There are a few foods that I have never been able to bring myself to buy pre-made. Guacamole is one because the amount of work involved is worth the fresh taste. The other is potato salad. Why would I buy a pre-made potato salad that I eventually doctor up by adding more spices, more mustard, and more time when I could have just prepared it myself?
Well, in theory anyway. Sure, I hate buying potato salad but nine times out of ten I wouldn’t actually make it either because it is time consuming! Anyone who has ever made fresh potato salad knows there is a fine line between under cooked taters and mashed potato salad. No thanks. Luckily, since I’ve been enlightened in the ways of ketogenic living I’ve also fell in love with “potato salad” all over again and now it’s easier than ever!
The beauty about swapping out the starchy root vegetable for cauliflower florets is in the cooking and prep time. No more peeling and boiling potatoes that need time to cool and rest before you’ve found that you have over or under cooked them. Cauliflower is a three minute cook process, just enough to soften slightly, and it cools quickly so you can go from raw ingredients to creamy keto “potato” salad in no time.
I bet your barbecue guests won’t even notice that you made this simple salad side dish in ten minutes and cut the carbs down to nearly nothing! Try serving this with our bbq pork ribs.
Yields 6 (1-cup) servings of Creamy Keto Potato Salad
The Preparation
- 588 grams cauliflower
- 1/4 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon celery seed
- 1/4 teaspoon salt
- 4 large hard-boiled egg, reseve half of the egg yolks and chop the rest
- 50 grams celery, diced
- 1 teaspoon fresh dill
- 30 grams green onion, thinly sliced
The Execution
1. Prepare the cauliflower by cutting the head into bite sized florets and steaming in a silicone steamer (as shown) for 3-4 minutes or in a stovetop steamer until the cauliflower is only slightly tender. Set aside to cool.
2. Make the dressing by whisking together sour cream, mayo, vinegar, mustard, celery seed, and salt.
3. Mash the two reserved yolks into the cream mixture and whisk until very smooth.
4. Add the cooled cauliflower, boiled eggs, celery, onion and dill. Stir to coat.
5. Refrigerate for about 1 hour to allow the cauliflower to completely cool and the flavors to melt together. Garnish with green onion and serve cold!
This makes a total of 6 servings of Creamy Keto "Potato" Salad. Each serving comes out to be 225 calories, 19.8g fats, 3.2g net carbs, and 6.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 588 gram cauliflower | 135 | 2.9 | 24.1 | 13.5 | 10.6 | 10.6 |
| 1/4 cup sour cream | 114 | 11.1 | 2.7 | 0 | 2.7 | 1.4 |
| 1/2 cup mayonnaise | 748 | 82.3 | 0.6 | 0 | 0.6 | 1.1 |
| 2 tablespoon white vinegar | 5 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon yellow mustard | 9 | 0.5 | 0.9 | 0.6 | 0.3 | 0.6 |
| 1 teaspoon celery seed | 8 | 0.5 | 0.9 | 0.3 | 0.6 | 0.4 |
| 1/4 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 4 large hard-boiled egg | 310 | 21.2 | 2.2 | 0 | 2.2 | 25.2 |
| 50 gram celery | 8 | 0.1 | 1.5 | 0.8 | 0.7 | 0.4 |
| 1 teaspoon fresh dill | 0 | 0 | 0 | 0 | 0 | 0 |
| 30 gram green onion | 10 | 0.1 | 2.2 | 0.8 | 1.4 | 0.5 |
| Totals | 1348 | 118.8 | 35.1 | 16 | 19.1 | 40.1 |
| Per Serving (/6) | 225 | 19.8 | 5.9 | 2.7 | 3.2 | 6.7 |
Creamy Keto "Potato" Salad
Ingredients
- 588 gram cauliflower
- ¼ cup sour cream
- ½ cup mayonnaise
- 2 tablespoon white vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon celery seed
- ¼ teaspoon salt
- 4 large hard-boiled egg reseve half of the egg yolks and chop the rest
- 50 gram celery diced
- 1 teaspoon fresh dill
- 30 gram green onion thinly sliced
Instructions
- Prepare the cauliflower by cutting the head into bite-sized florets and steaming in a silicone steamer (as shown) for 3–4 minutes, or in a stovetop steamer, until the cauliflower is only slightly tender. Set aside to cool.
- Make the dressing by whisking together the sour cream, mayo, vinegar, mustard, celery seed, and salt.
- Mash the reserved egg yolks into the cream mixture and whisk until very smooth.
- Add the cooled cauliflower, chopped hard-boiled eggs, celery, green onion, and dill. Stir to coat everything evenly.
- Refrigerate for about 1 hour to allow the cauliflower to completely cool and the flavors to meld. Garnish with a bit of extra green onion and serve cold!
This is NOT a good recipe and I don’t recommend it to anyone. My husband is on the Keto diet and he is usually open to all keto recipes. He threw this out.
I’m sorry that you didn’t enjoy the recipe – we make it pretty often and quite enjoy the texture and the taste.
It would be more helpful to those of us thinking of making this to share what you or your husband didn’t like about it.
I just made this. It was amazing !!! Me and my hubby ( who in not on Keto) nearly eat the entire bowl. Please keep up this incredible “job”.
Thank you for another delicious recipe.
It’s Independence Day here in the States and what better side dish than “potato” salad? This recipe is spot on and delicious. I cannot wait to serve it tonight. Thank you for recipe! https://uploads.disquscdn.c…
Very rich very creamy. My family loved it. They didn’t even notice the cauliflower let alone that there were no potatoes in it! 😀
I haven’t made this yet, however I think I would omit the vinegar, and replace with 2 Tbsp of dill pickle juice, then add 1/4c finely chopped dill pickle. (what I would do with my regular potato salad.) Thanks for the recipes, much appreciated!
Sounds like a good idea! When you give it a try, let us know how it turns out.
I agree. I make with polish dill pickles I get from the international store (no sugar, pickled in brine), I used 6 pickles cut up. I add the yolks to the dressing. Cudo’s to Ruled me for knowing the salad MUST have green onions. I gave servings to a few finicky cooks at work, they loved it.
Loved it! My whole family keto and non-keto loved it too. It’s going into our regular meal rotation now. Thanks for the great recipe!
Glad you liked it, Cara!
This is really good! I should have let it cool in the fridge for longer but I couldn’t wait! I’m sure overnight the flavors will just blend beautifully. PERFECT substitute for potato salad for me, thanks! Only thing i changed was added celery salt instead of regular/celery seeds because it was what i had on hand.
Glad you enjoyed it, Karen! Celery salt is a great idea, especially for those wanting to get some extra sodium while they are adapting to the keto diet. Thanks for the comment!
Eliminated the sour cream as my son is lactose-intolerant. Removed the celery and celery seed because I hate celery. Added some finely chopped cilantro. This was wonderful.
Thanks for the feedback. Glad it turned out well with your adjustments!
I thought this was a bit spicy not sure why. I didn’t notice if you said dry mustard or not I just figured. I will cut it down to 1 teaspoon and 1/2 the vinigar. Maybe cut back on the celery seed by 1/2. As well. Trying to figure what was making it spicy? It kind of reminded me of horse radish. Otherwise I really appreciate the work you put into recipe.
Oh BTW I steamed it on the stove 5 min And it was perfact, ran it under cold water to stop it from cooking. I did like it will try again with the adjustments 😋
The celery and mustard could bring a slightly spicy feel to it, and possibly the sharp tang from the vinegar could feel a bit like spiciness. Either way, I’m glad you enjoyed it and I hope you enjoy the adjusted version even more!
thumbs up from me and hubby, loved it just as the recipe.
Glad you and your husband enjoyed it! Thanks for the feedback, Susan 🙂