Cauliflower "Potato" Salad (Low Carb & Keto)🥗

5 from 4 votes

Cauliflower "Potato" Salad (Low Carb & Keto)🥗

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.

Prep Time20

Cook Time10

Total Time1 30

Course: Brunch, Salad, Side Dish

Cuisine: American

Keyword: apple cider vinaigrette, Cauliflower Potato Salad, Cauliflower Potato Salad recipe, keto cauliflower potato salad, low carb potato salad, potato cauliflower salad

Servings: servings

Calories: 86kcal

Author: Scott Groth

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!

Notes

How do you like this recipe? DM me if you have more ideas on how to make this even testier!
Enjoy your day in the kitchen!

Nutrition