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bowl filled with cauliflower salad
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5 from 3 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 Time5 minutes
Total Time15 minutes
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 6 servings
Author: Rena Awada

Ingredients

  • 1 head cauliflower broken into florets
  • 1 red onion small; chopped
  • 2 celery stalks chopped
  • 2 hard-boiled eggs peeled
  • fresh parsley chopped

Dressing

  • ⅓ cup mayonnaise homemade
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon garlic minced
  • 1 teaspoon smoked paprika
  • Kosher salt and pepper to taste

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.

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

Calories: 144kcal | Carbohydrates: 7g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 528mg | Potassium: 351mg | Fiber: 2g | Sugar: 3g | Vitamin A: 266IU | Vitamin C: 48mg | Calcium: 37mg | Iron: 1mg