Cauliflower Potato Salad

Prep Time 20 mins Inactive Time 2 hours Cook Time 15 mins Serves 8

Mock potato salad made with all the same ingredients as a classic potato salad, except this version is perfect for keto and low carb followers. Roast the cauliflower to enhance the nutty flavor and serve along with your favorite main dish.


  • 6 cups cauliflower florets
  • 1 cup mayonnaise
  • 1 tablespoon prepared mustard
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 tablespoons pickle relish
  • 4 hard boiled eggs, chopped (reserve one for garnish)


Clean and cut cauliflower into bite size florets.  Place on a baking sheet and bake at 425 degrees for 15 minutes, turning every 5 minutes.  Remove from oven and cool.

Mix mayonnaise, mustard, salt, and pepper in a large bowl.  Add cauliflower and relish.  Stir in chipped eggs.  Cover and refrigerate for 2 hours. 


Recipe Notes

You'll need on large cauliflower to yield 6 cups of florets. 

The smaller the pieces the quicker the edges may brown.  Keep an eye on the cauliflower while baking so they don't get too toasted. 

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