KETO DIET Keto Dinner Ideas

Cauliflower Potato Salad Keto

Caulliflower Potato Salad Keto

The closest thing to traditional potato salad you can find is this low-carb, keto, gluten-free, and paleo Cauliflower Potato Salad Keto that is made with cauliflower and a delectable dressing.


Although you might not think of cauliflower when you envision a traditional potato salad, it is the vegetable that is most likely to take the place of potatoes on low-carb diets.  However, the flavor of the cauliflower is extremely subtle, and it is perfect for making a low-carb potato salad.

But the ultimate result can make a classic, high-carb meal far reduced in carbs and just as tasty. Should you anticipate the flavor to be potato-like? Definitely not. Although it is cauliflower, the dressing will remind you of the potato salad you may have once loved before adopting low carb.

Since my kids won’t eat it raw, I frequently conceal cauliflower in my meals. This recipe was created for my husband, me, and a few friends who were coming over. It was not created for my children.


Every summer barbecue that we are invited, I bring this low-carb cauliflower potato salad. All of my friends thought this salad was just as tasty as regular potato salad and praised its flavor.

It’s a fantastic side dish to prepare ahead of time and is ideal for bringing to a BBQ. If you’re looking for an entree, my Crock Pot BBQ Pulled Chicken is a terrific option that goes well with this meal.

If you’d like, you can use yoghurt in place of the mayo.

More Delicious Salad Recipes:


  • Cauliflower, 1 lb
  • 1/3 cup Mayonnaise
  • 2 tablespoons of white vinegar and 1 tablespoon of olive oil
  • 1/9 cup Dijon mustard
  • 2 eggs 1 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon sea salt Red onion, sliced, and 1/4 cup of chopped, hard-boiled scallions



  1. Cauliflower should be steamed for 10 minutes or until fork tender. For 20–30 minutes, allow to reach room temperature.
  2. Taste and adjust salt as necessary after combining the next 9 ingredients in a bowl.
  3. The onion, eggs, and scallions are added after the dressing has been mixed with the cauliflower in the bowl.
  4. 30 minutes should pass for refrigeration before serving.


5g Net Carbs
Originally released in August 2017, this recipe was updated with a video in July 2019.


4 ounces; 227 calories; 7 grams of carbohydrates; 5 grams of protein; 20 grams of fat; 3 grams of saturated fat; 89 mg of cholesterol; 518 mg of sodium; 395 mg of potassium; 2 grams of fibre; 2 grams of sugar; 250 IU of vitamin A; 55.9 mg of vitamin C; 42 mg of calcium; and 1 mg of iron per serving.


Another Variation Of The Recipe


The amazing low-carb alternative to potatoes is cauliflower. With this low-carb potato salad, you get all the flavors of the timeless favorite without any of the carbohydrates.

Being a little inventive is key when creating low-carb, keto dishes. Of course, there aren’t any potatoes in this fake potato salad.

This salad frequently shows up in our home. It’s a hit with my kids, and I’ve frequently served it at get-togethers or when we’ve had guests around for a BBQ.


The starch and sugar content of potatoes is substantial.

On a ketogenic or low carb diet, we therefore stay away from them. 15 grams of carbohydrates are included in 100 grams of potato salad with mayonnaise, which is double what you would eat in a substantial meal.

In contrast, each substantial serving of this cauliflower potato salad contains only 4.7 grams of net carbohydrates!


Cauliflower’s bland flavor makes it a fantastic alternative to potatoes. I’ve used it as mash in my Fish Pie, and these Low Carb Cauliflower Hash Browns turn out fantastic.

The secret to this salad is to cook the cauliflower longer so that it has a texture that is comparable to that of potatoes. Not a crispy bite is what we’re after here. The cauliflower should be fluffy and tender.

Additionally, I’m separating the cauliflower into little florets. This gives the salad a more authentic-looking potato salad appearance. The German proverb “You eat with your eyes” is true!

It’s simple to overlook the fact that your keto potato salad contains cauliflower once you’ve added all the other components of a traditional potato salad (I’m using my 5 Minute Keto Mayonnaise).

In addition to being a creative potato substitute, cauliflower has many health advantages.



The components you’ll need for this low-carb potato salad are as follows:

Cauliflower (fresher is preferable!


mustard dijon

alcohol from apple cider

spices: salt, pepper, paprika, and garlic powder

uncooked eggs

Shallots, or spring onions, and chives


1. Trim the cauliflower’s leaves and stalk. Break into florets, slice into 1 to 1.5 cm long, small florets, and cook using your chosen technique. Permit to completely cool. IMPORTANT!


2 cups of water are heated in a pan over medium heat.

Let come to a (medium heat)boil, and then(lid on) heat for about four minutes. Remove the water. Place on kitchen paper and pat as much water as you can out of the cauliflower without breaking it.

Steamer technique

Put the cauliflower in a steamer and fill the bottom of the pan with 2 inches of water. Put cauliflower to the steamer(cover) . Steam for about FIVE to SEVEN minutes. Then, proceed with the boil technique.

Microwave technique

In a heatproof bowl, combine the florets and 1 tablespoon water. 8 to 10 minutes on high, then proceed with the boil procedure.

Oven technique

Place on a baking sheet that has greaseproof paper on it. During roasting, put salt(pinch) and ONE tbsp. of olive oil . 20 to 25 minutes at 400F, 200C, with 180 fan, or until just beginning to turn golden. Take out from oven. Let cool .

The cauliflower will taste heartier and slightly nutty if you choose to bake it in the oven. This implies that it will taste less like potato and more like cauliflower. Although I also enjoy the salad this way, it will mostly be a cauliflower salad.

The cauliflower will taste heartier and slightly nutty if you choose to bake it in the oven. This implies that it will taste less like potato and more like cauliflower. Although I also enjoy the salad this way, it will mostly be a cauliflower salad.

2.) Hard boil the eggs in water while the cauliflower is cooking. 13 to 15 min. Run under the cold water faucet to peel and cool down. Cut into pieces.

3.) Combine the dressing’s components in a basin.

4.) Mix the eggs, spring onion, chives, and cauliflower into the mayonnaise. Adding additional seasoning is an option.


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