Save Enjoy a classic summer favorite without the carb overload with this Keto Cauliflower Potato Salad with Dill Pickles and Eggs. This low-carb twist on classic potato salad features roasted cauliflower, crisp dill pickles, and hard-boiled eggs in a creamy, tangy dressing, making it perfect for keto diets and summer gatherings.
Save By roasting the cauliflower until tender and golden, you create a satisfying base that pairs beautifully with the crunch of celery and red onion. The addition of fresh dill and smoked paprika in the sugar-free mayonnaise dressing ensures every bite is packed with savory goodness.
Ingredients
- Vegetables: 1 large head cauliflower (about 2 lbs), cut into florets; 2 celery stalks, diced; 1/4 cup red onion, finely diced; 1/2 cup dill pickles, diced.
- Eggs: 4 large eggs.
- Dressing: 1/2 cup mayonnaise (preferably sugar-free), 2 tbsp sour cream, 2 tsp Dijon mustard, 2 tsp apple cider vinegar, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, salt, and freshly ground black pepper.
- Fresh Herbs: 2 tbsp fresh dill, chopped; 1 tbsp chives, chopped (optional).
Instructions
- Step 1
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2
- 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.
- Step 3
- While the cauliflower roasts, 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.
- Step 4
- In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper until smooth.
- Step 5
- 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.
- Step 6
- Taste and adjust seasoning if needed. Chill at least 1 hour for best flavor.
- Step 7
- Garnish with additional dill before serving.
Zusatztipps für die Zubereitung
Ensure the cauliflower is cooled completely before mixing with the dressing to maintain the proper consistency. Chilling the salad for at least one hour is essential for the flavors to meld effectively.
Varianten und Anpassungen
For extra crunch, add diced radishes. You can substitute Greek yogurt for sour cream for a tangier flavor, or add a pinch of cayenne or a dash of hot sauce for a spicy kick.
Serviervorschläge
This versatile salad is excellent when served alongside grilled meats or enjoyed as a stand-alone keto-friendly lunch.
Save With only 7g of carbohydrates per serving, this Keto Cauliflower Potato Salad is a nutritious and satisfying addition to any meal plan. It provides all the comfort of a classic deli-style salad while keeping you on track with your low-carb goals.
Recipe FAQs
- → How do you roast the cauliflower evenly?
Spread cauliflower florets in a single layer on a parchment-lined baking sheet, toss with olive oil and seasoning, then roast at 425°F for about 15 minutes until tender and lightly golden.
- → What’s the best way to boil eggs for this dish?
Place eggs in a saucepan covered with cold water, bring to a boil, then cover and remove from heat. Let stand for 10 minutes before cooling in ice water for easy peeling.
- → Can I substitute ingredients in the dressing?
Yes, sour cream can be replaced with Greek yogurt for a tangier taste, and adjust seasonings like garlic powder or smoked paprika to your preference.
- → How long should the salad chill before serving?
Chilling for at least one hour helps the flavors meld perfectly, though it can be served immediately if needed.
- → What herbs enhance the salad’s flavor?
Fresh dill is essential for its bright, herbal notes, and chives can be added for a mild onion flavor and extra freshness.