Keto Cauliflower Potato Salad (Print)

A creamy salad featuring roasted cauliflower, diced dill pickles, chopped eggs, and a tangy dressing, ideal for keto lifestyles.

# Components:

→ Vegetables

01 - 1 large head cauliflower (about 2 pounds), cut into bite-sized florets
02 - 2 celery stalks, diced
03 - 1/4 cup red onion, finely diced
04 - 1/2 cup dill pickles, diced

→ Eggs

05 - 4 large eggs

→ Dressing

06 - 1/2 cup mayonnaise, sugar-free preferred
07 - 2 tablespoons sour cream
08 - 2 teaspoons Dijon mustard
09 - 2 teaspoons apple cider vinegar
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon smoked paprika
12 - Salt and freshly ground black pepper to taste

→ Fresh Herbs and Garnish

13 - 2 tablespoons fresh dill, chopped, plus extra for garnish
14 - 1 tablespoon chives, chopped (optional)

# Directions:

01 - Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - Spread cauliflower florets on the baking sheet. Drizzle lightly with olive oil, season with salt and pepper, and toss to coat evenly. Roast for 15 minutes or until just tender and lightly golden. Remove from oven and set aside to cool completely.
03 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand for 10 minutes. Transfer eggs to ice water to cool completely, then peel and chop into bite-sized pieces.
04 - In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper until smooth and well combined.
05 - Add cooled cauliflower, celery, red onion, dill pickles, chopped eggs, dill, and chives (if using) to the bowl with dressing. Gently fold everything together until evenly coated with dressing.
06 - Taste and adjust seasoning with salt and pepper as needed. Transfer to refrigerator and chill for at least 1 hour before serving to allow flavors to meld.
07 - Remove from refrigerator and garnish with additional fresh dill. Serve chilled.

# Chef Secrets:

01 -
  • The roasted cauliflower gets tender and almost buttery while staying low-carb, so you get that satisfying potato salad texture without guilt.
  • Dill pickles add this briny punch that makes the whole thing taste more interesting than traditional versions, and nobody figures out the secret until you tell them.
  • It actually tastes better the next day, which means you can prep it ahead for gatherings without stress.
02 -
  • Don't skip the ice bath for your eggs—it stops the cooking process completely and prevents that greenish ring around the yolk that tells everyone you didn't know this trick.
  • Roasting the cauliflower instead of using it raw makes the entire dish, because raw cauliflower tastes thin and watery, but roasted it becomes something warm and substantial enough to replace potatoes convincingly.
03 -
  • Don't chop your pickles too small or they'll disappear into the dressing—chunk them so you get a satisfying pickle bite in every spoonful, which is honestly the whole point.
  • If your mayonnaise is cold from the fridge, let it sit out for fifteen minutes before whisking so the dressing comes together smoothly instead of looking separated and sad.
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