This keto potato salad swaps traditional potatoes for steamed cauliflower florets while keeping the creamy, vinegar-forward flavor profile intact. It's a zero-carb side that tastes indistinguishable from the classic—especially when made ahead to let flavors meld.
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In a heavy pot with a lid, bring 1-1/2 inches of water to a boil. Add the cauliflower. Reduce the heat to simmer, cover, and let steam until tender and easily pierced with a fork, about 10 minutes. Drain the cauliflower and let cool.
In a large bowl, whisk together the mayonnaise, mustard, Worcestershire sauce, and apple cider vinegar. Season with the salt and pepper. Stir in the bacon, shallot, celery, green onions, and half of the parsley. Add the cauliflower. Season to taste. Cover and refrigerate until serving. Garnish with the remaining parsley and enjoy.
Cover and refrigerate for up to 4 days. Make ahead the day before to allow flavors to meld; stir gently before serving.
Yes. Make it the day before and store in the fridge to let flavors blend. Cover tightly and serve chilled.
Steam for about 10 minutes until the florets are tender and easily pierced with a fork. Don't overcook or they'll become mushy.
Greek yogurt works as a tangier replacement, though the texture will be slightly less creamy. Use the same amount.
Yes, provided you use gluten-free Worcestershire sauce as listed. Always verify labels on bacon and condiments.
This recipe yields approximately 6 servings as a side dish. Scale ingredient quantities proportionally for larger groups.
