Cauliflower Potato Salad – Low Carb!

Craving potato salad? LOVE cauliflower? Then this Cauliflower Potato Salad is for you! Loaded with Crispy bacon, tangy dijon and tasty extras, this Cauliflower Potato Salad is ready in 30 minutes, perfect for weeknight meals or backyard barbecues!

This post was originally published August 3, 2018 and has been updated with fresh content and images, thought the recipe remains perfectly the same.

I love potato salad. Like, LOVE potato salad. All that crispy bacon (because potato salad isn’t potato salad without bacon) and tangy sauce? Amazing. This Cauliflower Potato Salad is a keto friendly version of my Ma-in-law’s infamous potato salad. We simply swap the potatoes for cauliflower. I hope you love this mock potato salad as much as we do!

Why it works

1. This Keto Cauliflower Potato Salad is the perfect recipe for when you are craving traditional potato salad.
2. Crispy bacon, tangy dijon and tasty extras combine to make a Cauliflower Potato Salad that will light up those taste buds!
3. Ready in 30 minutes, this Mock Potato Salad is fast and easy to make, perfect for weeknight meals or backyard barbecues!

Ingredients

Scroll down to the recipe card for ingredient measurements.

• cauliflower
• bacon
• eggs
• green onion
• mayonnaise
• sour cream
• dijon
• salt & pepper

How to make Cauliflower Potato Salad

This recipe will use your entire kitchen full of pots and pans. Kidding, kidding… sort of…

Grab a small saucepan, add a couple of eggs and fill with water until it covers the eggs. Heat it on high until it starts to boil, reduce head to medium high and cook for nine minutes. Drop the eggs right away into ice water to prevent further cooking. This will also make them easier to peel!

Heat a skillet on medium and fry up some bacon until it is nice and crispy, then heat up a steamer- I use my double boiler with the steamer top. Chop up an entire head of cauliflower into bite sized pieces, then steam for ten minutes, until the cauliflower is JUST fork tender. Cool completely.

Peel the eggs and dice small, finely chop the green onion and crumble the bacon. Whisk the dressing together, then toss in the cauliflower. Gently mix, then add in the eggs, green onion and bacon. Mix and taste test your Low Carb Potato Salad before adding salt and pepper. Enjoy!

Expert Tips

1. Make sure you cook the bacon until it is beautifully crispy– no under-cooked-soggy-doggy bacon allowed in this Keto Cauliflower Potato Salad! It will give it an added crunch factor, especially when made ahead.
2. I like to use a baking sheet to cool down the cauliflower quickly. This way the cauliflower will be spread out evenly and should cool in minutes!
3. I highly recommend you taste test the salad before adding any salt. There is a lot of bacon in this recipe, and bacon can be extremely salty depending on the brand you buy. I made it once and added only 1/4 tsp salt before mixing and I literally could not eat it.

Pair your Cauliflower Potato Salad with these:

• Instant Pot Low Carb Ribs
• Crispy Keto Chicken Burger
• Low Carb Meatloaf
• Keto Hot Dogs
• Low Carb Stuffed Burgers

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Cauliflower Potato Salad – Low Carb

Aleta

A low carb alternative for when you are craving potato salad, this Cauliflower Potato Salad is loaded with bacon, eggs and saucy goodness!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine Canadian, Low Carb

Servings 4 servings

Calories 365 kcal

Ingredients

  

1x2x3x

• 1 head cauliflower
• 4-6 slices bacon slices
• 2 eggs
• 2 tbsp green onion
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp dijon mustard
• salt & pepper to taste

Instructions

 

Equipment Needed

• Small Saucepan
• Skillet
• Cutting Board and Knife
• Vegetable Steamer
• Mixing Bowl

Directions

• Grab a small saucepan, add a couple of eggs and fill with water until it covers the eggs. Heat it on high until it starts to boil, reduce head to medium high and cook for nine minutes. Drop the eggs right away into ice water to prevent further cooking. This will also make them easier to peel!
• Heat a skillet on medium and fry up the bacon until it is nice and crispy, then heat up a steamer – I use my double boiler with the steamer top. Chop the cauliflower into bite sized pieces, then steam for ten minutes, until the cauliflower is JUST fork tender. Cool completely.
• Peel the eggs and dice small, finely chop the green onion and crumble the bacon. Whisk the dressing together, then toss in the cauliflower. Gently mix, then add in the eggs, green onion and bacon. Mix and taste test your Low Carb Potato Salad before adding salt and pepper. Enjoy!

Notes

Expert Tips

1. Make sure you cook the bacon until it is beautifully crispy– no under-cooked-soggy-doggy bacon allowed in this Keto Cauliflower Potato Salad! It will give it an added crunch factor, especially when made ahead.
2. To cool down the cauliflower quickly, I like to use a baking sheet. This way the cauliflower will be spread out evenly and should cool in minutes!
3. I highly recommend you taste test the salad before adding any salt. There is a lot of bacon in this recipe, and bacon can be extremely salty depending on the brand you buy. I made it once and added only 1/4 tsp salt before mixing and I literally could not eat it.

 

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.

Deduct fibre from the total carbs to get 5.2 g net carbs for 1/4 of the whole recipe.

Nutrition

Serving: 0.25of whole recipeCalories: 365kcalCarbohydrates: 8.5gProtein: 11.6gFat: 32gSodium: 730mgFiber: 3.3g

Keyword cauliflower potato salad, low carb salad

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