This Low Carb Cauliflower Potato Salad is so delicious, you won’t even notice it is not made with real potato! Perfect for summer barbecues and picnics, this recipe is low carb and Weight Watchers friendly.
My new favorite thing to do is to replace carbs with cauliflower. I can enjoy so many of my favorite foods without feeling the carb crash or feeling overly full. This cauliflower salad is really delicious. It is also Weight Watchers friendly and is only 3 points per serving. Some Weight Watchers potato salad recipes use potatoes and replace the mayo with yogurt, but I love mayo so much that I prefer this version!
What You Need for Low Carb Cauliflower Potato Salad Recipe
1 head of cauliflower
1 C light mayonnaise
1 T mustard
1/4 C dill pickle, diced
1/2 medium onion, diced
2 stalks celery, diced
6 hard boiled eggs
2 T olive oil
2 tsp salt
1 1/2 tsp pepper
1 tsp garlic powder
How to Make Cauliflower Potato Salad
In order to make cauliflower potato salad, I recommend prepping all your items before you start cooking the cauliflower. I like to use little bowls for all the ingredients until I need them.
Preheat oven to 375.
Cut the cauliflower head into bite size pieces and add to a large mixing bowl.
Pour olive oil, 1 tsp of salt, pepper and garlic powder into the bowl. Mix until coated.
Spread cauliflower on a baking sheet and bake in oven for 30 minutes or until cauliflower is fork tender. Remove and let cool.
While cauliflower is baking, hard boil the eggs by placing eggs in a pot with water just covering the eggs. Bring to boil, turn off heat and let set for 10-12 minutes. Transfer to bowl of ice water to cool the eggs. [You can skip this step by purchasing pre-packaged hard boiled eggs.]
Place the diced onion, pickle and celery in a medium bowl. Add the cooled cauliflower.
Dice the hard boiled eggs and add to bowl.
Add remaining ingredients and mix till combined.
Refrigerate the cauliflower potato salad for at least one hour.
If you love this Weight Watchers Cauliflower Potato Salad, try these other recipes: