Delicious Keto Potato Salad
This keto cauliflower potato salad swaps potatoes for boiled cauliflower to slash carbs while keeping all the creamy, bacon-rich flavor of a classic—you won't notice the difference.
Total
35 minServings
12This keto cauliflower potato salad swaps potatoes for boiled cauliflower to slash carbs while keeping all the creamy, bacon-rich flavor of a classic—you won't notice the difference.
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Boil cauliflower for 8 minutes. Drain and set aside. .
Hard boil 6 eggs. Cool and peel.
IOnce the cauliflower has cooled cut to make it look like popcorn. Cut the egg up into chunks. Combine cauliflower, eggs and crumbled bacon, onion and celery in one bowl.
In another bowl combine all other ingredients listed and mix together.
Mix both bowls together, but dont over mix.
Garnish with paprika on top.
Refrigerate and let salad set for 8 hours before serving.
Store in an airtight container in the refrigerator for up to 3 days. Do not freeze. Serve cold; no reheating required.
Yes. Prepare it up to 8 hours in advance and refrigerate; this resting time actually helps flavors meld. Store in an airtight container up to 3 days.
Overmixing can break down the cauliflower into mush and make the salad mushy instead of chunky. Fold ingredients gently until just combined.
Yes. Cut fresh cauliflower into bite-sized florets, boil for 8 minutes until tender-crisp, drain well, cool completely, then proceed with the recipe.
Chilling lets the dressing absorb into the cauliflower and the flavors fully develop. It also ensures the salad is cold when served.
Yes, reduce each by 2–3 tablespoons and add a splash of pickle juice or vinegar to maintain flavor, but the salad will be less creamy.
