This Loaded Mock Keto Potato Salad replaces potatoes with roasted cauliflower florets, then combines them with crispy bacon, sharp cheddar, hard-boiled eggs, and a creamy dill-pickle dressing. It's a low-carb alternative designed for keto diets and potlucks.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat the oven to 400° F.
Spread the cauliflower florets in a single layer across a rimmed baking sheet. Drizzle the olive oil over top and season generously with salt and pepper.
Roast for 25 minutes or until tender and golden brown. Remove from the oven and allow to cool.
Transfer the cauliflower to a large mixing bowl. To the bowl add the bacon, green onions, eggs, cheese, mayonnaise, sour cream, pickles, Dijon mustard, garlic powder and paprika. Mix until all ingredients are well combined.
Refrigerate for one hour, up to overnight before serving.
Refrigerate in an airtight container for up to 3 days; stir before serving as dressing may separate.
rimmed baking sheet · large mixing bowl
Yes. Refrigerate for one hour up to overnight before serving, which also allows flavors to blend.
Preheat the oven to 400°F and roast the oiled, seasoned florets for 25 minutes or until tender and golden brown.
Yes, but you'll lose the pickle and mustard flavors. Use about 2/3 cup ranch dressing as a substitute for the mayo and sour cream combined.
No, the recipe contains cheese, sour cream, and mayo. Use dairy-free versions of these if needed, but the dish won't be keto-accurate.
Store in an airtight container in the refrigerator for up to 3 days.
