Keto Cauliflower Potato Salad

Our Keto Cauliflower Potato Salad is the perfect Keto-friendly replacement for our favorite summer-time “potato salad.” “Summer time” is traditionally Holiday time. Holiday get-togethers are so much a part of our lives. We have so many fond memories of Memorial Day, July 4th, and Labor Day. We think of burgers, hot dogs, barbecue, and, of course, potato salad. Remember all of those family reunions, picnics, and pot-luck outdoor gatherings of friends and family? It is hard to imagine those without someone bringing the potato salad. Now, it is Cauliflower Potato Salad! It is a delicious side dish!

To complete your Summer Holiday menus, consider some of our other traditional “picnic recipes.” They are all tasty and definitely Keto-friendly and low carb . . . and delicious!

Crank up that grill. Invite your friends and family. Enjoy the outdoor summer Holiday fun with our healthy Keto recipes!

Ingredients

The key ingredient is Cauliflower. Joanie stresses that florets are needed. We use cauliflower a lot of our low-carb kitchen. It is found in so many recipes. Cauliflower is healthy, easy to work with, and is the perfect substitute for potatoes. It is hard to tell the difference between Keto Cauliflower Potato Salad and the original. Joanie’s dressing is the same as she has always used to make potato salad.

Joanie uses diced red onion for the salad. It adds more kick than yellow or white onions. Plus, it adds that distinct color. Also, celery and chopped eggs are a must to replicate the traditional potato salad crunch and flavor. Joanie even uses celery seeds in her dressing. It adds so much. You can use Dijon Mustard. However, we prefer the deep flavor and color of stone ground mustard. Paprika is the traditional topping for potato salads. Joanie also like to add some fresh dill as a garnish for her Keto Cauliflower Potato Salad.

Preparation Tips

The preparation process is basically the same as that for traditional potato salad recipes. First, cut a head of fresh cauliflower into florets. Boil the florets for 5 minutes in water, drain, and pat dry. They need to be thoroughly dry. Cut the larger cooked cauliflower florets into bit-sized chunks (just like potatoes). Finally, add the red onions, celery, and eggs to the cooked cauliflower florets. You will need a large bowl.

The dressing is where the flavor comes from. It is likely the items are easily found in your pantry. Joanie uses a smaller bowl to first blend the dressing ingredients. She likes Primal Kitchen’s Avocado Oil Mayonnaise. But, you can certainly use any Real Mayonnaise. “Gently fold” the mixed dressing into the Cauliflower ingredients. Then allow the flavors to meld in the refrigerator. Keto Cauliflower Potato Salad should be topped with paprika and dill. It should be served cold.

Click any “Pin Recipe” Button to Save to Pinterest!

Follow us on Social Media – See the Latest Keto Products

Keto Cauliflower Potato Salad – A Perfect Low Carb Substitute for Potatoes with all the Taste

Keto Cauliflower Potato Salad is Keto friendly and delicious. You will not miss the potatoes. Cauliflower is the perfect low-carb substitute. Joanie’s dressing is a blend of tart and sweet. The only difference from the traditional potato salad is the substitution of cauliflower. Enjoy a bowl at your next summer picnic.

Keto Cauliflower Potato Salad

Keto Cauliflower Potato Salad is Keto friendly and delicious. You will not miss the potatoes. The dressing is the perfect blend of tart and sweet. Enjoy a bowl of our Keto Potato Salad at your next summer picnic or gathering.
Gluten Free
Peanut Free
5 from 3 votes
CourseSides
CuisineAmerican
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings5
Net Carbs5g
AuthorJoanie and Chris

Ingredients

Cauliflower

  • 1 large Cauliflower (cut into potato size florets)
  • 2 teaspoons Sea salt
  • ½ Red Onion (diced)
  • 3 stalks Celery (sliced)
  • 3 Eggs (chopped, hard boiled)

Dressing

Garnish

Instructions

  • Bring a medium sized pot to a boil on the stove-top. Add the sea salt. Add cauliflower florets and cook for 5 minutes until tender. Drain thoroughly and pat dry.
  • Combine the cauliflower ingredients in a medium bowl with the cooked florets.
  • Add all of the dressing ingredients to a small bowl and mix with a spatula.
  • Gently fold the dressing into the cauliflower ingredients. Refrigerate until cold. Garnish with dill and paprika and serve.

Equipment (Click Picture)

Chef’s Notes

  1. You can also microwave the cauliflower for 10 minutes with 3 tablespoons of water.
  2. A substitute for the stone ground mustard would be Dijon.
  3. Each serving size should be approximately one cup.

NUTRITION

Calories: 303.56kcal | Carbohydrates: 8.96g | Protein: 7.7g | Fat: 25.93g | Saturated Fat: 4.5g | Cholesterol: 110.75mg | Sodium: 1962.27mg | Potassium: 677.13mg | Fiber: 3.76g | Sugar: 4.91g | Calcium: 94.1mg | Net Carbs: 5g
Tasty Low Carb is a participant in Amazon’s affiliate advertising program. Clicking on a product or Amazon ad will re-direct you to Amazon.com. For your purchases, we may receive a small consideration that will help us build and maintain our website.

Free Recipes via Email

Enter your email address and receive new recipe posts via email.

Comments Are Appreciated