Craving the classic potato salad but wish it was low-carb? I've been there before, and luckily, I found the solution; the Cauliflower "Potato" Salad. The recipe is a wonderful keto twist minus the carbs. I have skipped the high-carb potatoes from the classic dish and focused on low carb ingredients.
This keto twist on the traditional potato salad features cauliflower and eggs - perfect substitute for potatoes! I have also added crispy bacon which adds a good crunch, cauliflower for earthy notes, and a creamy dressing that brightens the salad.
Enjoy this Cauliflower "Potato" Salad as a refreshing side dish at your next barbecue or picnic. Its creamy texture and zesty flavors make it a perfect complement to grilled meats or as a standalone light meal. You can also pack it for lunch or enjoy it as a snack or a perfect summer side dish. With its versatility and keto-friendly ingredients, this salad opens up a world of delicious possibilities for anyone on a low carb or keto diet.
This recipe Is: Low Carb, Keto, Gluten Free, Dairy Free and Paleo
Table of Contents
6 Reasons to Love This Recipe
This is so far the best potato salad recipe because it is:
- Better than "real" potato salad.
- Low carb and keto friendly.
- Great for summer gatherings.
- Perfect low-carb side dish to pair with almost anything.
- Easy to make.
- Simple to customize.
Is Cauliflower Potato Salad Low-carb?
Yes, cauliflower potato salad can be low-carb, depending on how it's prepared. Traditional potato salad is high in carbs due to the potatoes, but replacing the potatoes with cauliflower significantly reduces the carb content.
You can further lower the carb count by using low-carb or keto-friendly ingredients for the dressing, such as mayonnaise made with olive or avocado oil or a combination of Greek yogurt and mustard. If you're wondering Is Mayo Low Carb check out the in depth article to dig into its carb content and nutrition value.
This recipe is remarkably low in carbs, with only 2 g net carbs per serving. Furthermore, I picked the ingredients carefully, ensuring they offered optimal deliciousness without spiking the salad's carb count.
Cauliflower Potato Salad Ingredients List
You need these ingredients to make this delicious keto cauliflower potato salad:
- 1 large head of cauliflower, cut into bite-sized florets
- 3 hard-boiled eggs, chopped and smashed with a fork
- 1 cup mayonnaise
- ½ cup diced celery
- ¼ cup red onion, finely diced
- ¼ cup cooked bacon, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ teaspoon paprika, (plus extra for garnish)
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked pepper
- Green onions, sliced (for garnish)
Note: Frozen cauliflower florets do not work for this recipe. It retains too much water and thus has less crispiness. We want the salad to be crispy.
Ingredient Substitutions
Here are great alternatives to some of the main ingredients. Use them for delicious results:
- Red onion: Use shallots, sweet onions, or pickled red onions. They will give you the same sharp savory flavor.
- Cooked bacon: Finely chopped grilled chicken will be as delicious and crunchy.
- Dijon mustard: Yellow or brown mustard are fine alternatives for this recipe. Use a sparing amount when you make the dressing, taste and adjust it to your liking.
- Apple cider vinegar: Use red or white wine vinegar, but taste the dressing first before adding it to the salad. If it is too acidic, add a little salt to the mix.
- Kosher salt: Non-coarse sea salt works great too. Avoid processed salts.
Additional Ingredients
Add any of these ingredients to your low-carb cauliflower potato salad for a serious flavor boost:
- Herbs: I love the aromatic complexity and green freshness that fresh chives and parsley add to this salad. I also add some fresh dill when I bring it to a large barbecue.
- Cheese: Shredded cheddar gives this an almost "loaded baked potato" feel. Yum!
- Veggies: Add some halved or quartered cherry tomatoes for bite-sized pops of flavor and freshness. My favorite thing to add to this salad is freshly sliced jalapeno. The crunch, the heat, it's all there!
- Pickles: I love giving salads a twist. Sometimes I add dill pickle, red onion pickle or even jalapeno pickle to add a tangy flavor to the cauliflower salad recipe.
Note: The additional ingredients are not part of the recipe or estimated nutritional value. Use them only to enhance the salad's flavor and texture.
Cooking Tools
To make this low-carb potato salad you will need these tools:
- 2 bowls (large and small).
- A knife and chopping board.
- Measuring cups and spoons.
- A wooden spoon and fork.
How to Make Cauliflower Potato Salad: A Complete Guide
Cooking Method
- Steaming
Preparation Steps
- Gather all the ingredients and tools.
- Wash the cauliflower head and cut it into bite-sized florets.
- Peel, wash, and slice/dice, celery, and onions.
- Chop the hardboiled eggs and the cooked bacon into bite-sized pieces.
- Prepare the dressing; add the mayonnaise, Dijon mustard, and apple cider vinegar to a small bowl and whisk until smooth. Season with kosher salt, freshly cracked black pepper, and paprika.
Cooking/Assembly Instructions
- Steam the cauliflower florets until tender yet still slightly firm, about 5-7 minutes.
- After steaming, rinse the cauliflower under cold water to cool quickly and halt the cooking. Ensure the florets are well-drained and let them dry.
- Add the cooled cauliflower in the large mixing bowl, chopped hard-boiled eggs, diced celery, and chopped cooked bacon.
- Pour the dressing over the cauliflower mixture. Gently fold to ensure everything is well combined and evenly coated with the dressing.
- Cover and refrigerate the salad for at least one hour to allow the flavors to meld.
- Sprinkle with additional paprika and garnish with sliced green onions for a vibrant pop of color and flavor. Serve and enjoy!
Note: Before serving, stir the salad gently. If needed, add a little more mayonnaise to adjust the consistency. Taste and adjust the seasoning if necessary.
Step 1: Steam the cauliflower florets until tender yet still slightly firm.
Step 2: Mix chopped cooked bacon and mayo together.
Step 3: Mix all dressing ingredients.
Step 4: Ensure the dressing is well mixed.
Step 5: Pour the dressing over the cauliflower mixture.
Step 6: Cover and refrigerate the salad for at least one hour.
💡 My Pro Tip
"Cool as a cauliflower," I know that's not how the saying goes, but I hope the fun play on words gets the message home. Cauliflower is a good heat retainer and can remain hot for a while. Pouring a mayonnaise-based dressing on hot cauliflower will result in a mess. But don't worry, I have a technique that can save you!
Place the cauliflower in a colander, and running it under cold water for a minute or two does the trick. If you want a faster method, you can fill a large bowl with ice and water, then plunge the cooked cauliflower into the ice bath. Whatever method you choose, ensure the cooked cauliflower is cool before assembling the salad.
⏲️ Time-Saving Tips
- Pre-cooked hardboiled eggs: I am a huge champion for using store-bought hardboiled eggs. It is hassle-free; no cooking, peeling, or cleanup. Although a bit costlier, the amount of time you save is worth the extra dime. Leftover hardboiled eggs are another good option.
- Bacon bits: I make a batch of homemade bacon bits and keep them in the fridge. My family puts them on just about everything. This is a massive time saver for any recipe that calls for chopped bacon.
- Pre-cut cauliflower: Over the years, I've realized that chopping cauliflower is a messy job and not everyone has patience for it. Buy fresh pre-cut cauliflower, so you're only left with steaming.
What to Serve with Cauliflower Potato Salad?
Cauliflower potato salad is a perfect keto side dish for various meals. Here are my favorite dishes to pair it with:
- Grilled Beer Can Chicken: The salad's crispness and harmonized flavors complement the tender and juicy chicken well - it makes the summer party table look fancy as well!
- Crispy Pork Belly: Pairing my loaded cauliflower potato salad with tender pork meat, makes it a delicious flavor combination!
- Grilled Lamb Chops: Pair the hearty lamb chops with the healthy cauliflower potato salad for a nutritious, satisfying meal.
- Baby Back Rib: These fall-off-the-bone baby back ribs with classic ingredients is my favorite recipe. I always make a side of creamy and tangy cauliflower potato salad with this recipe because it complements the cauliflower taste perfectly.
Storage Instructions
- Store the leftover cauliflower potato salad for 3-4 days in the fridge in an airtight container. BE WARNED: the dressing will become diluted and the salad will lose its rich, creamy texture. To fix this, mix a small batch of the dressing and gently fold it into the stored cauliflower potato salad.
Recipe Conclusion
The Cauliflower Potato Salad is a delicious twist on the 'real' potato salad. It is the kind of salad that you can enjoy in versatile ways. I love to bring it to a serious barbecue, and sometimes it passes as lunch for me. The textural salad has well-balanced flavors from simple ingredients that are easily accessible. Its flavorful mayo-based dressing takes its flavor over the top.
Make an impression with this cauliflower mock potato salad at your family party this summer. Your guests will appreciate the delicious flavors. Also, share your twists with me—I'd love to see how you make your potato salad with a low-carb twist!
Please write in the comments any questions or suggestions you may have. You can also find us on Facebook or Instagram.
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FAQs
Yes, raw celery is a common ingredient for salads as it adds freshness and a crunchy texture.
Both vegetables are healthy if prepared healthily and eaten in moderation. However, cauliflower is lower in carbohydrates and has more fiber than potatoes.
Cauliflower potato salad is best served chilled or at room temperature.
The salad should not sit out at room temperature for more than 2 hours, especially if the ambient temperature is hot. Refrigerate it until you are ready to eat it.
Cauliflower "Potato" Salad (Low Carb & Keto)🥗
Ingredients
Cauliflower Potato Salad Ingredient List
- 1 large head of cauliflower cut into bite-sized florets
- 3 hard-boiled eggs chopped and smashed with a fork
- 1 cup mayonnaise
- ½ cup diced celery
- ¼ cup red onion finely diced
- ¼ cup cooked bacon chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ teaspoon paprika (plus extra for garnish)
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked pepper
- Green onions sliced (for garnish)
Instructions
Preparation Steps
- Gather all the ingredients and tools.
- Wash the cauliflower head and cut it into bite-sized florets.
- Peel, wash, and slice/dice, celery, and onions.
- Chop the hardboiled eggs and the cooked bacon into bite-sized pieces.
- Prepare the dressing; add the mayonnaise, Dijon mustard, and apple cider vinegar to a small bowl and whisk until smooth. Season with kosher salt, freshly cracked black pepper, and paprika.
Cooking/Assembly Instructions
- Steam the cauliflower florets until tender yet still slightly firm, about 5-7 minutes.
- After steaming, rinse the cauliflower under cold water to cool quickly and halt the cooking. Ensure the florets are well-drained and let them dry.
- Add the cooled cauliflower in the large mixing bowl, chopped hard-boiled eggs, diced celery, and chopped cooked bacon.
- Pour the dressing over the cauliflower mixture. Gently fold to ensure everything is well combined and evenly coated with the dressing.
- Cover and refrigerate the salad for at least one hour to allow the flavors to meld.
- Sprinkle with additional paprika and garnish with sliced green onions for a vibrant pop of color and flavor. Serve and enjoy!
Video
Notes
Enjoy your day in the kitchen!
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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3 Responses
Have made this recipe several times now and it ALWAYS Wows! Iti s amazing how much this looks and tastes like potato salad but without the carbs.
I’m so happy that you like it… this is one of my absolute favorites! The first time I made it for my family a couple years ago, they were astonished at just how similar it is to potato salad… and that always makes it a winner in my opinion. Have a wonderful day- Scott
We've been making this for years but really liked adding bacon! Thanks for the new receipe.