Mock Cauliflower Potato Salad

Why This Is Strictly Keto

Once cauliflower is cut into chunks and cooked just until tender, it takes on the same soft bite as boiled potato at a fraction of the carbs. Everything else is a picnic-salad classic — hard-boiled eggs, mayonnaise, mustard, dill pickle, celery and red onion. A serving comes in around 5 grams of net carbs instead of the 25-plus in a traditional potato salad.

Ingredients

• 1 large head cauliflower, cut into bite-sized florets
• 4 large eggs, hard-boiled and chopped
• 3/4 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon apple cider vinegar
• 1/3 cup diced dill pickle
• 2 celery stalks, finely diced
• 1/4 cup finely diced red onion
• 2 tablespoons chopped fresh dill
• 1/2 teaspoon paprika
• Salt and black pepper to taste

Instructions

1. Cook the cauliflower: Bring a large pot of salted water to a boil. Add the florets and cook 6–8 minutes, until fork-tender but not mushy. Drain well and spread on a towel-lined tray to cool and dry.

2. Make the dressing: Whisk the mayonnaise, mustard, apple cider vinegar, salt and pepper in a large bowl.

3. Combine: Add the cooled cauliflower, chopped eggs, pickle, celery, red onion and dill. Fold gently to coat.

4. Chill: Cover and refrigerate at least 1 hour so the flavors meld.

5. Serve: Stir, adjust the salt, and dust the top with paprika before serving.

Nutritional Info (per serving, approximate)

Tips

• Drain the cauliflower thoroughly and let it cool completely — warm, wet florets make the dressing runny.
• Steaming instead of boiling keeps the pieces firmer if you tend to overcook cauliflower.
• It’s better the next day, which makes it ideal for cookouts and meal prep.