Keto Cauliflower Potato Salad Recipe

This Keto cauliflower potato salad recipe is a wonderful low-carb salad and technically isn't potato at all since it doesn't have potatoes in it. If you're like me, you love potato salad but don't love all the carbs. This potato salad recipe is an easy way to satisfy those potato salad cravings without all the extra carbs I don't need.

Potato salad has always been one of my favorite dishes, and it's a big hit with the family. I figured it would be off the menu when I'm watching carbs, which of course made me crave it even more! So I was very interested when I read online that cauliflower can be used in place of some or all of the potatoes. They swore it tasted almost the same as regular potato salad. I didn't believe it, but I like potato salad so much I was willing to give it a try.

As unusual as it sounded to me, the claims were true. Cauliflower does make a fantastic potato salad! I didn't realize how much of the traditional potato salad taste I crave comes from the combination of dressing, eggs and crispy veggies chilled together. I was truly surprised that the potatoes themselves weren't necessary for a great potato salad experience

You don't have to worry about this recipe being too "weird" for everyone in the family to enjoy. My kids could barely tell the difference when I tried replacing all of the potatoes with cauliflower. And when I made it with half potatoes and half cauliflower, they didn't even notice.

Potato salad made with cauliflower sounds a little scary, but believe me, it's anything but. Give it a try and find out what an easy way it is to cut carbs and still enjoy the potato salad taste you love. It's not as heavy as the version with some potatoes, and there's a way to use all cauliflower where you can skip the stove all together!

The secret is using frozen cauliflower florets! Two one-pound bags of florets replace each head of cauliflower you're using in the recipe. I keep it easy and cook the cauliflower according to the microwave instructions on the package. Then I drain them thoroughly and refrigerate at least 30 minutes, or until they're completely cool. When I'm ready to mix the salad up, I just grab them from the fridge and toss them into the dressing.

The dressing for this salad gets its wonderful savory flavor from using plenty of dill pickle and Dijon mustard. I don't recommend changing the dressing ingredients too much, but the veggies and mix-ins are easy to customize. You can replace the veggies in the recipe with your favorites, or add them in addition. The dressing is generous, so there should be enough to coat an extra cup or so of chopped veggies, extra egg, or whatever you'd like.

It's important to me to make my food look as good as it tastes, especially when I'm trying something new. I started adding chopped red pepper to my potato salad for the color. I was surprised at how much its fresh, slightly sweet flavor added to the salad. 

I also used green onions instead of regular bulb onions because their tops are a built-in garnish. Just chop them up and sprinkle them over the salad for instant prettiness. I've come to like green onions in my salad more than bulb onions because they have a milder flavor, and they don't get super-strong as the salad chills in the fridge.

Recipe

Cauliflower Potato Salad Recipe {Gluten-Free, Keto Option}

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• Author: Rebecca Baron
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 8 1x
• Category: Side Dish
• Cuisine: Gluten-Free, Keto

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Description

This potato salad can either be made with half cauliflower/half potato for a lower carb option or all cauliflower for a Keto option.

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Ingredients

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• 3 eggs + cooking water
• 1 ½ heads fresh cauliflower (chopped into florets, discard the core), about 8 cups cauliflower, OR about 2 bags of frozen cauliflower
• 1 teaspoon salt
• ¾ cup mayonnaise
• 3 - 4 tablespoons Dijon mustard (to taste)
• ⅛ - ¼ teaspoon black pepper (or to taste)
• ½ cup dill pickle (chopped)
• ¼ cup red bell pepper (chopped)
• ¼ cup green onion (5 stalks, chopped and tops set aside for garnish)
• Additional salt and pepper to taste
• Optional: low-carb sweetener equivalent to ½ - 1 teaspoon sugar (see package for amounts)

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Instructions

1. Place the eggs in a saucepan and cover with cold water. Bring to a boil.
2. Cover and turn the heat off. Let eggs stand in hot water for 10 to 12 minutes.
3. Drain and refrigerate for 30 minutes, or until cool. Peel the eggs and store them in cold water in the refrigerator until ready to use.
4. Follow the directions in the post to unthaw frozen cauliflower in the refrigerator OR add the uncooked cauliflower to a large cooking pot. Cover with cold water and stir in the salt.
5. Bring to a boil over high heat, then reduce the heat to medium and simmer 8-10 minutes, or until fork-tender.
6. Remove from heat and drain into a colander. Rinse under cold water and transfer to a bowl. Cover with ice-cold water and let stand in the refrigerator until ready to use.
7. In a large mixing bowl, whisk the mayo, mustard, pepper and optional sweetener together.
8. Drain the cauliflower and potatoes and pat dry. Fold into the dressing mixture.
9. Chop the hard-boiled eggs and fold them into the salad. Transfer the salad to a serving bowl.
10. Chop the green onion tops and sprinkle over the salad.
11. Cover and refrigerate for at least half an hour, or until ready to serve.

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Notes

It doubles easily if you're cooking for a crowd.

Store leftover salad covered in the refrigerator. It stays fresh for at least one week, and the flavor gets even better as it chills.

If you'd like to add some sweetener to the dressing, Stevia is a good natural choice. Splenda * and other artificial sweeteners will also work if clean eating is not a priority.

Green onions are also called scallions. No matter what name they're sold as they're the same thing.

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