Keto Cauliflower Potato Salad (Print)

Roasted cauliflower, dill pickles, and eggs come together in a creamy, tangy low-carb salad perfect for easy meals.

# Components:

→ Vegetables

01 - 1 large head cauliflower (about 2 lbs), 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, preferably 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 (optional)

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper. Spread cauliflower florets on the baking sheet, drizzle lightly with olive oil, season with salt and pepper, and toss to coat. Roast for 15 minutes until just tender and lightly golden. Set aside to cool completely.
02 - While cauliflower roasts, 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, then peel and chop.
03 - In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper until smooth.
04 - Add cooled cauliflower, celery, red onion, dill pickles, chopped eggs, dill, and chives to the bowl. Gently fold everything together until evenly coated.
05 - Taste and adjust seasoning if needed. Chill at least 1 hour for best flavor development.
06 - Garnish with additional fresh dill before serving.

# Expert Advice:

01 -
  • It tastes indulgent and creamy, but actually keeps you satisfied without the carb crash that comes with traditional potato salad.
  • The dill pickles and tangy dressing mean you're getting all that addictive flavor without fussing over complicated seasoning.
  • It comes together in under an hour, and you can make it ahead—it actually gets better sitting in the fridge overnight.
02 -
  • Don't skip the cooling step after roasting—warm cauliflower will wilt the dressing and make everything soggy, but cooled cauliflower stays firm and keeps the whole salad crisp.
  • The dill pickles aren't just flavor—they're also releasing liquid, so if you make this the night before, the salad will naturally become more cohesive and pickle-forward, which honestly makes it better the next day.
03 -
  • Make this salad the day before a gathering—it genuinely tastes better when the flavors have had time to mingle overnight, and it's one less thing to stress about when people arrive.
  • If you're short on time, use pre-cooked cauliflower rice or frozen riced cauliflower that you roast, and you'll cut your prep time in half without sacrificing quality.
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