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 florets
- olive oil or avocado oil
- Sea salt and black pepper
- nitrate free bacon (sugar free for Whole30}
- eggs, hardboiled *see notes for my method for hardboiling eggs
- celery
- scallions
- dill pickles + juice
- homemade mayo, (or store bought paleo mayo)
- dijon mustard
- garlic powder
- Fresh 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}
Ingredients
- 1 large head cauliflower cut into florets
- 1 tablespoon olive oil or avocado oil
- Sea salt and black pepper
- 5 slices nitrate free bacon
- 4 large eggs hardboiled, cooled, and chopped *see notes for my method for hardboiling eggs
- 2 stalks celery chopped
- 2 scallions white and green parts, thinly sliced
- 1 large dill pickle chopped
- 2 tablespoons dill pickle juice
- 1/2 cup homemade mayo (or store bought paleo mayo)
- 3 tablespoons dijon mustard
- 1/2 teaspoon garlic powder
- Sea salt and black pepper to taste
- Fresh dill for 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
Want More Paleo BBQ Side Dish Recipes? Try One of These!
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I am officially obsessed with this! I like cauliflower, but this is just plain delicious. My family loved it. I’ll be making it all summer!
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Amazing, so flavorful! I forgot the bacon and it was still great. Will use more cauliflower next time, maybe a head and a half.
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Made this yesterday. It was so easy and so delicious. Will definitely be making this again.
thank you! Fantastic.
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