A keto potato salad without any peeled and boiled potatoes?
Swapping potatoes with cauliflower florets, sour cream, mayonnaise and half-boiled eggs, this rich creamy salad can definitely satisfy your cravings for salad while keeping you sticking to your keto diet. Can’t help knowing its recipe, right?
Keto Potato Salad
Course: Sides, SaladsCuisine: AmericanDifficulty: Easy6
servings5
minutes10
minutes234
kcalA keto potato salad without any peeled and boiled potatoes?
Ingredients
1 large cauliflower, cut into bite-sized florets
1/4 cup sour cream
1/2 cup mayonnaise
2 tablespoons white vinegar
1 tablespoon mustard
1 teaspoon celery seeds
1/2 teaspoon salt
4 large hard-boiled eggs,
1/2 cup celery, diced
1 teaspoon dill, fresh
2 stalks green onions, thinly sliced
Directions
- Bring a pot of water lined with a steamer basket. Place cauliflower into the steamer and steam for 3-4 minutes until slightly tender. Set aside to cool.
- In a large mixing bowl, add sour cream, mayo, vinegar, mustard, celery seed, and salt. Stir well to combine.
- Mash two reserved yolks into the cream mixture and whisk until smooth and creamy.
- Add cooled cauliflower, boiled eggs, celery, onion and dill to bowl. Stir to coat evenly.
- Refrigerate for about 1 hour to allow the cauliflower to completely cool and the flavors to develop. Garnish with green onion and serve cold!
Notes
- Serve with low-carb grilled pork chops, chicken or beef to have a complete meal. Also, add in the salad other fresh vegetables and fruits of your choice.
Keto Potato Salad – Tips & Notes
Keto & low-carb friendly:
- Traditional potatoes are replaced with cauliflower, keeping the salad low in carbs while maintaining the classic “potato salad” texture.
- Ideal for keto, paleo, gluten-free, and low-carb diets.
Preparation tips:
- Steam cauliflower just until slightly tender (3–4 minutes) so it holds its shape in the salad. Overcooking can make it mushy.
- Cool the cauliflower completely before mixing with dressing to prevent it from becoming watery.
Dressing tips:
- Mash two egg yolks into the sour cream and mayonnaise mixture for extra creaminess.
- Adjust vinegar, mustard, or celery seed to taste—these ingredients give the salad its signature tangy flavor.
Assembly tips:
- Gently fold in boiled eggs, diced celery, and green onions to prevent breaking the cauliflower florets.
- Fresh dill enhances flavor; you can substitute with dried dill if fresh is unavailable, but reduce quantity slightly as dried is more concentrated.
Serving & storage:
- Refrigerate for at least 1 hour before serving to let flavors meld.
- Store in an airtight container in the fridge for up to 3 days.
Optional additions:
- Add chopped pickles or bacon bits for extra flavor and crunch.
- A sprinkle of paprika or smoked paprika on top before serving gives a nice color and subtle flavor.
This keto potato salad is perfect as a side dish for BBQs, lunchboxes, or holiday meals while keeping it low-carb.
