Craving the classic potato salad but wish it was low-carb? The Cauliflower "Potato" Salad is a wonderful keto twist minus the carbs. This creamy and zesty low-carb cauliflower no-potato salad will be your new go-to for sunny-weather potlucks. Traditional potato salad is known to have originated in Germany and was later brought by German and European immigrants during the 19th century. This keto twist on the traditional potato salad features cauliflower and eggs - perfect substitute for potatoes!
According to Wikipedia, traditional potato salad is known to have originated in Germany and was later brought by German and European immigrants during the 19th century.
Why Cauliflower?
As you likely know, cauliflower is a super successful potato swap in many low-carb recipes. It has a versatile, mild flavor that blends beautifully with other recipe ingredients. It's an excellent way to enjoy the essence of potato salad without the high carb count.
Is Cauliflower Potato Salad Low-carb?
Yes, cauliflower potato salad can be low-carb, depending on how it’s prepared. Traditional potato salad is high in carbs due to the potatoes, but replacing the potatoes with cauliflower significantly reduces the carb content. You can further lower the carb count by using low-carb or keto-friendly ingredients for the dressing, such as mayonnaise made with olive or avocado oil or a combination of Greek yogurt and mustard. This recipe is remarkably low in carbs, with only 2 g net carbs per serving.
Ingredients for Keto Cauliflower Potato Salad
Here's what you'll need to create this delightful dish:
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- 1 medium head cauliflower (or approx.
- 3 hard-boiled eggs, chopped and smashed with a fork
- 1 cup mayonnaise
- 1/2 cup diced celery
- 1/4 cup red onion, finely diced
- 1/4 cup cooked bacon, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon paprika, (plus extra for garnish)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh cracked pepper
- Green onions, sliced (for garnish)
- Dill pickle
- Pickle juice
- Dill weed
- Celery salt
- Olive oil
- Salt and pepper
Ingredient Substitutions
Here are great alternatives to some of the main ingredients for delicious results:
- Red onion: Use shallots, sweet onions, or pickled red onions. They will give you the same sharp savory flavor.
- Celery:
- Cooked bacon: Finely chopped grilled chicken will be as delicious and crunchy.
- Dijon mustard: Yellow or brown mustard are fine alternatives for this recipe. Use a sparing amount when you make the dressing, taste and adjust it to your liking.
- Apple cider vinegar: Use red or white wine vinegar, but taste the dressing first before adding it to the salad. If it is too acidic, add a little salt to the mix.
- Kosher salt: Non-coarse sea salt works great too. Avoid processed salts.
Additional Ingredients
Add any of these ingredients to your low-carb cauliflower potato salad for a serious flavor boost:
- Herbs: I love the aromatic complexity and green freshness that fresh chives and parsley add to this salad. I also add some fresh dill when I bring it to a large barbecue.
- Cheese: Shredded cheddar gives this an almost “loaded baked potato” feel.
- Veggies: Add some halved or quartered cherry tomatoes for bite-sized pops of flavor and freshness. My favorite thing to add to this salad is freshly sliced jalapeno. The crunch, the heat, it’s all there!
- Pickles: I love giving salads a twist. Sometimes I add dill pickle, red onion pickle or even jalapeno pickle to add a tangy flavor to the cauliflower salad recipe.
Step-by-Step Instructions
This is an overview with step-by-step photos:
Preparation Steps
- Gather all the ingredients and tools.
- Wash the cauliflower head and cut it into bite-sized florets.
- Peel, wash, and slice/dice, celery, and onions.
- Chop the hardboiled eggs and the cooked bacon into bite-sized pieces.
- Prepare the dressing; add the mayonnaise, Dijon mustard, and apple cider vinegar to a small bowl and whisk until smooth. Season with kosher salt, freshly cracked black pepper, and paprika.
Cooking/Assembly Instructions
- Preheat the oven to 200C/400F. Add your chopped cauliflower, sprinkle with salt and pepper and drizzle with the olive oil. Roast the cauliflower for 10-15 minutes, until lightly brown and tender. Remove from the oven and let it cool to room temperature.
- Steam the cauliflower florets until tender yet still slightly firm, about 5-7 minutes. You can also place cauliflower in a microwave safe bowl with 3 tablespoons of water. Cover with saran wrap and microwave for 3 minutes or until desired tenderness. You can also steam it on the stove. Cool completely.
- After steaming, rinse the cauliflower under cold water to cool quickly and halt the cooking. Ensure the florets are well-drained and let them dry.
- In a medium or large bowl, mix the celery, onion, dill pickle, pickle juice, mayonnaise, mustard, dill weed, and celery salt until combined.
- In a small bowl, combine the mayonnaise, Dijon mustard, pickle juice, and dill, and whisk until smooth.
- Once the cauliflower has cooled, add it to a bowl with the chopped onion, celery, pickles, and boiled eggs.
- Add the cooled cauliflower in the large mixing bowl, chopped hard-boiled eggs, diced celery, and chopped cooked bacon.
- Fold the chopped eggs into the salad.
- Mix through the dressing.
- Pour dressing over the cauliflower mixture. Gently fold to ensure everything is well combined and evenly coated with the dressing.
- Cover and refrigerate the salad for at least one hour to allow the flavors to meld.
- Slice the remaining egg. Garnish salad with sliced egg, dill weed, and paprika.
- Sprinkle with additional paprika and garnish with sliced green onions for a vibrant pop of color and flavor. Serve immediately.
To Make Ahead: Prepare the salad and dressing separately up to 2 days in advance.
Tips for the Best Cauliflower Potato Salad
- Don’t overcook the cauliflower: Be sure to cook the cauliflower long enough that the texture resembles a cooked potato. For the cauliflower, you definitely want it tender but still with a bite to it. Cauliflower cooks much faster than potatoes, so you want a light touch here. Don’t even leave the kitchen, because it will be done in a flash! Avoid using steamed or boiled cauliflower.
- Cool the cauliflower: Place the cauliflower in a colander, and running it under cold water for a minute or two does the trick. If you want a faster method, you can fill a large bowl with ice and water, then plunge the cooked cauliflower into the ice bath. Whatever method you choose, ensure the cooked cauliflower is cool before assembling the salad.
- Add some sweetness: Give it a touch of sweetness.
- Swap the dressing: Or add spices.
- Mix-ins: Anyway, the rest of the salad has all the goodies you’re looking for.
- Make it ahead: Prepare the salad and dressing separately up to 2 days in advance.
Time-Saving Tips
- Pre-cooked hardboiled eggs: I am a huge champion for using store-bought hardboiled eggs. It is hassle-free; no cooking, peeling, or cleanup. Although a bit costlier, the amount of time you save is worth the extra dime. Leftover hardboiled eggs are another good option. To hardboil eggs, place in a saucepan and cover with cold water. Bring to a boil on the stovetop, and once boiling, turn off the heat and immediately cover the pan with a fitted lid. Allow the eggs to sit that way for 16-18 minutes. Drain and rinse with cold water.
- Bacon bits: I make a batch of homemade bacon bits and keep them in the fridge. My family puts them on just about everything. This is a massive time saver for any recipe that calls for chopped bacon.
- Pre-cut cauliflower: Over the years, I’ve realized that chopping cauliflower is a messy job and not everyone has patience for it.
Serving Suggestions
This cauliflower potato salad is a perfect keto side dish for various meals. Here are my favorite dishes to pair it with:
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- Grilled Beer Can Chicken: The salad’s crispness and harmonized flavors complement the tender and juicy chicken well - it makes the summer party table look fancy as well!
- Crispy Pork Belly: Pairing my loaded cauliflower potato salad with tender pork meat, makes it a delicious flavor combination!
- Grilled Lamb Chops: Pair the hearty lamb chops with the healthy cauliflower potato salad for a nutritious, satisfying meal.
- Baby Back Rib: These fall-off-the-bone baby back ribs with classic ingredients is my favorite recipe.
- Pair this keto potato salad with a burger at your next BBQ! Why not give our Gordan Ramsey-inspired ketofied burger a try? Or maybe even serve it with our keto cheddar bacon ranch stuffed burgers! Yes, please!
Fun idea: Serve this keto no-potato salad as a one-bowl meal by adding 2 cups of chopped rotisserie chicken.
Storage Instructions
Store the leftover cauliflower potato salad for 3-4 days in the fridge in an airtight container. BE WARNED: the dressing will become diluted and the salad will lose its rich, creamy texture. The salad should not sit out at room temperature for more than 2 hours, especially if the ambient temperature is hot.
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tags: #keto #cauliflower #potato #salad #recipe