5 from 1 vote
This easy Paleo cauliflower potato salad is low-carb and healthy, yet creamy and absolutely delicious thanks to the addictive tang from the pickles, capers and mustard. Use only cauliflower for a faux-tato salad that's just as tasty and also Keto compliant. 
Cauliflower Potato Salad
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

This easy Paleo cauliflower potato salad is low-carb and healthy, yet creamy and absolutely delicious thanks to the addictive tang from the pickles, capers and mustard. Use only cauliflower for a faux-tato salad that's just as tasty and also Keto compliant. 

Course: Salad
Cuisine: American
Keyword: cauliflower potato salad, healthy, low carb, mustard, paleo potato salad
Servings: 8 people
Calories: 250 kcal
Author: Kate Kordsmeier
Ingredients
  • 1 head organic cauliflower , cut into florets
  • 6 organic potatoes (half Yukon gold and half red potatoes), roughly chopped
  • 3/4 cup Paleo mayo
  • 2 tablespoons spicy whole grain mustard
  • 1/2 lemon , juiced
  • 2 cloves garlic , minced
  • salt and pepper , to taste
  • 1/2 cup organic wild capers (drained)
  • 1 cup cornichons (tiny sour French pickles)
  • 1/2 cup red onion , diced
  • 1/4 cup organic parsley , chopped
Instructions
  1. Fill a large stockpot with cauliflower florets and chopped potatoes (leave the skin on). Cover with filtered water and season with salt. Cover the pot, bring to a boil and cook until potatoes are soft and can be pierced with a fork, about 25 minutes.
  2. Meanwhile, make the dressing by combining the next five ingredients (mayo through salt and pepper) in a medium glass bowl, whisking together until smooth and creamy.
  3. Drain potatoes and cauliflower once they're done cooking and allow to cool in a large bowl. Once cooled, add the capers, cornichons and red onion. Pour dressing over the salad and toss to combine. Garnish with fresh parsley. Serve and enjoy!