Keto Cauliflower Potato Salad (Printer-Friendly)

Low-carb cauliflower and egg salad with dill pickles, creamy dressing, and fresh herbs.

# What You'll Need:

→ Vegetables

01 - 1 large head cauliflower (approximately 2 lbs), cut into bite-sized florets
02 - 2 celery stalks, diced
03 - 1/4 cup red onion, finely diced
04 - 1/2 cup dill pickles, diced

→ Eggs

05 - 4 large eggs

→ Dressing

06 - 1/2 cup mayonnaise, preferably sugar-free
07 - 2 tablespoons sour cream
08 - 2 teaspoons Dijon mustard
09 - 2 teaspoons apple cider vinegar
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon smoked paprika
12 - Salt and freshly ground black pepper to taste

→ Fresh Herbs and Garnish

13 - 2 tablespoons fresh dill, chopped, plus extra for garnish
14 - 1 tablespoon fresh chives, chopped (optional)

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread cauliflower florets on the baking sheet. Drizzle lightly with olive oil, season with salt and pepper, and toss to coat evenly. Roast for 15 minutes until just tender and lightly golden. Transfer to a plate to cool completely.
03 - Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then remove from heat, cover with a lid, and let stand for 10 minutes. Transfer eggs to an ice water bath to cool completely, then peel and chop into bite-sized pieces.
04 - In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and black pepper until the mixture reaches a smooth, homogeneous consistency.
05 - Add cooled cauliflower, celery, red onion, dill pickles, chopped eggs, fresh dill, and chives to the dressing. Gently fold all ingredients together using a spatula until evenly coated with dressing.
06 - Taste the salad and adjust seasoning with additional salt and pepper as needed. Refrigerate for at least 1 hour to allow flavors to meld and for the salad to chill thoroughly.
07 - Transfer to a serving dish and garnish with additional fresh dill before presenting to guests.

# Expert Suggestions:

01 -
  • It's completely keto-friendly with only 7g of carbs per serving
  • The roasting process gives the cauliflower a depth of flavor you won't find in boiled versions
  • It keeps well in the refrigerator, making it perfect for meal prep
  • The combination of pickles, eggs and fresh herbs creates layers of flavor in every bite
  • It satisfies potato salad cravings without the carb overload
02 -
  • For maximum flavor, let the salad chill for at least two hours before serving
  • Don't skip the roasting step - it's what gives the cauliflower its potato-like texture
  • For extra crunch, add diced radishes as suggested in the recipe notes
  • If you prefer a tangier flavor, substitute Greek yogurt for the sour cream
  • The smoked paprika adds a subtle depth, but you can use regular paprika if that's what you have on hand
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