb Cauliflower Potato Salad
- With crunchy celery, smoky bacon bits, and a tangy mustard dressing, every bite is loaded with delicious flavor.
- The simple ingredients can be put together with a few easy steps.
- This protein packed salad is so filling and works as a standalone lunch, snack, or side dish.
- Enjoy this versatile cauliflower potato salad as a salad topper or even a vegetarian main – just omit the bacon!
Ingredients
Cauliflower: Roasted cauliflower is recommended for it’s texture and flavor, but boiled cauliflower will work as well.
Hard-Boiled Eggs: A rich and creamy addition that enhances texture and taste.
Dressing: Made with a blend of mayonnaise, mustard, pickle juice, onion powder and smoked paprika, this dressing brings a tangy and smoky kick.
Crunchy Components: Celery and chopped pickles provide the best crunch, while the real bacon bits add a savory and smoky flavor.
How To Make Cauliflower Potato Salad
- Chop cooked or roasted cauliflower into bite-sized pieces.
- Cut up the hard boiled eggs (according to recipe below)
- Prepare the creamy dressing.
- Toss cauliflower with the yolk mixture. Fold in remaining ingredients.
- Garnish with bacon bits.
Tips
- Adjust the amount of celery and pickles based on your crunch preference.
- Choose real bacon bits for the best taste—either store-bought or homemade.
- Chill this salad for the best flavor, so plan ahead for delicious results.
Storing It Right
 Refrigerate in an airtight container for up to 3 days.
This dish will become watery when thawed, so I do not recommended freezing it.
Tasty Side Dishes To Try
I hope you like this Cauliflower Potato Salad recipe! Leave a rating and comment below.
Cauliflower Potato Salad
Equipment
- mixing bowl
Ingredients
- 6 hard boiled eggs
- 10 ounces cauliflower, cooked, roasted preferrably
- ½ cup mayonnaise
- 1 Tablespoon mustard
- 1 teaspoon pickle juice, lemon juice or vinegar
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon pepper
- ½ cup diced celery
- ¼ cup diced pickles
- ¼ cup real bacon bits, divided
- 1½ Tablespoons parsley, divided
Instructions
- Cut cooked or roasted cauliflower into bite sized pieces.
- Separate the egg whites from the yolks. Chop egg whites into bite sized pieces.
- In a medium bowl, mash egg yolks, then add mayonnaise, mustard, pickle juice, onion powder, smoked paprika, and pepper. Toss with the cauliflower.
- Add chopped egg whites, celery, pickles, 1 tablespoon parsley, and all bacon bits except about 1 Tablespoon to cauliflower mixture. Fold together gently.
- Turn into a serving bowl and garnish with reserved bacon bits and parsley.
Nutrition
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