Low Carb Cauliflower Potato Salad (No Mayo)
This creamy cauliflower salad is one of those recipes that surprises people every time they try it. It has all the comfort of a classic potato salad, but the potatoes are swapped for tender cauliflower and tossed in a creamy tahini dressing instead of mayo. The result is a fresh, dairy-free cauliflower salad that’s packed with flavor and perfect for cookouts, potlucks, or summer meals.
I first started making this recipe in 2017 when I was experimenting with different ways to use cauliflower, and it quickly became a favorite. After making it countless times over the years, it’s one of those salads I know will always deliver. The combination of the creamy dressing, tender cauliflower, and crunchy celery makes it surprisingly delicious and a great way to bring more vegetables to the table.
If you love cauliflower as much as I do, there are plenty of other ways to use it. My Cauliflower Kale Salad and Buffalo Cauliflower Salad are both great veggie-packed options, and if you’re looking for even more inspiration, be sure to check out my 40 Ways to Cook Cauliflower for tons of easy cauliflower recipes.
Ingredient spotlight
This is not a full list of ingredients, but a spotlight on a few important ones. Please see the recipe card below for the full ingredient list.
- Fresh cauliflower – I like to start with a whole head of cauliflower and cut it into florets myself so I can control the size. Try to keep the pieces fairly similar so they cook evenly and have that classic potato salad-style texture.
- Tahini – Tahini is a creamy paste made from ground sesame seeds and is commonly used in recipes like hummus. It gives the dressing its rich, creamy texture without using mayo or dairy. If you don’t have tahini, almond butter works as a good substitute.
- Dried dill – Dill adds a classic potato-salad flavor that works beautifully with the creamy dressing. I always include it because it brings a fresh, herby note that really ties the salad together.
- Celery – Don’t skip the celery. The crunchy texture adds brightness and balance to the creamy cauliflower salad and helps give it that familiar potato salad feel.
How to make cauliflower potato salad
Break the cauliflower up into small florets. Preheat a large skillet with avocado oil. Cook cauliflower over medium heat for 7 minutes, stirring occasionally. After cooking, add 2-3 tablespoons of water to the pan and cover . Cook 5 minutes until slightly softened (you don’t want it to get too soft). While cauliflower is cooking, make the dressing by combining tahini, apple cider vinegar and spices in a bowl. Finely chop the celery. Add cooked cauliflower, celery and tahini dressing into a large bowl. Toss well until all the cauliflower is well coated. Serve immediately or store in the fridge a few hours before serving.
Creamy Cauliflower Potato Salad (Dairy-Free)
Guided Recipe Video
Ingredients
- 1 head cauliflower - trimmed from stalk, cut into bite sized pieces
- ½ teaspoon sea salt
- 1 tablespoon avocado oil
- 2 celery ribs - chiopped
- 3 tablespoons tahini
- 3 tablespoons apple cider vinegar
- 2-3 tablespoon water
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- ½ teaspoon salt
Instructions
- Heat a large skillet or cast iron pan over medium high heat.
- Add the chopped cauliflower stalks, avocado oil and cook until lightly browned (about 6-7 minutes, stirring occasionally). Add 1/2 tsp. of salt.1 head cauliflower, ½ teaspoon sea salt, 1 tablespoon avocado oil
- Add 2-3 tablespoons of water and cover. Cook additional 5 minutes until softened slightly (don't allow cauliflower to get too soft)
- Remove cauliflower from heat and make the dressing in a small bowl.
- Combine the remaining 1/2 tsp. salt, tahini, apple cider vinegar, 2 tbsp water, garlic powder and dried dill. If too thick, add another tablespoon of water.3 tablespoons tahini, 3 tablespoons apple cider vinegar, 2-3 tablespoon water, 1 teaspoon garlic powder, 1 teaspoon dried dill, ½ teaspoon salt
- Chop celery and add to the cauliflower. Pour dressing over cauliflower and celery. Mix well to coat.2 celery ribs
- Serve immediately or let sit in the fridge for 2-3 hours to cool down before serving.
Recipe Notes
- Brown the cauliflower first – For the best texture, cook the cauliflower in a large skillet or cast iron pan and let it brown slightly before adding a splash of water to steam it. This gives the cauliflower more flavor and keeps it from becoming too soft.
- Don’t overcook the cauliflower – After adding the water, only steam the cauliflower briefly until it’s just tender. Cooking it too long will make it soft and mushy, which can give the salad a mashed potato texture instead of the firm bite you want.
- Tahini dressing takes a minute to come together – When mixing tahini with water and other dressing ingredients, it may look separated at first. Keep whisking and it will quickly become smooth and creamy.
- Storing leftovers: Store in the fridge in an airtight container for up to 4 days.
- Prep ahead: If you are making this for a party, it’s easy to make the day before and stores well in the fridge overnight.
Nutrition Information
Other additions
If you want to customize this cauliflower potato salad, here are a few simple additions that work really well:
- More classic potato salad flavor – Chopped hard-boiled eggs, chopped pickles, or a sprinkle of celery seed.
- Extra brightness – Freshly chopped chives or capers add a little pop of flavor.
What to serve with faux potato salad
This creamy cauliflower potato salad is perfect for summer meals and cookouts. Here are a few of my favorite easy pairings:
- Air Fryer Black Bean Burgers for a simple plant-based meal
- Air Fryer Chicken Drumsticks with a little barbecue sauce
- Air Fryer Buffalo Chicken for something quick and flavorful
I love tahini on roasted cauliflower in a big bowl Yum! Your new site looks fantastic look forward to seeing more
Omg. This sounds SO amazing. I have to make it ASAP!! Thank you so much for sharing.
This dressing sounds really good for cauliflower!
This is a yummy alternative to potato salad!
I loved my Whole30 and it’s how I eat the vast majority of the time now. Potatoes are Whole30 approved, which is nice, but cauliflower is one of my favorite go-to vegetables.