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Keto potato salad
This keto potato salad is a great low carb alternative to your typical potato salad! Its creamy and chunky texture will make you forget it’s actually a cauliflower potato salad. It’s a perfect side dish for your next back yard barbecue!
Course Side Dish
Cuisine American
Keyword faux potato salad, keto potato salad, low carb potato salad
Prep Time 25 minutes minutes
Cook Time 40 minutes minutes
Total Time 1 hour hour 5 minutes minutes
Servings 8 people
Calories 150 kcal
1 head of cauliflower cut into bite size pieces 2 tablespoon avocado oil 1 ½ teaspoon Salt 1 teaspoon Pepper 1 teaspoon Garlic Powder 6 hard boiled eggs ⅓ cup dill pickle diced ½ medium onion red or yellow, diced 2 celery stalks diced 1 ½ cup mayonnaise 1 tablespoon yellow mustard paprika to garnish
Heat oven to 375
Pour avocado oil into a gallon baggie. Place cauliflower into the bag and shake until coated.
Add salt, pepper and garlic powder into the baggie and shake well.
Pour cauliflower onto a lined baking sheet.
Bake for 25-30 min or until cauliflower is fork tender
Remove from oven.
While cauliflower is cooking, hard boil eggs.
Add onion, pickle and celery into a medium bowl. Then add cauliflower.
Dice hard boiled eggs and add to bowl.
Add remaining ingredients to the bowl and mix until well combined.
Refrigerate for at least an hour.
Calories: 150 kcal | Carbohydrates: 12 g | Protein: 6 g | Fat: 9 g | Saturated Fat: 2 g | Cholesterol: 144 mg | Sodium: 920 mg | Potassium: 304 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 206 IU | Vitamin C: 35 mg | Calcium: 41 mg | Iron: 1 mg