Keto Cauliflower Potato Salad (Print Version)

Low-carb cauliflower and potato salad with dill pickles, eggs, and creamy tangy dressing for a fresh twist.

# What You'll Need:

→ 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
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

# How to Make It:

01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - Spread cauliflower florets on the prepared baking sheet. Drizzle lightly with olive oil, season with salt and pepper, and toss to coat evenly. Roast for 15 minutes until just tender and lightly golden. Transfer to a separate plate and allow to cool completely.
03 - Place eggs in a saucepan and cover completely with cold water. Bring to a rolling boil, then remove from heat, cover with a lid, and let stand undisturbed for 10 minutes. Transfer eggs to an ice water bath to cool rapidly, then peel and chop into bite-sized pieces.
04 - In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper until the mixture is smooth and fully emulsified.
05 - Add the cooled cauliflower, celery, red onion, dill pickles, chopped eggs, dill, and chives to the bowl with dressing. Gently fold all ingredients together using a spatula until evenly coated with the dressing, being careful not to break down the cauliflower.
06 - Taste the salad and adjust seasoning with additional salt and pepper as needed. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
07 - Transfer to a serving dish and garnish with additional fresh dill immediately before serving.

# Additional Tips::

01 -
  • It tastes like the real thing, which means you can actually enjoy summer gatherings instead of watching from the sidelines.
  • The roasted cauliflower gets so creamy and tender that no one will even realize it's not potatoes.
  • It comes together in about 35 minutes, and most of that is just waiting for things to cool down.
02 -
  • Don't skip the cooling step for either the cauliflower or the eggs—warm ingredients will turn your dressing thin and separate.
  • The dill pickle brine is your friend if the salad seems a touch too heavy, just add a splash instead of reaching for more vinegar.
03 -
  • Make the dressing a day ahead so the flavors get properly acquainted before you fold in the vegetables and eggs.
  • If you accidentally over-roast the cauliflower and it gets a little too brown, lean into it because those crispy bits taste like salad gold.
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