Low-Carb Cauliflower Potato Salad

A low-carb and healthier take on old-fashioned potato salad, this cauliflower potato salad is sure to be a crowd pleaser at summer cookouts. Made with a creamy cashew dressing instead of mayo, the recipe is low carb, dairy-free, gluten-free, and paleo friendly!

Cauliflower potato salad in a white bowl with three slices of hardboiled egg on the side.

Potato Salad is the Perfect Summer BBQ Recipe

When I think of summer and cookouts, I think potato salad. Have you ever had potato salad not in the summer? Personally, I think I’ve only had it at family reunions, picnics, barbecues, cookouts… all during the summertime!

This cauliflower potato salad is paleo and healthy version of my Nanny’s old-fashioned potato salad. While I love her version, I have to admit that it’s not the healthiest. I swapped potatoes for cauliflower to make this low carb, and skipped the mayo and dairy to make this a delicious, healthy side!

I like to make the recipe with eggs for an added boost of protein. With the eggs added, each serving has 12 grams of protein! You can easily make this a vegan dish by leaving out the eggs.

Cauliflower potato salad ingredients in a large bowl before mixing.

Dairy-free Cashew Dressing Instead of Mayo

The creamy cashew dressing is what makes this salad truly awesome – in my opinion. I feel like nine times out of ten, it’s the dressing that can make or break a salad. Even if you have a ton of great ingredients in the salad itself, if the dressing doesn’t complement the other components, the whole salad can go downhill and lack flavor.

Needless to say, I’m pretty excited about this creamy cashew dressing that tastes perfect in this cauliflower potato salad. It’s inspired by the dressing I used for my broccoli raisin salad (side note: if you haven’t made that yet, add it to your list for summer cookout dishes because it’s SO good!). If you prefer to make a mayo-based dressing, just substitute ½ cup mayo (I like avocado oil mayo) in place of the cashews, and don’t add any water.

Cauliflower potato salad in a white bowl with three slices of hardboiled egg on the side.

Nutrition Facts of Traditional Potato Salad vs Cauliflower Potato Salad

Traditional Potato Salad 

  • 1 serving (about 1 cup)
  • 286 calories
  • 22g carbs
  • 16g fat
  • 5g protein

Cauliflower Potato Salad

  • 1 serving (about 1 cup)
  • 214 calories
  • 12g carbs
  • 14g fat
  • 12g protein

Not dramatically different, but the differences definitely makes an impact if you’re a potato salad lover like me. Are you brave enough to bring this to your next potluck barbecue? I would even dare you to make it, bring it, and don’t let anyone know that you subbed out the potatoes – it’s so good you won’t even notice that it’s healthy (aren’t those recipes really the best?). Let me know what your crowd thinks in the comments!

Cauliflower potato salad in a white bowl with three slices of hardboiled egg on the side.

More Healthy Salad Recipes

More Unique Cauliflower Recipes

Low Carb Cauliflower Potato Salad

5 from 5 votes
Low carb, dairy-free potato salad made with cauliflower and a creamy cashew dressing instead of mayo.
Cauliflower potato salad in a white bowl with three slices of hardboiled egg on the side.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6


  • 5 cups cauliflower florets
  • 3 hard-boiled eggs, chopped
  • ½ cup chopped celery
  • ¼ cup chopped green onion
  • ¼ cup chopped red onion or shallot
  • 2 Tablespoons fresh dill, chopped

Creamy Cashew Dressing

  • 1 cup soaked raw cashews*
  • 2 ½ Tablespoons apple cider vinegar
  • 1 Tablespoon prepared mustard, yellow or dijon
  • 2 Tablespoons fresh dill
  • 1 Tablespoons shallot
  • 1 clove garlic
  • 1 teaspoon sea salt
  • ½ teaspoon ground pepper
  • cup water


  • Place cashews in a bowl. Cover with water and soak for about 1-2 hours. Drain and rinse thoroughly.
  • Bring a large pot of water to a boil. Add cauliflower and cook until tender but still firm, about 10 minutes. Drain, run cold water over the cauliflower to cool. Drain completely.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and chop.
  • Meanwhile, in a blender combine all dressing ingredients and blend until smooth.
  • In a large bowl, add the cauliflower, eggs, celery, green onion, shallot and dill.
  • Add dressing, mix together well and refrigerate until chilled. Serve and enjoy within 1-2 days.



  • Mayo: For a mayo based dressing, just sub ½ cup mayo (I like avocado oil mayo) in place of the cashews and don’t add any water.


Serving: 1cup Calories: 214kcal Carbohydrates: 12g Protein: 12g Fat: 14g Saturated Fat: 1g Polyunsaturated Fat: 3g Cholesterol: 164mg Sodium: 582mg Fiber: 3g Sugar: 3g
Course: Salad
Cuisine: American
Keyword: cauliflower potato salad


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Recipe Rating

    1. Michelle L’Heureux Dearborn
      February 11, 2022 AT 5:15 pm

      5 stars
      This dressing is worth the effort. I’ve tried other cauliflower mock potato salads and it’s this dressing that raises the bar. Love it, thank you for sharing!


      1. Brittany Mullins
        February 14, 2022 AT 8:32 am

        Woo! I’m happy to hear you loved this recipe, Michelle! Thanks for coming back to leave a review and star rating. It means the world to me!

    2. Christine Gilbert
      June 27, 2021 AT 12:36 pm

      5 stars
      Better than the real deal! I decided to do a trial run on this prior to bringing to a July 4th cookout and I must say it is delicious! I followed the recipe exact, only cut it in half. I love the dressing! Next time I make it I may add some chopped green olives to it.

      1. Brittany Mullins
        June 28, 2021 AT 12:03 pm

        Yay!! So glad you enjoyed this cauliflower potato salad, Christine! Thanks for trying it and coming back to leave a review. I really appreciate it!

    3. Abbey
      May 28, 2021 AT 1:39 pm

      5 stars
      My mom made this with veganaise instead of the cashews, it was absolutely delicious! I might even like this more than regular potato salad! Highly recommend and can’t wait to make this recipe myself.

      1. Brittany Mullins
        June 1, 2021 AT 2:48 am

        So glad this recipe was a hit!! Thanks for making it and for the review, Abbey. I so appreciate it!

    4. Kathy
      June 11, 2019 AT 4:05 pm

      Just one question…in the dressing, is the mustard “dry mustard” or the prepared, yellow mustard? Thanks!

      1. Kathy
        June 11, 2019 AT 4:14 pm

        Oh, I just watched the video and see that it is indeed the yellow prepared mustard!

        1. Brittany Mullins
          June 14, 2019 AT 9:26 am

          Sorry for the delay, but I’m glad the video was helpful. It is prepared mustard!

    5. Erika
      October 12, 2018 AT 6:51 pm

      I’ve made this recipe 3 times now for different occasions and it’s always been a huge hit! I’d eat the whole bowl myself if I could. The sauce alone is worth bathing yourself in. Thanks for such an awesome (and better) alternative to potato salad!

      1. Brittany Mullins
        October 12, 2018 AT 7:20 pm

        Ahh!! This makes me so happy! I’m obsessed with the cashew dressing too! Have you tried my broccoli raisin salad? It’s a good one too and uses a similar dressing.

Parchment paper lined with protein balls.


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