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Low Carb Mock Cauliflower Potato Salad

This paleo and whole30 Low Carb Mock Cauliflower Potato Salad tastes like the classic potato salad without the carbs! Everyone will be fooled by this healthy comfort food!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Chilling time 2 hours
Total Time 30 minutes
Servings 8 People, as a side
Calories 165kcal


  • 5 Cups Cauliflower, cut into florets (1 lb)
  • Sea salt
  • 4 Eggs
  • 1/2 Cup Celery, thinly sliced
  • 1/4 Cup Red onion, diced

For the dressing:

  • 9 Tbsp Paleo friendly mayo
  • 5 tsp Dijon mustard (make sure it doesn't have wine for whole30)
  • 1 Tbsp Apple cider vinegar
  • 2 tsp Sea salt
  • 2 tsp Dill paste
  • 1/2 tsp Paprika
  • Pinch of pepper


  • Bring a large pot of salted water to a boil. Once boiling, add the cauliflower, cover and cook until just fork tender, about 9-10 minutes.
  • While the cauliflower cooks, place the eggs in a medium pot and cover with 2 inches of water.  Bring to a boil on high heat. Once boiling, turn off the stove,  and cover the pot, but leave the pot on the burner. Let sit for 12 minutes.  Then, drain and cover with cold water.
  • Once the cauliflower is cooked, drain it and spread out onto a large sheet of paper towel. Use another paper towel to GENTLY press out any excess water. Add into a large bowl.
  • Peel the eggs and then dice them. Add them into the bowl with the cauliflower, along with the celery and red onion.
  • Whisk all the dressing ingredients in a medium bowl and then add to the cauliflower mixture. Stir until well combined.
  • Cover and refrigerate for at least 2 hours to let the flavors develop.
  • Season to taste with salt and pepper and DEVOUR!


Calories: 165kcal | Carbohydrates: 3.8g | Protein: 4.4g | Fat: 16g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.9g | Cholesterol: 115mg | Sodium: 769mg | Potassium: 226mg | Fiber: 1.7g | Sugar: 1.3g | Vitamin A: 170IU | Vitamin C: 36.3mg | Calcium: 26mg | Iron: 0.6mg