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Cauliflower potato salad in a white bowl with three slices of hardboiled egg on the side.
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4.80 from 5 votes

Low Carb Cauliflower Potato Salad

Low carb, dairy-free potato salad made with cauliflower and a creamy cashew dressing instead of mayo.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Salad
Cuisine: American
Keyword: cauliflower potato salad
Servings: 6

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  • 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.

Nutrition

Serving: 1cup | Calories: 214kcal | Carbohydrates: 12g | Protein: 12g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 164mg | Sodium: 582mg | Fiber: 3g | Sugar: 3g