Keto Cauliflower Potato Salad (Printer View)

Creamy low-carb salad with roasted cauliflower, crisp dill pickles, and hard-boiled eggs in a tangy dressing.

# Components:

→ 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 preferred
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)

# Method:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - 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, or until just tender and lightly golden. Set aside to cool completely.
03 - 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.
04 - In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper until smooth.
05 - Add cooled cauliflower, celery, red onion, dill pickles, chopped eggs, dill, and chives (if using) to the bowl. Gently fold everything together until evenly coated.
06 - Taste and adjust seasoning if needed. Chill at least 1 hour for best flavor development.
07 - Transfer to serving dish and garnish with additional fresh dill before serving.

# Expert Advice:

01 -
  • It tastes indulgent and creamy without leaving you guilty about carbs afterward.
  • Dill pickles add such a sharp, briny personality that transforms something simple into something memorable.
  • You actually have fun making it, and it keeps well for days, getting even better as flavors meld.
02 -
  • Don't skip cooling the cauliflower completely before mixing, or the warm vegetable will wilt everything and make the whole salad soggy and sad.
  • The dill pickle juice is your friend—if the salad seems too thick after sitting, stir in a tablespoon of that brine to keep it creamy and tangy.
03 -
  • Make the dressing first and let it sit while you prep vegetables—the flavors deepen and meld beautifully instead of tasting sharp.
  • If you're bringing this to a gathering, pack the dressing separate and fold everything together an hour before serving so the cauliflower stays crisp on the edges.
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