Keto Cauliflower Potato Salad Recipe

Love potato salad but not the carbs? Meet your new favorite side dish: Keto Cauliflower Potato Salad. It’s everything you love about traditional potato salad—creamy, tangy, smoky—but swaps the potatoes for roasted cauliflower to keep it low-carb.

The best part? It’s packed with flavor. Crispy beef bacon, crunchy celery, dill pickles, and a zesty dressing make it irresistible. Whether you’re following a keto diet or just want a lighter version of the classic, this dish is guaranteed to win over everyone at the table.

Quick Recipe Highlights

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Servings: 6 hearty portions
• Level: Easy enough for anyone to make!

Why You’ll Love It:

• Perfect for meal prep—it gets better as it sits.
• Totally customizable (add your favorite extras).
• A lighter, guilt-free twist on a crowd-pleaser.

What You’ll Need

For the Salad:

• 1 large head of cauliflower, chopped into bite-sized florets
• 1 tablespoon olive or avocado oil
• Salt and pepper, to taste
• 5 slices of crispy beef bacon
• 4 hard-boiled eggs, cooled and chopped
• 2 celery stalks, diced
• 2 scallions, sliced
• 1 dill pickle, finely chopped

For the Dressing:

• 2 tablespoons pickle juice (trust me, it’s worth it)
• ½ cup mayo (homemade or store-bought)
• 3 tablespoons Dijon mustard
• ½ teaspoon garlic powder
• Salt and pepper, to taste

Optional Toppings:

• Chopped fresh dill or extra scallions

Don’t have something on hand? No problem:

• No cauliflower? Try broccoli.
• No pickle juice? Lemon juice or vinegar works too.
• No Dijon? Whole-grain mustard will do the trick.

How to Make It

Step 1: Roast & Crisp

Preheat your oven to 400°F. Toss cauliflower florets with olive oil, salt, and pepper, then spread them onto a parchment-lined baking sheet. Place beef bacon strips on another sheet. Roast the cauliflower for 25–30 minutes (you want those edges crispy!) and the beef bacon for 17–19 minutes, until golden and crisp.

Pro Tip: Don’t overcrowd the cauliflower—it roasts better when it has space to breathe.

Step 2: Hard-Boil Your Eggs

While the cauliflower and beef bacon cook, boil your eggs. Here’s an easy method:

• Place eggs in a saucepan and cover with cold water.
• Bring to a boil, then turn off the heat and cover with a lid.
• Let them sit for 16–18 minutes, then cool in cold water.

Chop them once they’re ready.

Step 3: Mix the Dressing

In a small bowl, whisk together the mayo, mustard, pickle juice, garlic powder, salt, and pepper. Adjust the flavors until it has just the right amount of tang and creaminess.

Love tangy dressings? Add a splash more pickle juice!

Step 4: Assemble the Salad

In a large bowl, combine your roasted cauliflower, crumbled beef bacon, chopped eggs, celery, scallions, and pickle. Pour the dressing over everything and gently toss to coat.

Key Tip: Let the cauliflower cool slightly before mixing—it keeps the salad from getting watery.

Step 5: Serve & Enjoy

You can serve it right away while it’s slightly warm or chill it in the fridge for an hour to let the flavors meld. Either way, don’t forget to sprinkle some fresh dill on top before digging in.

Ideas to Make It Your Own

• Add a Kick: Toss in a pinch of cayenne or smoked paprika.
• Go Seasonal: In summer, add diced cucumbers or radishes. In colder months, swap cauliflower for roasted Brussels sprouts.
• Lighten It Up: Use Greek yogurt instead of mayo.

Following a special diet?

• For dairy-free: Stick with paleo mayo.
• For vegan: Replace beef bacon with coconut beef bacon and eggs with avocado.

Serving & Storing

This salad is a total showstopper when served cold or at room temperature. It’s perfect for:

• BBQs (pairs well with grilled chicken or steak).
• Meal prep (stays fresh for up to 3 days in the fridge).
• Light lunches (add some leafy greens on the side).

Quick Tip: Store leftovers in an airtight container, but don’t try to reheat—it’s best served cold.

Final Thoughts

Who says comfort food can’t be healthy? This Keto Cauliflower Potato Salad is proof that you don’t need to sacrifice flavor to stay on track. It’s creamy, smoky, tangy, and so satisfying. From summer picnics to weeknight dinners, this recipe is bound to earn a regular spot in your rotation.

So, what are you waiting for? Give it a try, and let me know what you think!

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