Keto Cauliflower Potato Salad Recipe
If you need a low carb, gluten free summer side dish that's always a hit, try this keto cauliflower potato salad recipe. With a creamy, savory dressing and fresh herbs, it's a delicious replacement for regular potato salad, but with a fraction of the carbs!
Servings 6 servings
Calories 136kcal
Ingredients
- 3 cups raw chopped cauliflower florets
- 6 tablespoons mayo
- 1/2 tablespoon fresh lemon juice
- 1/2 tablespoon Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon sweet paprika
- 1/8 teaspoon black pepper
- 1/4 cup minced red onion
- 2 large hard-boiled eggs chopped
- 2 tablespoons minced fresh dill plus a sprig for garnish if desired
Instructions
- Cook, drain, and cool the cauliflower. Add the cauliflower to a medium saucepan and cover with cool water by 2 inches. Bring to a boil, and then turn heat down and simmer until fork-tender, about 5 minutes. (PRO TIP: Don't let it get mushy!) Drain well and cool completely, about 30 minutes.
- Combine. Stir together the mayo, lemon juice, Dijon, onion powder, garlic powder, salt, paprika, black pepper, red onion, eggs, and dill in a large bowl. Fold in the cauliflower to coat.
- Refrigerate. Cover and chill 1 hour so the flavors can blend, or store in the fridge for up to 5 days.
Notes
- Net Carbs: 3 grams per 1/2-cup serving
- Recipe Yield and Serving Size: This recipe makes about 3 cups total, or 6 (1/2-cup) servings.
- Fresh Herbs Make it Special: Fresh herbs really brighten up this salad! In addition to dill, you can add fresh parsley, scallion, and/or chives if you like.
- Storage: Store in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 0.5cup | Calories: 136kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 334mg | Potassium: 185mg | Fiber: 1g | Sugar: 2g | Vitamin A: 140IU | Vitamin C: 25.1mg | Calcium: 19mg | Iron: 0.5mg