This keto cauliflower potato salad swaps traditional potatoes for tender cauliflower florets in a creamy, herb-forward dressing. It delivers the comfort of classic potato salad with a fraction of the carbs, making it ideal for keto and low-carb diets.
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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.
Cover and refrigerate for up to 5 days. Stir before serving; do not freeze as cauliflower texture will degrade upon thawing.
Yes. Prepare it up to 5 days in advance and store covered in the refrigerator. The flavors actually improve as they blend over time.
Simmer for about 5 minutes until fork-tender. Do not overcook or it will become mushy. Drain well and cool completely, about 30 minutes, before mixing.
Greek yogurt or sour cream works as a creamy base, though the flavor and texture will be slightly tangier and lighter.
Yes. All ingredients are naturally gluten-free, including Dijon mustard (verify the brand label if concerned).
Yes. Diced celery, cucumber, or radishes add crunch. Keep additional vegetables to 1 cup total to maintain the intended carb count.
