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    Home » Side Dishes » Keto Potato Salad with Cauliflower

    Keto Potato Salad with Cauliflower

    Published: May 19, 2021 by Wendy Polisi Modified: May 19, 2021 · 1142 words. · About 6 minutes to read this article.

    Jump to Recipe Print Recipe
    Overhead Photo of potato salad with the text that sauce Cauliflower Potato Salad - keto - low carb below.

    Are you looking for the perfect addition to your summertime BBQ? Keto Potato Salad with Cauliflower is sure to be a hit. This faux “potato” salad allows you to enjoy the flavors of the much-loved classic while sticking to your low-carb diet. I call that winning!

    Overhead photo of a rustic bowl with Keto Potato Salad with Cauliflower and a spoon next to it.

    I have always loved potato salad.

    What’s not to love? Soft and tender potatoes in a deliciously creamy dressing.

    Oh, right. The carbs.  

    While I love real potato salad, I don’t always love the way white carbs leave me feeling.

    This Keto Potato Salad is the best way I know to satisfy my summertime cravings without blowing my low-carb diet.

    It has all the flavors of your favorite potato salad, with a bit of added crunch.

    I think you will be shocked at just how good this mock potato salad is!

    Photo of a keto quickstart guide with the description of the guide on the right.

    Ingredients for Making Cauliflower Potato Salad

    Overheat photo of a bowl of cauliflower and bacon, seasonings, chives, pickles, celery, eggs, and dressing in prep bowls..
    • Cauliflower:  You want about two pounds of cauliflower, roughly one large head or two small ones. It does not need to be exact.
    • Mayonnaise:  You can make homemade mayo, or you can buy it. If you choose to buy it, make sure you read the label. Some brands have sugar which even in small amounts can stall your keto diet. To make cauliflower potato salad keto, you want to make sure you are using sugar-free mayo.
    • Apple Cider Vinegar:  If you don’t have this on hand, you can substitute freshly squeezed lemon juice or red wine vinegar.
    • Sweetener:  I used Swerve confectioners, but feel free to use your preferred low-carb sweetener.
    • Celery Salt:  Celery salt is a great alternative to regular salt that adds a warm, earthy taste and hints of grassiness. If you don’t have it on hand, you can make your own. Just toast 1 part celery seed in a dry pan until it is fragrant. Crush the seeds with a pestle and mortar and then mix with 6 parts of sea salt.
    • Bacon: Your preferred kind of bacon works here - beef, pork, or turkey.
    • Dill Pickles: Sometimes, you can find pickle relish that is keto-friendly, but most of the time it is loaded with sugar. Whichever route you choose, make sure you read the label. You want pickles with zero carbs or calories.
    • Celery:  For even more celery flavor, you can finely chop the leaves and add them into the mix.
    • Eggs:  Everyone has a different opinion as to whether hard-boiled eggs belong in potato salad. Do what you like here! You can even get all fancy and throw in a couple of chopped Keto Deviled Eggs if you like.
    • Chives:  I am a big fan of fresh chives here, but they aren’t always easy to find. If you can’t find them, parsley is an excellent substitute.
    • Smoked Paprika: You can find both Hungarian paprika and the sweeter Spanish paprika in smoked varieties. They can be either hot (picante) or sweet (dulce). Use what you prefer.

    Tips & Tricks

    • To avoid excess moisture in this keto potato salad recipe, I like to blot the cauliflower after cooking it. To do this, just spread it out on paper towels and place another layer of paper towels over it. Blot gently, being careful not to mash the cauliflower.
    • I find that blanching for four minutes is perfect, but feel free to adjust the cooking time according to your desired tenderness.

    Serving Suggestions

    This Low Carb Potato Salad is a great side for most any meaty main. Some great options include Keto Meatloaf Muffins, Low Carb Chicken Tenders, Grilled Chicken, or Flank Steak.

    It is also a fun side for Keto Chili Cheese Dog Casserole. 

    Frequently Asked Questions 

    Is potato salad keto?


    Unfortunately, traditional potato salad is not suitable for a low-carb or keto diet. Potatoes are loaded with carbs. Rest assured that this cauliflower potato salad recipe fits perfectly into a gluten-free and low-carb lifestyle.

    Do you need to refrigerate cauliflower potato salad before serving?


    You can, but it isn’t necessary. Doing so for an hour or two gives the flavors a chance to meld. If you are short on time, it will still be delicious if you serve it right away.

    Can I use frozen cauliflower in this recipe?


    I have tried it, and you can. I like to roast it rather than boiling it for the best texture. That being said, I prefer fresh cauliflower with this recipe.

    Storage

    You can store this recipe in the refrigerator for up to four days. It is best within a day or two of making it.

    I do not recommend freezing this recipe as mayonnaise does not freeze well.

    How to Make Keto Potato Salad

    First, start by bringing a large pot of water to a boil. Don’t forget to add the salt!

    Add your cauliflower florets and cook for 4 minutes. Drain and rinse with cold water to cool the cauliflower down. Drain well and transfer to a large bowl.

    Tip: You can also spread the cauliflower on paper towels to absorb excess moisture.

    While the cauliflower is cooking, make the dressing by combining the mayonnaise, apple cider vinegar, Swerve, and celery salt in a small bowl.

    • Photo of keto potato salad dressing in a bowl sitting next to a bowl of cauliflower and a bowl of pickles, bacon, and celery.
    • Photo of a large bowl of cauliflower, pickles, celery, and bacon.
    • Photo of dressing that has been poured over  a large bowl of cauliflower, pickles, celery, and bacon.

    Add the bacon, dill pickles, chopped celery, and eggs to the large bowl with the cauliflower.

    Add the dressing to the bowl and toss to combine.

    Taste, and season with salt and pepper.

    Sprinkle with the chives and paprika, and enjoy!

    More Keto Side Dish Recipes to Try

    • You are going to love this rich and creamy Keto Spinach Casserole. It is the perfect side for a steak and also works well as a vegetarian main. (Or you can add bacon!) However you enjoy it, I think you will agree it is a winner.
    • The first time I had roasted radishes, I was shocked at how delicious they were. These Keto Radishes deserve a regular spot in your dinner rotation.
    • When you want to mix things up, these BBQ Cauliflower Wings are a fun way to do it. I love them as a side to grilled chicken.
    • Keto Cauliflower Casserole is a deliciously cheesy side that never fails to delight.
    Side photo of cauliflower potato salad with celery on it.

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      Square overhead photo of a rustic bowl with Keto Potato Salad with Cauliflower and a spoon next to it.
      Print Recipe

      Keto Potato Salad with Cauliflower

      Keto Cauliflower Potato Salad is a low-carb twist on a much-loved classic. One bite, and you will be hooked!
      Prep Time10 mins
      Cook Time4 mins
      Total Time14 mins
      Course: Side Dish
      Cuisine: American
      Keyword: BBQ
      Servings: 8
      Calories: 483.93kcal
      Author: Wendy Polisi
      As an Amazon Associate I earn from qualified sales.

      Ingredients

      • 1 large head cauliflower chopped into small florets (about 2 pounds)
      • 1 cup mayonnaise
      • 3 tablespoons apple cider vinegar
      • 1 teaspoon Swerve confectioners
      • 1 teaspoon celery salt
      • 8 ounces bacon cooked and crumbled
      • ⅓ cup finely chopped dill pickles
      • 2 stalks celery chopped
      • 2 hard-boiled eggs peeled and chopped (optional)
      • Salt and pepper to taste
      • ¼ cup fresh chives
      • ¼ teaspoon smoked paprika

      Instructions

      • Bring a large pot of salted water to a boil.
      • Add the cauliflower and cook for 4 minutes. Drain and rinse with cold water. Drain again and transfer to a large bowl.
      • In a small bowl, stir together the mayonnaise, apple cider vinegar, Swerve, and celery salt.
      • Add the bacon, dill pickles, celery, and eggs to the bowl with the cauliflower.
      • Toss with the mayonnaise mixture.
      • Season to taste with salt and pepper.
      • Sprinkle with the chives and paprika.

      Nutrition

      Calories: 483.93kcal | Carbohydrates: 4.67g | Protein: 3.28g | Fat: 50.71g | Saturated Fat: 14.79g | Trans Fat: 0.05g | Cholesterol: 85.32mg | Sodium: 549.23mg | Potassium: 248.15mg | Fiber: 1.51g | Sugar: 2.1g | Vitamin A: 172.89IU | Vitamin C: 35.4mg | Calcium: 26.57mg | Iron: 0.56mg
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      Welcome

      I'm Wendy and I'm here to show you just how delicious a low carb, gluten free and keto diet can be! You are just as likely to find me obsessing over all things cheesy as you are getting excited by a full produce drawer. I'm a mom to three, obsessive planner and roller coasters are my happy place. Let's dig deeper →

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