This tastes like the classic potato salad without the carbs! Everyone will be fooled by this healthy comfort food!

I promise you, it’s actually RLY RLY good and you won’t miss the potatoes.
Truth be told: I never thought I would write the words “won’t miss the potatoes” in the whole entirety of my existence and this floating blue and green thing we call Earth ‘cause, uhhh, potatoes? THEY ARE DELICIOUSSSS.
I was always of the thought that a picnic wasn’t compl-EAT without a few scoops of sweet potato salad with avocado pesto or Moroccan sweet potato salad.
UNTIL T-H-I-S cauliflower potato salad recipe. OH MAN OH MAN YOU GUYS. Even Mr. FFF said he liked it and I thought the low carb keto cucumber salad would be the only veggie salad I could get him to eat happily.
I’m a huge fan of potatoes! They can be cooked a variety of different ways, like air fryer roasted potatoes or oven roasted lemon greek potatoes. But did you know you can get ALL that potato-ey goodness by using a lower carb vegetable? YES, it’s the truth- cauliflower makes an amazing substitute for potatoes in cauliflower mashed potatoes, cauliflower alfredo vegan scalloped potatoes, and now THIS cauliflower potato salad recipe I’m going to bring into your world today! Cauliflower works as potatoes because it has a mild flavor, the ability to be mashed or roasted like regular potatoes, and the color even LOOKS like a potato! You’re going to love this substitution for one of your favorite foods!

Potato salad is a must-have at your summer backyard parties and get togethers, but it’s also notorious for being “unhealthy” or “bad” for you. I’m all about indulging in the full-carb, full-fat pleasures of life because YOLO but if you want to indulge in some potato salad with some better-for-you ingredients, this keto potato salad fits the bill! Here are some changes I made to the classic:

If you’ve made this delicious salad the day before your family get together or you simply have leftovers, you can store them in the fridge for up to 3 days! Simply place the salad into an airtight container and pop it in the fridge.

Prep: 10 minutes
Cook: 25 minutes
Total: 2 hours 35 minutes
For the dressing:
Calories: 160kcal (8%) Carbohydrates: 4g (1%) Protein: 4g (8%) Fat: 14g (22%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 8g Monounsaturated Fat: 4g Trans Fat: 0.04g Cholesterol: 88mg (29%) Sodium: 771mg (34%) Potassium: 253mg (7%) Fiber: 2g (8%) Sugar: 2g (2%) Vitamin A: 223IU (4%) Vitamin C: 31mg (38%) Calcium: 34mg (3%) Iron: 1mg (6%)
Nutrition Disclaimer
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Course:Side Dish
Cuisine:American