Who says you can’t enjoy potato salad if you live a keto lifestyle? With a little bit of creativity and a switch of one major ingredient you can! Although technically not “potato” salad, this gluten free potato salad is made using cauliflower instead. It’s packed with the same traditional ingredients and made the same way, but the star of the show is keto-friendly cauliflower instead of potatoes!
Prepped in just 15 minutes and ready to serve in 45 minutes, this keto potato salad is sure to be a crowd pleaser.
How To Prepare Keto Potato Salad
Preheat the oven to 375° F. Line 2 large baking sheets with parchment paper.
Place the cut cauliflower on the prepared baking sheets and drizzle with olive oil. Season with salt and pepper to taste. Toss together to make sure the cauliflower is evenly coated with olive oil, salt, and pepper. Spread the cauliflower into single layers on each sheet.
Roast the cauliflower in the oven for 30-35 minutes. You’ll know it’s ready when the florets just begin to brown and are fork tender. Allow the cauliflower to cool while you prepare the remaining ingredients.
Combine the mayo, mustard, chopped dill pickle and pickle juice, celery, green onion, and chopped hard boiled eggs in a large mixing bowl. Next, add the cooled cauliflower and mix everything together well. Taste and season with more salt and pepper, if desired. Top the keto potato salad with crumbled bacon.
You’ll want to refrigerate the cauliflower salad for at least 30 minutes to make sure that the cauliflower is no longer warm. This will ensure that the cauliflower salad is cold and tasty with a refreshing texture.
Storing the cauliflower salad
Grab a nice sized container preferably with an air right, resealable lid. Your salad will be kept fresh for up 3 days which is perfect for leftovers, or meal planning for the coming week. If you want more ideas on meal prepping with this item make sure to check out our Curry Chicken Salad, Keto Broccoli Salad: Always A Crowd Pleaser! or any of our other recipes.
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- 🔪 Prep 15 mins
- 🔥 Cook 35 mins
- ⏱ Total 50 mins
- 🍽 Yield 10 servings
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Ingredients
Instructions
4 steps- Preheat the oven to 375° F. Line 2 large baking sheets with parchment.
- Place the cauliflower on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper. Toss together to make sure the cauliflower is evenly coated and spread into a single layer. Roast the cauliflower in the oven for 30-35 minutes, until the florets just begin to brown and are fork tender. Allow cauliflower to cool while you prepare the remaining ingredients.
- In a large bowl, combine mayo, mustard, chopped dill pickle and pickle juice, celery, green onion and chopped hard boiled eggs. Add cauliflower and mix everything together. Taste and season with more salt and pepper to your preference. Top with crumbled bacon. Refrigerate for at least 30 minutes before serving.
- Store in an airtight container in the refrigerator and enjoy within 3 days.
14 Comments
Wende Sharrock
March 12, 2021 at 2:54 pmWhoo! That is goooood!
Suzanne
March 12, 2021 at 3:08 pmThank you so much!
Donna M Stephens
August 6, 2021 at 3:08 pmDelicious! Enjoyed by all the guests I’ve made it for. Popular at neighborhood 4th of July picnic!
Megan Harris
November 29, 2021 at 11:05 amDelish! Great twist on a classic comfort
Megan Harris
December 7, 2021 at 2:45 pmFantastic! Enjoyed this for lunches and it stayed good for 4 days!
Peter
April 25, 2022 at 7:18 amOutstanding, making this on a regular basis
Peter
April 25, 2022 at 7:35 amHow Do you get Your recipes into Fitness pal as an example can’t find this one
Suzanne
May 11, 2022 at 12:17 pmMost of the time I just add it ingredient by ingredient and save it as a favorite.
Kerry
May 8, 2022 at 11:47 amThis was good. I actually used frozen cauliflower florets. I added a splash of sf barbecue sauce as well and used red onion vs. scallions or green onions. Delicious
Kerry
May 8, 2022 at 11:49 amThis was good. I actually used frozen cauliflower florets. I added a splash of sf barbecue sauce as well and used red onion vs. scallions or green onions. Delicious! Also I left bacon out because I ate it!
Megan
June 30, 2022 at 8:17 pmShocked at how good this is, and how well it mocks real potato salad. I have been looking at recipes since *last* summer, trying to decide if I should even attempt a faux potato salad, or if it would just make me sad. (I miss potatoes.) I’m so glad I finally tried! And that I did it with this recipe. Wvwn my husband loves it and had two huge helpings. (I modified the recipe by cutting down on the mayo and adding cream cheese to make it taste more like sour cream.) Fantastic!
Sully
July 13, 2022 at 4:26 pmI’m so thankful for yummy recipes like this. It makes staying keto so much easier. I’m making this again for the second time in 2 weeks. Personally, I don’t think it needs the added salt, but that’s just me. Thank you for this recipe
Cara R.
July 18, 2022 at 7:02 amThis was really good. I never really leave reviews, but this salad was pretty great, and even better the next day! Went wonderful with our BBQed meats. If I didnt tell anyone it was cauliflower I dont think anyone would have known, but even if you know, its a great salad! Thanks again!
Marie
August 13, 2022 at 5:32 pmThis is an awesome salad. It turned out better than my real potato salad. I will be making this salad very often. Excellent recipe, keep up the good work.