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Healthy Cauliflower Potato Salad Recipe Easy Low Carb Side Dish

Healthy Cauliflower Potato Salad - featured image

A vibrant, satisfying low-carb salad that swaps half the potatoes with cauliflower for a lighter, creamy texture and tangy herbaceous dressing. Perfect for potlucks or weeknight meals.

Ingredients

Scale
  • 1 medium head cauliflower, cut into small florets
  • 3 medium Yukon Gold or red potatoes, peeled and diced
  • ½ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 stalk celery, finely chopped
  • ¼ cup red onion, finely diced
  • 2 tablespoons fresh dill, chopped
  • Salt and pepper to taste
  • Optional: 2 hard-boiled eggs, chopped

Instructions

  1. Rinse cauliflower and cut into small, uniform florets. Peel and dice potatoes into roughly 1-inch cubes. Chop celery, red onion, and dill finely. Set aside.
  2. Bring a large pot of salted water to a boil. Add diced potatoes and cook for about 8 minutes until just tender but not mushy. Remove potatoes with a slotted spoon and drain in a colander.
  3. Steam cauliflower florets for 5-7 minutes until tender-crisp. Avoid overcooking. Let both potatoes and cauliflower cool completely.
  4. In a large bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Adjust seasoning to taste.
  5. Add cooled potatoes and cauliflower to the dressing. Toss gently to coat without breaking up the veggies. Fold in celery, red onion, fresh dill, and optional chopped hard-boiled eggs.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, stir gently and adjust salt and pepper if needed.

Notes

Steam cauliflower until tender-crisp to avoid mushiness. Pat dry if watery after steaming. Chill salad at least 30 minutes for best flavor. Use vegan mayo and coconut yogurt for dairy-free version. Can substitute herbs or add protein like chicken or chickpeas.

Nutrition

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