Cauliflower Potato Salad is a refreshing twist on a classic, swapping starchy potatoes for tender roasted cauliflower in a creamy, tangy dressing perfect for summer gatherings. This low-carb favorite packs all the nostalgic flavors without the carbs.
Whether you’re following a keto lifestyle or just want a lighter alternative, this cauliflower potato salad offers the same satisfying bite and creamy texture of the traditional version.
The Main Players in This Cauliflower Potato Salad
- Cauliflower – The hearty base that mimics the texture of potatoes when roasted, making it the perfect low-carb swap.
- Avocado mayonnaise – Adds richness and creaminess with a healthier fat profile.
- Dijon mustard – Brings bold, tangy depth to the dressing and balances the creaminess.
- Dill pickle juice – Infuses the salad with a zesty, briny kick that brightens each bite.
- Celery – Adds refreshing crunch and contrast to the creamy components.
- Red onions – Provide a sharp bite and a splash of color.
- Dill pickles – Deliver classic potato salad flavor with a tangy twist.
- Hard-boiled eggs – Bring richness and traditional texture, rounding out the dish.
How to Make This Cauliflower Potato Salad
Start by roasting the cauliflower until golden and fork-tender—this adds depth and prevents sogginess. While it cools, whisk together the creamy dressing of avocado mayo, Dijon mustard, and dill pickle juice.
Once the cauliflower is cool, fold it into the dressing with chopped celery, red onion, pickles, and diced hard-boiled eggs. Toss gently until everything is coated and well combined. Garnish with fresh dill and a sprinkle of paprika for color and aroma.
Tips, Tricks & Tasty Variations
To deepen the flavor, let the salad chill for at least 30 minutes before serving—this gives the ingredients time to mingle. If you’re after more protein, chopped grilled chicken or crumbled bacon make excellent additions.
Swap avocado mayo with Greek yogurt for a tangier, lighter profile. Craving heat? A spoonful of horseradish or a few dashes of hot sauce turns up the volume. For extra crunch, throw in some diced bell peppers or radishes.
Keep It Fresh: Storing Leftover Cauliflower Potato Salad
Refrigerate leftovers in an airtight container for up to four days. The flavors continue to develop, making it even tastier the next day. Freezing isn’t recommended, as cauliflower and mayo-based dressings don’t thaw well.
For easy meal prep, roast the cauliflower and make the dressing up to two days in advance, storing them separately until you’re ready to assemble. Give it a gentle stir before serving to refresh the texture.
Cauliflower Potato Salad
Ingredients
- ¼ cup celery finely diced
- ¼ cup red onions minced
- ¼ cup dill pickle chopped
- Salt and pepper to taste
- 1 tablespoon olive oil
- Dash of paprika
- ¼ cup avocado mayonnaise
- 2 tablespoons Dijon mustard
- 1 head cauliflower cut into ½-inch florets
- 2 tablespoons dill pickle juice
- 2 hard-boiled eggs chopped
- Fresh dill for garnish
Instructions
- Preheat oven to 400°F and line a baking tray with parchment paper. Coat the cauliflower florets in olive oil, season with salt and pepper, and distribute them evenly on the tray. Roast for 15 to 20 minutes until tender, then allow to cool.
- In a large bowl, prepare the dressing by whisking together avocado mayonnaise, Dijon mustard, and dill pickle juice. Incorporate the diced celery, minced red onions, chopped pickles, roasted cauliflower, and hard-boiled eggs. Season with additional salt and pepper if needed and gently fold the mixture until fully integrated.
- Top with fresh dill and a light dusting of paprika before serving.
Notes
Make Ahead Tips: Dressing and cauliflower can be prepared in advance to simplify assembly later.
Substitutes: Apple cider vinegar or lemon juice may replace pickle juice. Relish can substitute chopped pickles.
