creamy, tangy whole30 cauliflower potato salad
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5 from 1 vote

Whole30 Cauliflower Potato Salad

Creamy, tangy Whole30 cauliflower potato salad is the perfect side dish. Paleo, vegan and so simple! Made with an addiciting tahini dressing!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: potato salad
Servings: 4
Calories: 111kcal
Author: Samantha Rowland



  • Heat a large skillet or cast iron pan over medium high heat.
  • Add the chopped cauliflower stalks and cook until lightly browned (about 6-7 minutes, stirring occasionally). Add 1/2 tsp. of salt.
  • Add 2-3 tbs. of water and cover. Cook additional 5 minutes until softened slghtly (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 tbs. water, garlic powder and dried dill. If too thick, add another tablespoon of water.
  • Chop celery and add to the cauliflower. Pour dressing over cauliflower and celery. Mix well to coat.
  • You can refridgerate until needed, can be made up to 2 days before


Calories: 111kcal | Carbohydrates: 4g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Sodium: 506mg | Potassium: 183mg | Fiber: 1g | Vitamin A: 90IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 0.6mg