Cauliflower Potato Salad (Keto Potato Salad)
This flavorful Cauliflower Potato Salad is a quicker, low carb alternative to classic potato salad and is a delicious summer side dish. It is an easy keto friendly potato salad recipe, without the potatoes, but with all of the classic flavors from your favorite traditional potato salad.
Servings: 8 servings
Bring a medium pot of salted water to a boil. Add the cauliflower, return to a boil, and cook until just fork-tender, about 3-5 minutes. Strain then run the cauliflower under cold water to stop the cooking process. Set aside.
To make the dressing, whisk together the mayonnaise, apple cider vinegar, mustard, celery salt and pepper in a small bowl. Taste and adjust seasonings as desired.
Add the cauliflower, hard boiled eggs, celery, and onion to a large bowl. Pour in all or as much of the dressing as you prefer and toss to combine.
Transfer to a serving bowl. Garnish with paprika or fresh herbs like parsley or green onions, if desired.
Tips and Techniques
** Nutritional information is an estimate and may vary.
- Use fresh cauliflower for the best flavor and texture.
- You may not need or want to use all of the dressing. Be aware that not using all of the dressing will decrease the nutritional facts provided.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-5 days for best results.
Serving: 1serving | Calories: 255kcal | Carbohydrates: 3g | Protein: 4g | Fat: 27g | Saturated Fat: 3g | Cholesterol: 123mg | Sodium: 465mg | Potassium: 206mg | Fiber: 1g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 25mg | Calcium: 29mg | Iron: 1mg