Keto Cauliflower Potato Salad

Our Keto Cauliflower Potato Salad is the perfect low-carb 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 low carb . . . and delicious!

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  • Onion Burger with Gruyère Fondue Sauce

    Cooks in 40 minutesDifficulty: Easy

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Crank up that grill. Invite your friends and family. Enjoy the outdoor summer Holiday fun with our healthy low-carb 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.

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

Keto Cauliflower Potato Salad is 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

Recipe by Joanie and Chris
5.0 from 15 votes
Course: SidesCuisine: AmericanDifficulty: Medium
Servings

5

Prep time

15

minutes
Cooking time

5

minutes
Calories

302.9

kcal
Total time

20

minutes

Keto Cauliflower Potato Salad is delicious. You will not miss the potatoes. The dressing is the perfect blend of tart and sweet. Enjoy a bowl of our low-carb Potato Salad at your next summer picnic or gathering.

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Ingredients

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

Chef’s Notes

  • You can also microwave the cauliflower for 10 minutes with 3 tablespoons of water. A substitute for the stone ground mustard would be Dijon.

Nutrition Facts

  • Calories: 302.9kcal
  • Carbohydrates: 12.2g
  • Protein: 7.7g
  • Fat: 25.9g
  • Saturated Fat: 4.6g
  • Cholesterol: 110.8mg
  • Sodium: 1728.7mg
  • Potassium: 677.4mg
  • Fiber: 4.6g
  • Sugar: 4.4g
  • Calcium: 94.1mg
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  • Celery seeds come from the celery plant and have a similar flavor profile, grassy, a little sweet and a little bitter.

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