Cauliflower “Potato” Salad – Keto and Low Carb

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Need a low carb side dish to serve at your next barbecue?  Cauliflower replaces potatoes in this blend of egg and potato salad… Keto Style!

I take two of my favorite barbecue sides- potato salad and egg salad and combined them with a Keto/Low Carb twist by using cauliflower.

You can put this together in under 15 minutes and even make it ahead.  In fact, the longer it sits in the fridge, the better it will taste!

How to Make Keto “Potato” Salad

Ingredients

1 small head of cauliflower, cut into small bites

3 hard boiled eggs, chopped

2 tablespoons dill pickles, minced

1 tablespoon red onion, minced

1 tablespoon apple cider vinegar

3/4 cup mayonnaise (see my recipe here)

2 teaspoons dijon mustard

1/2 teaspoon celery salt

1/2 teaspoon dried dill

salt and pepper to taste

Preparation

Add the cauliflower florets to a microwave save bowl.

Microwave for 8-10 minutes or until slightly tender (or your desired texture).  You can steam it instead, if you don’t have or want to use a microwave, but I would not boil it, it will be too watery.

Drain any water and pat dry with paper towels.

Add the pickles, onion and egg to a large bowl.

Add all the remaining ingredients to a cup and mix well.

Pour in the cauliflower (while still warm) into the large bowl.

Then pour the sauce over the top and toss until well coated.

Store in the fridge until ready to serve, at least 1 hour or longer. The longer it sits, the better it will taste!

More Low Carb & Keto Sides…

Easy Cole Slaw

Cheesy Mashed Cauliflower

Easy Creamed Spinach

Buffalo Cauliflower “Mac” and Cheese

Easy Broccoli Salad

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4.75 from 4 votes

Cauliflower "Potato" Salad - Keto and Low Carb

Need a low carb side dish to serve at your next barbecue? Cauliflower replaces potatoes in this blend of egg and potato salad… Keto Style!

Author Keto Cooking Christian

Course Side Dish

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

Servings 4

Calories 338kcal

Ingredients

• 1 small head of cauliflower cut into small bites
• 3 hard boiled eggs chopped
• 2 tablespoons dill pickles minced
• 1 tablespoon red onion minced
• 1 tablespoon apple cider vinegar
• 3/4 cup mayonnaise
• 2 teaspoons dijon mustard
• 1/2 teaspoon celery salt
• 1/2 teaspoon dried dill
• salt and pepper to taste

US Customary - Metric

Preparation

• Add the cauliflower florets to a microwave save bowl.  Microwave for 8-10 minutes or until slightly tender (or your desired texture).  You can steam it instead, if you don't have or want to use a microwave, but I would not boil it, it will be too watery.  Drain any water and pat dry with paper towels.
• Add the pickles, onion and egg to a large bowl.  Add all the remaining ingredients to a cup and mix well.  Pour in the cauliflower (while still warm) into the large bowl. 
• Pour in the cauliflower (while still warm) into the large bowl.  Then pour the sauce over the top and toss until well coated.  Store in the fridge until ready to serve, at least 1 hour or longer.  The longer it sits, the better it will taste!

Nutrition Facts

Cauliflower "Potato" Salad - Keto and Low Carb

Amount Per Serving

Calories 338 Calories from Fat 297

% Daily Value*

Total Fat 33g 51%

Saturated Fat 6g 30%

Total Carbohydrates 4g 1%

Dietary Fiber 2g 8%

Sugars 2g

Protein 5g 10%

* Percent Daily Values are based on a 2000 calorie diet.

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alchol (Swerve/Erythritol).

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