Description
This recipe offers a low-carb, high-fat alternative to traditional potato salad, perfect for those following a keto diet. It uses tender cauliflower florets instead of potatoes, coated in a rich, creamy dressing with classic potato salad flavors.
Ingredients
Scale
- 1 large head cauliflower, cut into 1-inch florets
- 4 slices bacon, cooked and crumbled
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh dill
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add cauliflower florets and cook until tender-crisp, about 5-7 minutes. Do not overcook.
- Drain cauliflower well and transfer to a large bowl. Let it cool completely. You can spread it on a baking sheet to speed up cooling.
- While the cauliflower cools, prepare the dressing. In a medium bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar until smooth.
- Stir in the crumbled bacon, chopped celery, chopped red onion, and fresh dill into the dressing.
- Pour the dressing over the cooled cauliflower. Gently fold until the cauliflower is evenly coated.
- Season with salt and black pepper to taste.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve chilled.
Notes
- For extra flavor, roast the cauliflower instead of boiling. Toss florets with a little olive oil, salt, and pepper, then roast at 400°F (200°C) for 15-20 minutes, or until tender and slightly caramelized.
- Adjust the amount of mayonnaise and mustard to your preference.
- You can add a hard-boiled egg, chopped, for more protein and texture.
- Store leftover keto potato salad in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg