Delicious Keto “Potato” Salad (Creamy & Classic!)
Get ready for a fantastic low-carb twist on a beloved classic with this Delicious Keto “Potato” Salad! This amazing recipe, shared by Karen Butterfield, uses perfectly cooked cauliflower and radishes to mimic the texture of traditional potato salad, making it a hit with the entire family. It’s an excellent addition to your health journey, especially for weekly meal prep, and pairs beautifully with grilled chicken for a quick dinner!
Yields: 6-8 servings Prep time: 20 minutes Cook time: Approximately 25-30 minutes
Ingredients:
- 1 medium head cauliflower, cut into bite-size pieces
- 1 pound radishes, cut into bite-size pieces
- 6 hard-boiled eggs, chopped
- 1 cup full-fat mayonnaise (ensure no added sugar)
- 1 tablespoon mustard (Dijon or yellow, ensure sugar-free)
- 1 tablespoon apple cider vinegar
- 2 teaspoons pink Himalayan salt
- 1 teaspoon black pepper
- 1 cup pre-cooked bacon, chopped (ensure no added sugar or maple syrup)
- 2 stalks celery, chopped
- ½ cup red onion, diced
- 2 tablespoons fresh chives, chopped
Equipment:
- Microwave-safe bowl
- Large pot
- Large mixing bowl
- Whisk
- Spatula or large spoon
Instructions on how to prepare Keto “Potato” Salad:
- Cook Cauliflower: Place the bite-sized pieces of cauliflower in a microwave-safe bowl. Cover the bowl with a damp paper towel.
- Microwave for 3 minutes. Check the cauliflower for tenderness. Repeat this step for a few more rounds, using a new damp paper towel each time, until the cauliflower is soft but not mushy. This will take approximately 15 minutes in total, depending on your microwave’s power.
- Cook Radishes: While the cauliflower is cooking, place the bite-sized pieces of radishes in a large pot. Cover them with water and bring to a boil.
- Boil for approximately 8 minutes, until the radishes are soft but not mushy. Drain thoroughly and set aside to cool slightly.
- Prepare Dressing: In a large mixing bowl, combine the mayonnaise, mustard, apple cider vinegar, pink Himalayan salt, and black pepper. Whisk well until all ingredients are thoroughly combined and smooth.
- Assemble Salad Base: Add the pre-cooked chopped bacon, chopped celery, diced red onion, and fresh chopped chives to the dressing in the large bowl. Stir well to combine.
- Add Eggs & Veggies: Gently add the chopped hard-boiled eggs to the mix. Stir carefully to incorporate them without breaking the eggs too much.
- Finally, add the cooked and cooled radishes and cauliflower to the bowl. Gently combine all the ingredients with a spatula or large spoon, ensuring everything is evenly coated in the creamy dressing.
- Chill & Serve: For best flavor, cover the bowl and keep the “potato” salad in the refrigerator for at least a few hours, or preferably overnight, to allow the flavors to meld.
- This salad gets even better the day after! Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Tips for Success:
- Don’t Overcook Veggies: The key to this recipe is cooking the cauliflower and radishes until they are soft but still hold their shape, avoiding mushiness which can happen easily.
- Drain Thoroughly: Ensure both the cauliflower and radishes are well-drained after cooking to prevent a watery salad.
- Sweetener-Free Condiments: Double-check your mayonnaise and mustard labels for hidden sugars to keep this recipe truly keto.
- Bacon Quality: Use good quality, sugar-free bacon. Cooking and crumbling it yourself ensures freshness and control over ingredients.
- Chilling is Key: While delicious immediately, the flavors of this salad deepen and meld beautifully after chilling for several hours or overnight.
- Customization: Feel free to adjust the amount of mustard or add a tiny pinch of a powdered keto sweetener if you prefer a slightly sweeter tang. A dash of paprika for color and a smoky note is also a nice touch.
- Meal Prep: This salad is fantastic for meal prepping. Make a large batch at the beginning of the week for quick and easy lunches or dinners.
Recipe Analysis & Dietary Classification:
This Keto “Potato” Salad is a delightful addition to your health journey!
- High Fat: Yes, primarily from mayonnaise, bacon, and eggs.
- Low-Carb: Yes, by substituting potatoes with cauliflower and radishes, and using keto-friendly ingredients.
- Keto: Yes, this recipe is keto-friendly. All listed ingredients are suitable for a ketogenic diet, provided your mayonnaise, mustard, and bacon are sugar-free and compliant.
- Gluten-Free: Yes, this recipe is naturally gluten-free.
Read on how to prepare Chicken Enchiladas.