5 from 6 votes
Cauliflower "Potato" Salad (Keto, Low-Carb)
This keto Cauliflower "Potato" Salad is packed with classic flavors! Tender and tangy, this simple cauliflower recipe is made with hard-boiled eggs, celery, fresh parsley, and a creamy homemade dressing: delicious!
Prep Time
5 mins
Total Time
15 mins
Servings:
6
servings
Calories:
144 kcal
Course:
Side Dish, Main Course, Salad, Appetizer
Cuisine:
American
Ingredients
- 1 head cauliflower broken into florets
- 1 red onion small; chopped
- 2 celery chopped, stalks
- 2 egg peeled, hard-boiled
- parsley chopped, fresh
Dressing
- ⅓ cup mayonnaise homemade
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon garlic minced
- 1 teaspoon smoked paprika
- black pepper to taste, kosher salt
- salt to taste, kosher salt
Instructions
- Fill a pot with water and bring it to a boil.
- Cut the cauliflower into florets.
- Place a bamboo steamer basket over the pot (making sure it doesn’t touch the water) and add in the cauliflower florets. Cover and steam for 8-10 minutes, or until tender. Set aside and allow it to completely cool.
- Meanwhile, prepare the dressing by mixing all the ingredients into a salad bowl.
- Chop the onion, celery, eggs and add them to the salad bowl with the dressing
- Once the cauliflower has cooled, transfer it to the salad bowl and gently toss well to evenly coat with the dressing.
- Garnish with freshly chopped parsley and enjoy.
Cup of Yum
Notes
- Homemade mayo is highly encouraged, but store-bought is fine. There are many healthy mayo options out there now. Use your favorite kind.
- Adding some fresh chopped dill to this salad will give it a nice boost in flavor.
- Store the leftover Potato salad in an airtight container in the refrigerator for up to four days.
- Add cooked turkey bacon for some extra crispiness.
- If you like peas, consider adding some fresh frozen peas for some added nutrition, fiber, and protein.
- Adjust the salt and pepper as needed.
- Add a kick of spice to this cauliflower potato salad by adding some chopped jalapeño.
Nutrition Information
Calories
144kcal
(7%)
Carbohydrates
7g
(2%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
67mg
(22%)
Sodium
528mg
(22%)
Potassium
351mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
266IU
(5%)
Vitamin C
48mg
(53%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 144
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 528mg | 22% |
| Potassium | 351mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 48mg | 53% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.