This Mock Potato Salad is Low Carb Made with Cauliflower and with a Tasty Dressing that is as close to traditional potato salad as you can get!
While cauliflower might not be your first choice when you think of potato salad, in the low carb world, cauliflower is the veggie most likely to replace potato. The texture and bite of tender cauliflower can resemble the texture and bite of potato salad, although the taste is obviously not the same. The end result though can make a traditional high carb recipe, much lower in carbs and just as satisfying. Should you expect it to taste like potato? Absolutely not. It is cauliflower but the dressing will bring you back to the potato salad you might have enjoyed prior to going low carb.
I use cauliflower in many recipes and often disguise it as my kids will not eat it as is. This recipe wasn’t made for my kids, it was for me, the hubby and some friends we were having over.
I’ve got plenty of disguised cauli recipes my kids had no clue they were eating a veggie, like in my Bacon Cheeseburger Cauliflower Casserole, Chicken Enchilada Cauli Casserole and Loaded Mashed Cheesy Cauliflower.
My friends loved the flavor of this salad and felt it was every bit as good as a typical potato salad. My hubby liked it although he isn’t low carb so of course he’d just prefer potato salad!
It’s an awesome make ahead side dish and perfect to take to a BBQ. If you need a entree idea, my Crock Pot BBQ Pulled Chicken is a great crowd pleaser and pairing with this dish.
Feel free to sub yogurt instead of mayo if you prefer. Regular yellow mustard can also be used instead of Dijon and red wine vinegar or even apple cider vinegar can be used instead of white wine vinegar.
Hope you enjoy this easy side!
Low Carb Cauliflower Mock Potato Salad
- 1 pound Cauliflower
- 1/3 cup Mayonaise
- 1 tbsp Olive Oil
- 2 tbsp White Vinegar
- 1 tbsp Dijon Mustard
- 1 tsp Garlic Powder
- 1/4 tsp Paprika
- 1/4 tsp Celery salt
- 1/4 tsp Sea Salt
- 1/4 tsp Pepper
- 2 Eggs Hard Boiled, chopped
- 1/4 cup Red Onion Sliced
- 1/4 cup Scallions chopped
Steam the cauliflower until fork tender, about 10 minutes. Cool to room temperature for 20-30 minutes.
Whisk the next 9 ingredients together, taste and adjust salt if needed.
Stir the dressing in the bowl with the cauliflower then add in the onion, eggs and scallions.
Chill for 30 minutes or until ready to serve.
Net Carbs: 5g