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Keto Cauliflower Potato Salad

The classic potato salad goes low carb! This mock keto potato salad contains only 4.6 grams of net carbs. Of couse, this salad does not contain a single real potato. We're using cauliflower as a stand-in. A wonderful side for sausages and any grilled meat or fish.

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

Ingredients

  • 1 large head of cauliflower 500g florets
  • 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 cracked black pepper or to taste
  • 2 eggs
  • 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

  • Net Carbs: 4.6g per serve
  • Storage: Fridge in an airtight container for 2 - 3 days
  • Alternative ways to cook cauliflower:
  • Steamer method
  • Fill a pan with 2 inches of water and bring to the boil. Add the steamer with cauliflower and steam with the lid on for approximately 5 - 7 minutes.
  • Microwave method
  • Add the florets to a heatproof bowl with 1 tablespoon of water. Cover and heat on high for 8-10 minutes.
  • Oven method
  • Place on a baking tray lined with parchment paper. Roast with 1 tablespoon of olive oil and a pinch of salt. 400F / 200C / 180 fan for about 20 - 25 minutes or until slightly golden.

Nutrition Information

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

Nutrition Facts

Serving: 4Serving

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.