This Low Carb Cauliflower Potato Salad is a fresh twist on a classic dish! It uses cauliflower instead of potatoes, making it lighter and still super tasty!
I love how creamy it gets with a bit of mayo and Greek yogurt. Plus, it’s perfect for summer picnics. Your friends might not even notice it’s low carb—shhh, it’s our little secret! 😉
Key Ingredients & Substitutions
Cauliflower: The star of this salad! It mimics the texture of potatoes nicely. If cauliflower isn’t available, you could try broccoli for a different but delicious crunch.
Mayonnaise: I prefer full-fat mayo for creaminess. If you’re looking for a lighter option, try reduced-fat mayo or even avocado mayo for a healthier twist!
Greek Yogurt: This adds a tangy flavor and creaminess. If you want a non-dairy option, consider using a plant-based yogurt. It works just as well!
Dijon Mustard: This ingredient gives a zesty kick! If you don’t have it, plain yellow mustard can be a good substitute, though it will change the flavor slightly.
Fresh Dill: Optional but adds fresh flavor. If you’re not a fan of dill, you can replace it with parsley or chives for a different herb profile.
How Can I Cook Cauliflower to Make It Perfectly Tender?
Cooking the cauliflower just right is key to keeping that nice crunch! Here’s how:
- Bring a large pot of water to a boil and add salt to season the cauliflower as it cooks.
- Add the florets and let them boil for about 4-5 minutes. Don’t overcook them!
- Once tender but still crisp, drain the cauliflower and give it a quick rinse under cold water. This stops the cooking and keeps the color bright.
Let it sit to drain completely. You don’t want any extra moisture making your salad soggy!
Low Carb Cauliflower Potato Salad
Ingredients You’ll Need:
Main Ingredients:
- 1 large head of cauliflower, cut into bite-sized florets
- 3 large hard-boiled eggs, chopped
Dressing:
- 1/2 cup mayonnaise (preferably full-fat)
- 1/4 cup plain Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- Salt and black pepper, to taste
Add-Ins:
- 2 celery stalks, finely diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh dill, chopped (optional)
For Garnish:
- Paprika (optional)
- Chopped fresh chives or parsley
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 1 hour to chill in the refrigerator. So in total, you’re looking at around 1 hour and 15 minutes before you can dig into this delicious salad!
Step-by-Step Instructions:
1. Cook the Cauliflower:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the cauliflower florets to the pot. Cook them for about 4-5 minutes—just until they’re tender but still crunchy. You don’t want them to turn mushy! After cooking, drain the cauliflower and rinse it under cold water. This will stop the cooking process. Let it drain well so it’s not watery when added to the salad.
2. Mix the Dressing:
In a big mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar (or lemon juice), salt, and black pepper. Whisk everything together until it’s nice and smooth. This creamy dressing will bring everything together!
3. Combine All Ingredients:
Now it’s time to add the fun stuff! Add the drained cauliflower, chopped hard-boiled eggs, diced celery, chopped red onion, and dill (if using) into the dressing. Gently toss everything together with a spatula, being careful not to break the cauliflower too much.
4. Adjust the Seasoning:
Give your salad a taste. If you think it needs more flavor, feel free to add a bit more salt, pepper, or vinegar. It’s all about making it just right for you!
5. Chill Out!
Cover the bowl with plastic wrap or a lid and pop it in the refrigerator. Let it chill for at least one hour. This allows all those lovely flavors to meld together and makes it extra refreshing.
6. Serve and Enjoy!
After chilling, give the salad a quick stir, then sprinkle some paprika and fresh chives or parsley on top for a pop of color. Serve it chilled, and enjoy your creamy, crunchy Low Carb Cauliflower Potato Salad! Perfect for any occasion!
Can I Use Frozen Cauliflower for This Recipe?
Yes, you can! Just make sure to thaw the frozen cauliflower completely before using. You can quickly thaw it in the microwave or leave it in the refrigerator overnight. After thawing, drain any excess moisture to prevent the salad from becoming watery.
How Long Can I Store Leftover Salad?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually improve with time, but be mindful that the texture may change slightly as it sits.
Can I Make This Salad Vegan?
Absolutely! You can substitute the mayonnaise with a vegan mayo and replace the Greek yogurt with a dairy-free alternative, such as cashew cream or coconut yogurt, for a delicious vegan version of this salad.
How Spicy Is This Salad?
This salad is generally mild, but if you’re looking for a kick, you could add a dash of hot sauce to the dressing or some diced jalapeños to the mix. Adjust according to your spice preference!
