Potato Salad… That Isn’t

Potato Salad… That Isn’t #paleo #lowcarb #keto #vegan #hflc #lchf #eggfree

A low-carb + paleo “potato” salad… with no potatoes at all! Made with clean, low-carb ingredients. Can be made vegan, too.

Eating Style: Dairy-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegetarian

Prep Time:

Serves: 4



  • 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



  1. 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.
  2. 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.
  3. 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.

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Nutrition Information Per Serving

  • Calories: 224
  • Calories from Fat: 152
  • Total Fat: 16.8
  • Saturated Fat: 3.5 g
  • Cholesterol: 253> mg
  • Sodium: 1218 mg
  • Carbs: 10 g
  • Dietary Fiber: 1.3 g
  • Net Carbs: 8.7 g
  • Sugars: 3.2 g
  • Protein: 9.4 g