Cauliflower "Potato" Salad KETO (Carolyn)

Cauliflower Potato Salad Recipe

This cauliflower potato salad recipe goes with all your grilling favorites. It's creamy, flavorful, and packed with classic potato salad ingredients. You won't miss the spuds with this perfect keto side dish. 

CourseSalad

CuisineAmerican

Keywordcauliflower potato salad, cauliflower salad

Prep Time15minutes minutes

Cook Time15minutes minutes

Total Time30minutes minutes

Servings8 servings

Calories238kcal

Ingredients

• 3 large eggs
• 1 large head cauliflower cut into bite-sized pieces
• 2 ribs celery sliced
• 6 slices cooked bacon chopped
• 2 medium green onions white and light green parts only, chopped
• ½ cup mayonnaise
• 2 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• ¼ teaspoon paprika
• Salt and pepper to taste

Instructions

• In a large pot over medium high heat, bring 2 quarts of water to a boil. Gently lower the eggs into the water and boil about 12 minutes.
• While the eggs are cooking, fill a medium bowl with ice and water. Once the eggs are done, quickly transfer the eggs to the ice bath. Let sit 10 minutes before peeling. Chop two of the eggs and slice the third.
• In another large pot, place the cauliflower florets and fill halfway with water. Bring to a boil and cook until the cauliflower is just fork tender, about 3 minutes. Drain in a colander and let cool.
• In a large bowl, combine the chopped eggs, cauliflower, celery, bacon, and green onions, and toss to combine. Add the mayonnaise, Dijon, lemon juice, and paprika. Stir until well mixed and the cauliflower is well coated.
• Season to taste with salt and pepper. Transfer to a serving bowl and top with the sliced egg.

Notes

Storage information: You can make this cauliflower salad ahead of time and serve the next day. Keep any leftovers in a covered container in the fridge for up to 4 days.

PRO TIP: I tested this recipe out with frozen cauliflower florets recently. You don’t even need to cook them, just thaw them completely and they should be just the right texture for cauliflower potato salad. It’s a great shortcut!

Nutrition

Serving: 1serving = about ¾ cup | Calories: 238kcal | Carbohydrates: 6.5g | Protein: 7.5g | Fat: 20g | Fiber: 2.5g

By Carolyn Ketchum of All Day I Dream About Food

Expert Tips:

Want a great shortcut? 

Grab a 16-ounce bag of frozen cauliflower florets. Let them thaw completely and chop into bite-sized pieces, if they’re big. The freezing and thawing process should make them just the right tenderness for this recipe.

Cauliflower salad is always best fresh, but the leftovers are good for several days. You can make this ahead of time and serve the next day. Keep leftovers in a covered container in the fridge for up to 4 days.

You can easily customize this cauliflower salad to your own personal taste. You can add some cayenne pepper, garlic powder, celery salt, chopped dill pickles, fresh dill, fresh tarragon or any other favorite potato salad ingredient.

Open ClipTo

Clip Highlight

Clip Page

Clip Note