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Keto Cauliflower Potato Salad Recipe

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Creamy, tangy, low-carb cauliflower “potato” salad that tastes just like the classic. Easy to prep, family-friendly, and perfect for anyone following the keto diet or looking for healthy dinner ideas.

Ingredients

Scale

  • 1 large head of cauliflower (or pre-cut florets, about 5 cups)

  • 3 boiled eggs

  • ½ cup chopped celery

  • ⅓ cup chopped red onion

  • ¼ cup chopped dill pickles

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • Paprika (optional, for garnish)

For the dressing:

  • ½ cup mayonnaise

  • 1 tablespoon yellow mustard

  • 1 tablespoon pickle juice or apple cider vinegar

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

Instructions

  1. Chop cauliflower into bite-sized pieces. Steam for 8–10 minutes until fork-tender but not mushy. Let it cool completely.

  2. Boil the eggs (10 minutes), then cool, peel, and chop.

  3. In a large bowl, combine chopped celery, red onion, pickles, and cooled cauliflower.

  4. In a small bowl, whisk together mayo, mustard, pickle juice, garlic powder, and onion powder.

  5. Pour dressing over the salad and mix gently. Fold in the chopped eggs.

  6. Season with salt and pepper. Chill in the fridge for at least 1 hour before serving.

  7. Garnish with a sprinkle of paprika, if using.

Notes

  • Tastes better after a few hours in the fridge.

  • Add chopped bacon, cheddar cheese, or green onion to mix it up.

  • Store leftovers in an airtight container for 3–4 days.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-cauliflower-potato-salad/