Jump to Recipe Whole 30No Added Sugar
This cauliflower potato salad doesn’t actually use any potatoes but it’s packed with ALL the goodies! Roasted cauliflower is tossed with bacon, hardboiled eggs, pickles, green onion and a dijon dressing. It’s paleo, keto, low carb, Whole30 and amazing for any BBQs or picnic.
If you want all the flavors of a good potato salad but need a low carb version, you’re going to fall in love with this cauliflower “potato” salad!
I used a homemade mayo as the base for the dressing, but a paleo friendly store bought mayo will work as well.
The flavor of the homemade is awesome so if you haven’t tried it yet, it’s worth a shot! I actually hated mayo altogether until I decided to go for it and make my own.
Anyway, the rest of the salad has all the goodies you’re looking for. The roasted cauliflower has a different texture than potatoes but it makes for a lighter, flavorful salad.
Let’s get into the details!
What You Need to Make This Cauliflower Potato Salad
Here’s everything you’ll need to prepare this delicious low carb side dish:
large head cauliflower, cut into floretsolive oil or avocado oilSea salt and black peppernitrate free bacon (sugar free for Whole30}eggs, hardboiled *see notes for my method for hardboiling eggsceleryscallionsdill pickles + juicehomemade mayo, (or store bought paleo mayo)dijon mustard garlic powderFresh dill, for garnish (optional)
How to Make This Low Carb Cauliflower Potato Salad
Preheat your oven 400°F and line two baking sheets with parchment paper.
Lay the bacon strips in a single layer on the first, and lay out the cauliflower florets on the second. Drizzle the cauliflower with the oil and sprinkle all over with sea salt and pepper, then toss to coat.
Place both baking sheets in the oven and cook the bacon for 17-19 minutes or until crisp, and the cauliflower for 25-30 minutes or until softened and beginning to brown.
Remove the from the oven and drain the bacon on paper towels. Allow to cool while you prepare the rest of the salad.
In a large bowl, combine the chopped eggs, celery, scallions, chopped pickle and pickle juice, mayo, mustard and garlic powder. Add the cooled cauliflower florets and crumble the bacon in the bowl. Gently toss the ingredients to combine.
You can serve the salad right away at room temperature, or cover and refrigerate for 20 minutes or so before serving. Garnish with a few extra sliced scallions and/or fresh dill.
How I Make My Hardboiled Eggs
I love this method because it’s very forgiving!
Add the eggs to a large saucepan that has a matching lid and fill with cold water until the water covers the eggs.
Bring the water to a boil on the stovetop, uncovered, and turn off the heat as soon as the water boils and cover with the fitted lid, then allow to sit for 16-18 minutes.
Drain and transfer the eggs to cold water to cool, then peel.
I know you’ll love this low carb “potato” salad as much as I did! Grab your ingredients and preheat your oven because it’s time to cook – let’s go!
Cauliflower Potato Salad {Whole30, Keto, Paleo}
Cauliflower Potato Salad {Whole30, Keto, Paleo}
This cauliflower potato salad doesn’t actually use any potatoes but it’s packed with ALL the goodies! Roasted cauliflower is tossed with bacon, hardboiled eggs, pickles, green onion and a dijon dressing. It’s paleo, keto, low carb, Whole30 and amazing for any BBQs or picnic. Prep Time: 10 minutesCook Time: 30 minutesCourse:Side DishCuisine:American, keto, Paleo, Whole30Keyword:cauliflower, keto, low carb, paleo, potato saladServings: 8 side dish servings
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Ingredients
1large head cauliflowercut into florets1tablespoonolive oil or avocado oilSea salt and black pepper5slicesnitrate free bacon4largeeggshardboiled, cooled, and chopped *see notes for my method for hardboiling eggs2stalks celerychopped2scallionswhite and green parts, thinly sliced1large dill picklechopped2tablespoonsdill pickle juice1/2cuphomemade mayo(or store bought paleo mayo)3tablespoonsdijon mustard1/2teaspoongarlic powderSea salt and black pepperto tasteFresh dillfor garnish (optional)
Instructions
Preheat your oven 400°F and line two baking sheets with parchment paper.Lay the bacon strips in a single layer on the first, and lay out the cauliflower florets on the second. Drizzle the cauliflower with the oil and sprinkle all over with sea salt and pepper, then toss to coat.Place both baking sheets in the oven and cook the bacon for 17-19 minutes or until crisp, and the cauliflower for 25-30 minutes or until softened and beginning to brown.Remove the from the oven and drain the bacon on paper towels. Allow to cool while you prepare the rest of the salad.In a large bowl, combine the chopped eggs, celery, scallions, chopped pickle and pickle juice, mayo, mustard and garlic powder. Add the cooled cauliflower florets and crumble the bacon in the bowl. Gently toss the ingredients to combine.You can serve the salad right away at room temperature, or cover and refrigerate for 20 minutes or so before serving. Garnish with a few extra sliced scallions and/or fresh dill. Enjoy!
Recipe Notes
*To hardboil eggs, place in a saucepan and cover with cold water. Bring to a boil on the stovetop, and once boiling, turn off the heat and immediately cover the pan with a fitted lid. Allow the eggs to sit that way for 16-18 minutes. Drain and rinse with cold water. Allow the eggs to cool long enough to handle them before peeling.
Nutrition
Calories: 228kcalCarbohydrates: 5gProtein: 7gFat: 20gSaturated Fat: 5gTrans Fat: 1gCholesterol: 108mgSodium: 358mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 188IUVitamin C: 35mgCalcium: 38mgIron: 1mg
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Want More Paleo BBQ Side Dish Recipes? Try One of These!
Classic Broccoli Salad
Garlic Herb Potato Salad
Cobb Pasta Salad
Honey Dijon Potato Salad
Bacon Ranch Potato Salad
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