This easy low carb cauliflower potato salad is a creamy and satisfying side dish that’s perfect for picnics, BBQs, or quick lunches. Made with simple, everyday ingredients like eggs, mayo, and tender cauliflower, it’s a keto-friendly twist on the classic. You can even customise it with herbs or crunchy veggies for extra flavour.
Ingredients Needed
- 1 medium head cauliflower (cut into small florets)
- 160 g / ⅔ cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ small onion, finely diced (about 50 g / ⅓ cup)
- 1 medium celery stalk, sliced thinly or diced (about 40 g / ⅓ cup)
- 2 large eggs, hard-boiled and chopped
- Chives (optional, for garnish)
How To Make Low Carb Keto Cauliflower Potato Salad
- Cook the cauliflower on the stove or in the microwave:
- Stove method: Bring a large pot of water to a boil with 1 tablespoon of salt. Add cauliflower florets and simmer for about 5 minutes, until very tender. Drain well and allow to cool.
- Microwave method: Place florets in a large microwave-safe bowl with 2 tbsp (30 mL) of water. Cover loosely and microwave on high for 10 minutes, stirring halfway. Drain and let cool completely.
- Make the dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper until smooth and creamy.
- Combine the salad: In a large mixing bowl, add the cooled cauliflower, diced onion, celery, and chopped hard-boiled eggs.
- Add the dressing: Pour the dressing over the salad and stir gently until everything is well coated.
- Chill and garnish (optional): For best flavour, refrigerate for at least 1 hour before serving. Garnish with chopped chives and a sprinkle of paprika if desired.
Recipe Tips
- Cook the cauliflower until very tender: Soft cauliflower gives the best texture, like real potatoes. Don’t undercook it.
- Drain well and cool completely: Extra water makes the salad watery. Let it cool to avoid a soggy dressing.
- Use full-fat mayo for creaminess: It gives a richer taste and better consistency in keto recipes.
- Chop everything evenly: Small, even pieces help the flavours mix better in every bite.
- Let it chill before serving: Resting in the fridge for at least 1 hour makes the flavours blend and taste better.
How To Store Leftovers?
- Refrigerate: First, let the leftover cauliflower potato salad cool to room temperature. Then place it in an airtight container and store it in the fridge. It will stay fresh for up to 4 days.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 250
- Total Fat: 21g
- Saturated Fat: 3g
- Cholesterol: 110mg
- Sodium: 450mg
- Potassium: 300mg
- Total Carbohydrate: 11g
- Dietary Fiber: 5g
- Sugars: 5g
- Protein: 6g
Check out More Recipes:
- Low Carb Keto Buffalo Chicken Salad
- Low Carb Keto Mediterranean Chicken Salad
- Low Carb Keto Chicken Caesar Salad
- Low Carb Keto Avocado Chicken Salad
Low Carb Keto Cauliflower Potato Salad
Description
This easy low carb cauliflower potato salad is a creamy and satisfying side dish that’s perfect for picnics, BBQs, or quick lunches. Made with simple, everyday ingredients like eggs, mayo, and tender cauliflower, it’s a keto-friendly twist on the classic. You can even customise it with herbs or crunchy veggies for extra flavour.
Ingredients
Instructions
- Cook the cauliflower on the stove or in the microwave:
- Stove method: Bring a large pot of water to a boil with 1 tablespoon of salt. Add cauliflower florets and simmer for about 5 minutes, until very tender. Drain well and allow to cool.
- Microwave method: Place florets in a large microwave-safe bowl with 2 tbsp (30 mL) of water. Cover loosely and microwave on high for 10 minutes, stirring halfway. Drain and let cool completely.
- Make the dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper until smooth and creamy.
- Combine the salad: In a large mixing bowl, add the cooled cauliflower, diced onion, celery, and chopped hard-boiled eggs.
- Add the dressing: Pour the dressing over the salad and stir gently until everything is well coated.
- Chill and garnish (optional): For best flavour, refrigerate for at least 1 hour before serving. Garnish with chopped chives and a sprinkle of paprika if desired.
Notes
- Cook the cauliflower until very tender: Soft cauliflower gives the best texture, like real potatoes. Don’t undercook it.
Drain well and cool completely: Extra water makes the salad watery. Let it cool to avoid a soggy dressing.
Use full-fat mayo for creaminess: It gives a richer taste and better consistency in keto recipes.
Chop everything evenly: Small, even pieces help the flavours mix better in every bite.
Let it chill before serving: Resting in the fridge for at least 1 hour makes the flavours blend and taste better.
Low Carb Keto Cauliflower Potato Salad
