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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. 
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5 from 1 vote

Cauliflower Potato Salad

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. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Salad
Cuisine: American
Keyword: cauliflower potato salad, healthy, low carb, mustard, paleo potato salad
Servings: 8 people
Calories: 250kcal
Author: Root + Revel Collective

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

  • 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.
  • 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.
  • 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!

Nutrition

Calories: 250kcal