This cauliflower potato salad can either be made with half cauliflower/half potato for a lower carb option or all cauliflower for a Keto option.
This recipe makes 7-8 cups of potato cauliflower salad. It doubles easily if you’re cooking for a crowd.
Nutrition is calculated based on 6 cups of cauliflower and 2 cups of russet potatoes.
Store leftover salad covered in the refrigerator. It stays fresh for at least one week, and the flavor gets even better as it chills.
If you’d like to add some sweetener to the dressing, Stevia is a good natural choice. Splenda and other artificial sweeteners will also work if clean eating is not a priority.
Green onions are also called scallions. No matter what name they’re sold as, they’re the same thing.
Keywords: cauliflower, potatoes, mayo, Cauliflower Potato Salad