Cauliflower and Potato Salad with Lemon-Dill Dressing

Our Cauliflower Potato Salad is a fresh, low‑carb take on the classic summer potato salad. Perfect for Memorial Day, July 4th, Labor Day and all your backyard get‑togethers, this recipe keeps the familiar flavors and texture you love while swapping potatoes for cauliflower. It’s easy, satisfying, and a delicious side for barbecues, picnics, and potlucks.

Pair it with other low‑carb picnic favorites to build a complete holiday menu. These lighter sides are tasty, family‑friendly, and made for summertime outdoor meals.

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Fire up the grill, invite friends and family, and enjoy summer holidays with flavorful, healthy low‑carb recipes.

Ingredients

The star of this recipe is fresh cauliflower cut into florets. Cauliflower is versatile, nutritious, and an excellent low‑carb stand‑in for potatoes. Joanie keeps the classic potato salad dressing — tangy, slightly sweet, and creamy — so the finished salad tastes very much like the original. Use bite‑sized cauliflower pieces to mimic the texture of potato cubes.

Joanie uses diced red onion for color and a brighter bite, plus celery and chopped hard‑boiled eggs for the familiar crunch. Celery seed in the dressing adds a distinctive savory note. Stone ground mustard gives deeper flavor and color, while paprika and fresh dill finish the salad before serving.

Preparation Tips

Preparation is very similar to traditional potato salad. Core steps:

• Cut one large head of cauliflower into florets and bring a pot of salted water to a boil.
• Blanch the florets 4–5 minutes until just tender. Drain thoroughly and pat dry — excess moisture prevents the dressing from clinging.
• Cut larger florets into bite‑sized pieces so they resemble potato cubes.
• In a large bowl, combine the cauliflower with diced red onion, sliced celery, and chopped hard‑boiled eggs.

Make the dressing in a smaller bowl, then gently fold it into the cauliflower mixture. Use a good quality mayonnaise (Joanie likes avocado oil mayonnaise) and balance with apple cider vinegar, stone ground mustard, garlic powder, celery seed, salt and pepper. Refrigerate the salad so the flavors meld. Serve cold and garnish with paprika and chopped dill.

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Low Carb Cauliflower Potato Salad

A perfect potato substitute, cauliflower delivers the familiar texture with far fewer carbs. Joanie’s dressing balances tart and sweet, and with celery, red onion, and chopped eggs you’ll enjoy the classic potato salad taste without the potatoes. Chill well and serve cold at your next picnic.

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