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Keto Cauliflower Potato Salad
5 from 18 votes

Keto Cauliflower Potato Salad

Keto Cauliflower Potato Salad substitutes cauliflower florets for potatoes and combines them with a creamy dressing of mayonnaise, Dijon mustard, and apple cider vinegar. Hard-boiled eggs, spring onion, and chives add texture and mild onion flavor, crafting a low-carb alternative to classic potato salad.

Prep Time
10 mins
Cook Time
5 mins
Cooling Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 345 kcal
Course: Side Dish
Cuisine: British

Ingredients

  • 1 cauliflower 500g florets, large head
  • ⅔ cup mayonnaise 160g
  • 1 tablespoon Dijon mustard
  • ½ tablespoon apple cider vinegar
  • ⅓ - ½ teaspoon paprika to taste
  • ⅓ teaspoon garlic powder
  • ⅓ teaspoon salt or to taste
  • ¼ teaspoon black pepper or to taste, cracked
  • 2 egg
  • 1 spring onion finely chopped (15g)
  • 1 tablespoon chives finely chopped

Instructions

    Cup of Yum
  1. Remove the leaves and stalk from the cauliflower. Break into florets and chop into small florets about 1 - 1.5 cm.
  2. In a pan, bring 2 cups of water to the boil. Add the cauliflower florets and cook (covered with a lid) over medium heat for about 4 - 5 minutes. Drain the water. Place on kitchen paper and pat dry as much as possible to remove any water but without smashing the cauliflower. Allow to fully cool. IMPORTANT! (See steamer, microwave and oven method in the recipe notes).
  3. Bring a second pot with water to the boil. Once it is cooking, lower in the (room temperature) eggs and cook them for 10 minutes. Add 30 seconds if the eggs are fridge cold. Lower them into an ice bath or cool them down under running cold water. Once the eggs are cold, peel and chop into chunks.
  4. Mix the dressing ingredients together in a bowl.
  5. Add the cauliflower to the mayonnaise and stir through the spring onion, chives and eggs. Option to add more seasoning to taste.

Notes

  • Store salad in an airtight container in the fridge for 2 to 3 days for best freshness.
  • Alternative cauliflower cooking methods include steaming for 5-7 minutes, microwaving with water for 8-10 minutes, or roasting at 400°F for 20-25 minutes with olive oil and salt.
  • Dry cauliflower thoroughly after cooking to avoid watery salad and mushy texture.

Nutrition Information

Calories 345kcal (17%) Total Carbohydrates 7.6g (3%) Protein 6.3g (13%) Fat 33.3g (51%) Saturated Fat 5.3g (27%) Fiber 3g (12%) Sugar 2.7g (5%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 345

% Daily Value*

Calories 345kcal 17%
Total Carbohydrates 7.6g 3%
Protein 6.3g 13%
Fat 33.3g 51%
Saturated Fat 5.3g 27%
Fiber 3g 12%
Sugar 2.7g 5%

* Percent Daily Values are based on a 2,000 calorie diet.