Impress your friends and family at the next gathering with this Keto Cauliflower Potato Salad Recipe! This is seriously delicious and everyone will gobble it up! Steamed cauliflower makes a great replacement for the classic chopped potato while giving the same texture you are used to having in potato salad.
Keto Cauliflower Potato Salad Recipe
We’ve all been there at a weekend picnic or barbecue. The grilled burgers, hot dogs, or chicken are keto-friendly, but the side dishes just aren’t. You may be missing that classic potato salad from your childhood, or maybe you just want more options that fit into your macros. This cauliflower potato salad recipe is a great idea that gives tons of flavor and leaves you on track with your diet needs!
Why use cauliflower instead of potatoes?
It’s all about the carbohydrates. If you haven’t started yet, make sure, to begin with, our guide for How to do Keto the Easy Way. This will help you understand all about how carbohydrates and sugars are often what causes us to hold onto those pesky extra pounds.
Cauliflower is a vegetable that is healthy while also being lower in carbohydrates. In fact, the comparison between it and potatoes is drastic. Since they have a similar texture when cooked, it is easy to substitute them in dishes like this where the bulk of your flavor comes from the dressing.
What Does Low Carb Potato Salad Pair Well with on Your Plate?
What do you serve this dish alongside? There are tons of options! It is a very versatile side dish that can pair well with almost any protein. Below are a few of our favorite options to cook and have this cauliflower potato salad alongside.
- Pan Grilled Steak and Shrimp with Bacon Butter
- Instant Pot Shredded Chicken
- Buffalo Chicken Chaffle Sandwich Recipe
- Bacon-Wrapped Keto Stuffed Chicken Recipe
Common Questions About Keto Potato Salad
Is Cauliflower Potato Salad Keto?
Yes, it absolutely can be! The cauliflower replaces the standard potato for this salad and the rest of the ingredients are very Keto Friendly!
Can this potato salad be dairy-free?
Personally, I feel like it wouldn’t be AS tasty, but yes. Omit the cheese and sour cream. Then, if you are using the Nutritional Yeast Flakes, you could double that for a more cheesy flavor.
Could I replace the mayo and sour cream with greek yogurt?
Greek yogurt, without any added sugars, would definitely be a low carb replacement. With the tartness of the yogurt, I would add just a bit of an alternative sweetener to balance it out.
Would ranch dressing be good in this potato salad?
I don’t recommend a store-bought dressing, but here is a great homemade dressing mix (located in this recipe link) that would be delicious!
Ingredients for Cauliflower Potato Salad
- 1 large head of cauliflower (~840g)
- 6-8 slices bacon, cooked-crumbled
- 6 large hard-boiled eggs
- 1/2 cup celery, diced (steamed 2-3 minutes)
- 4 baby dill pickles, diced
- 4 ounces cheddar cheese, shredded
- 1/2 cup Avocado Mayonnaise (I like this one)
- 1/2 cup sour cream
- 2 tablespoons mustard
- 2 tablespoons Red Wine Vinegar
- 1 tablespoon Nutritional Yeast Flakes (optional)
- 1 tablespoon Organic Unsweetened Ketchup (optional)
- 1 teaspoon dill
- 1/2 teaspoon salt
- 1/2 teaspoon Liquid Smoke (optional)
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/2 teaspoon smoked paprika
Keto Cauliflower Potato Salad Recipe Instructions
- Chop down the cauliflower into small pieces.
- Use a steamer or microwave to cook until fork tender.
- With a cheesecloth, squeeze out as much moisture as possible. Dump into a large bowl.
- Cook bacon in skillet or bake in the oven until brown and crispy. Cool, set aside.
- Boil, peel 6 eggs. Chop, reserving 2 yolks for the sauce. Add chopped eggs to a large bowl.
- Dice celery, steam or microwave 2-3 minutes to soften. Add to a large bowl.
- Dice baby pickles, add pickles and shredded cheese to the large bowl.
- Add the bacon, reserving a portion for the topping at the end.
- Mix well, then put in the fridge while making the sauce.
- In a medium bowl- smash the reserved egg yolk, then add rest of ingredients.
- Mix until well blended, add the sauce to the large bowl and mix so all is combined.
- Add reserved crumbled bacon on top, any additional seasonings or grated cheese.
- Refrigerate until ready to serve.
Keto Cauliflower Potato Salad Recipe Nutrition
Serves 12
Calories 143, Total C 6.3g, Fiber 1.7g, Net C g, Sugar 2.1g, Fat 9.6g, Protein 7.9g
This recipe has room to play with seasonings to taste, my ingredients aren’t required. Season how you would like for flavor. The Nutritional Yeast and SF ketchup are completely optional, but I like the addition for more “loaded/smokey” flavor.
I like to make this recipe the night before and keep in the fridge, to really incorporate all the flavors.
New to Keto? Check out the Keto Starter Guide!
The Keto Starter Guide is an amazing resource as you get started on your keto/low carb journey. This guide has everything you need to get started in 9 simple video lessons and also includes workbooks with step by step instructions for beginners.
- What’s a macro and why do I count them?
- How do I find the best recipes?
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Don’t forget to pin this for later!
Keto Cauliflower Potato Salad Recipe
Ingredients
- 1 large head of cauliflower ~840g
- 6-8 slices bacon cooked-crumbled
- 6 large hard-boiled eggs
- 1/2 cup celery diced (steamed 2-3 minutes)
- 4 baby dill pickles diced
- 4 ounces cheddar cheese shredded
- 1/2 cup Avocado Mayonnaise I like this one
- 1/2 cup sour cream
- 2 tablespoons mustard
- 2 tablespoons Red Wine Vinegar
- 1 tablespoon Nutritional Yeast Flakes optional
- 1 tablespoon Organic Unsweetened Ketchup optional
- 1 teaspoon dill
- 1/2 teaspoon salt
- 1/2 teaspoon Liquid Smoke optional
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/2 teaspoon smoked paprika
Instructions
- Chop down the cauliflower into small pieces.
- Use a steamer or microwave to cook until fork tender.
- With a cheesecloth, squeeze out as much moisture as possible. Dump into a large bowl.
- Cook bacon in skillet or bake in the oven until brown and crispy. Cool, set aside.
- Boil, peel 6 eggs. Chop, reserving 2 yolks for the sauce. Add chopped eggs to a large bowl.
- Dice celery, steam or microwave 2-3 minutes to soften. Add to a large bowl.
- Dice baby pickles, add pickles and shredded cheese to the large bowl.
- Add the bacon, reserving a portion for the topping at the end.
- Mix well, then put in the fridge while making the sauce.
- In a medium bowl- smash the reserved egg yolk, then add rest of ingredients.
- Mix until well blended, add the sauce to the large bowl and mix so all is combined.
- Add reserved crumbled bacon on top, any additional seasonings or grated cheese.
- Refrigerate until ready to serve.
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