Cauliflower ‘no potato’ salad is a great low-carb alternative to the traditional carb-laden potato salad. Steamed cauliflower comes together with celery, shallots, parsley, and eggs all coated with traditional potato salad dressing for a similar taste without the carbs.
If you’re already thinking about those summer barbecues, picnics and outdoor celebrations, you’ll need to add this low carb, keto friendly no potato salad to your menu. It is guaranteed to please.
Looking for more side dish options? Try this Creamy and Delicious No Carb Mashed ‘Potatoes’ Alternative, this Miso Glazed Roasted Sheet Pan Veggies, or this Roasted Vegetable and White Bean Salad.
Why You’ll Love This Recipe For ‘No Potato’ Salad
This no potato salad is a great alternative to a traditional white potato potato salad. Just as tasty, just as easy to make and guaranteed not to send your blood sugar through the roof.
Ingredients To Make No Potato Salad
- Cauliflower – I used one head, cut into florets.
- Celery – I used 2 stalks, finely diced
- Shallot- finely chopped
- Parsley – finely chopped, fresh
- Eggs – hard boiled and minced
- Olive oil or avocado oil mayonnaise
- Dijon mustard
- Sea salt
- Freshly ground black pepper
- Optional addition to add a little zing and some antioxidants to your cauliflower salad- 2 cubes of Kovi Kai pressed ginger and 2 triangles of Kovi Kai pressed fresh turmeric or 1 tsp each fresh finely minced ginger and turmeric
Equipment
- measuring spoons
- pot
- colander
- egg cooker
- small bowl
How To Make No Potato Salad
- Chop cauliflower into small florets, about ½ inch in size. Steam in a pot on the stove top until tender. Rinse in a colander with cold water and set aside to cool.
- Chop celery, shallot, and parsley and place in a large bowl.
- Meanwhile, place the eggs in a pot just covered in lightly salted water. Bring to a boil, then turn off heat and cover. Leave the eggs covered for 6 minutes. Drain and place in an ice bath to stop the cooking. Alternatively, you can use an egg cooker. Peel eggs when they are cool to the touch. Mince the eggs and add to the bowl with celery, shallot and parsley.
- In a small bowl stir together the mayonnaise, mustard, salt and pepper. Coat the veggies and eggs in the mayo mixture. Stir in the cooled cauliflower florets and coat evenly in mayo mixture. Taste and add salt and pepper if needed.
- Serve immediately or chill in the refrigerator until ready to serve. Enjoy!
Storage
This no potato salad will keep in the fridge for 3-4 days in an airtight container. I do not recommend freezing this no potato salad.
Pro Tips
Here are a few things you can do to make sure your no potato salad turns out every time.
- Cut the cauliflower into bite-sized pieces. This will ensure all the pieces cook at the same pace and it will be easier for everyone to eat.
- Feel free to add your favorite traditional potato salad add ins like bacon or pickles.
FAQs
Can I use frozen cauliflower to make this no potato salad?
Yes, if you have frozen cauliflower in the freezer you can substitute it for the fresh cauliflower.
What is a good substitute for potatoes in a low carb potato salad?
I’ve used cauliflower as a substitute for potatoes in this no potato salad.
Can I double this recipe?
Yes, absolutely. If you are cooking for a crowd or just want to have leftovers you can make a double batch of this recipe.
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Cauliflower "no potato" Salad
Equipment
Ingredients
- 1 head cauliflower cut into florets
- 2 stalks celery finely diced
- 1 shallot finely chopped
- 1 TBS parsley finely chopped
- 2 eggs hard boiled and minced
- 2 TBS olive oil or avocado oil mayonnaise
- 1 TBS Dijon mustard
- 1 tsp sea salt
- 1/4 tsp freshly ground black pepper
- optional addition to add a little zing and some antioxidants to your cauliflower salad- 2 cubes of Kovi Kai pressed ginger and 2 triangles of Kovi Kai pressed fresh turmeric or 1 tsp each fresh finely minced ginger and turmeric
Instructions
- Chop cauliflower into small florets, about ½ inch in size. Steam in a pot on the stove top until tender. Rinse in a collander with cold water and set aside to cool. Chop celery, shallot, and parsley and place in a large bowl.
- Meanwhile, place the eggs in a pot just covered in lightly salted water. Bring to a boil, then turn off heat and cover. Leave the eggs covered for 6 minutes. Drain and place in an ice bath to stop the cooking. Alternatively, you can use an egg cooker. Peel eggs when they are cool to the touch. Mince the eggs and add to the bowl with celery, shallot and parsley.
- In a small bowl stir together the mayonnaise, mustard, salt and pepper. Coat the veggies and eggs in the mayo mixture. Stir in the cooled cauliflower florets and coat evenly in mayo mixture. Taste and add salt and pepper if needed.
- Serve immediately or chill in the refrigerator until ready to serve. Enjoy!