Description
Keto Potato Salad delivers all the creamy, tangy flavor of traditional potato salad without the extra carbohydrates. Tender cauliflower florets replace potatoes, while mayonnaise, Dijon mustard, crunchy celery, red onion, and hard-boiled eggs create a classic picnic-style side dish. Finished with fresh dill and a sprinkle of paprika, this low-carb alternative is perfect for barbecues, potlucks, and summer meals.
Ingredients
Salad Ingredients
- 1 large head cauliflower, cut into bite-sized florets
- 3 large eggs
- 1/3 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives, optional
Dressing Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika, for garnish
Instructions
- Cook the cauliflower: Bring a pot of salted water to a boil. Add the cauliflower florets and cook for 5–7 minutes, until just fork-tender but not mushy. Alternatively, steam them until tender.
- Drain and cool: Drain the cauliflower thoroughly and allow it to cool completely. Pat dry if needed to remove excess moisture.
- Cook the eggs: Place the eggs in a saucepan, cover with water, and bring to a boil. Cook for 9–11 minutes, then transfer to an ice bath. Peel and chop once cooled.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper.
- Add the vegetables: Fold in the cooled cauliflower, chopped eggs, celery, red onion, and fresh dill. Mix gently until everything is evenly coated.
- Chill the salad: Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
- Garnish and serve: Sprinkle with paprika and fresh chives before serving.
Notes
- Keep the cauliflower firm: Avoid overcooking, as soft cauliflower can make the salad watery.
- Remove excess moisture: Drain and cool the cauliflower completely before mixing it with the dressing.
- Customize the flavor: Add chopped pickles, a little pickle juice, or extra Dijon mustard for a tangier salad.
- Make it lighter: Replace part of the mayonnaise with unsweetened Greek yogurt, keeping in mind that this changes the nutritional profile.
- Make ahead: Prepare the salad a day in advance and refrigerate in a sealed container.
- Storage: Keep refrigerated and consume within 3–4 days. Do not leave the salad at room temperature for more than 2 hours, or 1 hour in temperatures above 90°F (32°C).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Salad, Low-Carb Recipes
- Method: Boiling
- Cuisine: American
