A low-carb, keto + paleo “potato” salad… with no potatoes at all! Made with clean, low-carb, keto ingredients. Can be made vegan, too.
Low-carb, high-fat, keto and loving it. Living this way has enabled me to take my health in an entirely different direction, something no other eating style has given me the freedom to do. Clear skin, no bloating, comfortable going hours without stressing over snacks…
When I created The Keto Beginning, I dreamed that it would act as a resource for a couple hundred of you looking to change the way you nourish yourself (as I had). I had no idea how big it was going to get. Of the hundreds of thousands that have purchased my keto book, 1,500 are active members on our private Keto Beginning Facebook Group, a safe space for high-fat, low-carb, keto questions, answers, suggestions, support and good keto recipes.
All of the keto members (there are a couple of guys, too ;) are informative, supportive and kind. A couple of weeks ago, Noeletta; a member of the group, shared the concept of making a low-carb, keto “potato salad” from cauliflower and my wheels started spinning. You should know by now how much I adore cauliflower. Heck, I even made lemon pudding with a base of cauliflower so it should come as no surprise that a paleo, keto potato salad made from cauliflower sparked my interest.
So naturally, I made a couple of adjustments to the original recipe: amped-up the flavor, switched things around a little, made a creamy, keto dressing with my favorite paleo mayo and pumped up the parsley.
Kevin and I have been enjoying this keto salad, served as a keto side to a big stack of roasted keto vegetables and keto barbecued meats. Don’t do eggs? That’s okay! You can use my egg-free mayo recipe that I linked up to in the keto recipe.
- 1 head of cauliflower, chopped into bite-sized pieces
- 6 hardboiled eggs, omit if making vegan or egg-free
- 3 pickles, chopped
- ½ cup chopped fresh parsley
- ¼ cup green onion, green part only, chopped
- Prepare the cauliflower by cutting into bite-sized pieces. You can do this with a knife or if you want smaller pieces, shred. Steam for 2-3 minutes. Drain and set aside to cool.
- Peel eggs and separate yolks, set aside. Cut the whites into small bite size pieces. Mix the egg whites into the cauliflower mixture in a large bowl along with chopped pickle, green onion and parsley.
- Add egg yolks, mayo, mustard, pickle juice, salt and pepper into your high-powered blender and blend until smooth. Pour over the cauliflower mixture and stir to coat. Chill overnight and serve.
View Nutrition Information (once on page, scroll down)
I love potato salad so much that this isn’t the only low-carb, keto potato salad recipe on Healthful Pursuit. My No Potatoes! Keto Potato Salad uses a base of cooked rutabaga as a replacement for potatoes, pictured below.
I love the boosted keto creaminess as a result of adding the cooked yolks in with the keto dressing. I highly recommend doing this. I urge you to do this!
You could have a lot of fun with this keto salad – try different dairy-free, keto salad dressings for a whole different keto salad.
I can’t resist a good, creamy, keto dressing… especially when it’s dairy-free!
Pile on, stir, chill and dig in.