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Keto Cauliflower Salad

Keto cauliflower salad made to taste like potato salad, with steamed florets and a creamy Dijon-mayo dressing. Expect tender cauliflower with bacon, chopped hard-boiled eggs, and celery for a classic, low-carb “potato salad” vibe.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Keto Cauliflower Salad
  • 1 cauliflower
  • 6 slices bacon Cooked and crumbled
  • 4 hard-boiled eggs Chopped
  • 0.5 cup celery Diced
  • 0.25 cup red onion Finely diced
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp white vinegar
  • 1 salt To taste
  • 1 black pepper To taste
  • 1 fresh chives For garnish

Equipment

  • 1 Dutch oven

Method
 

Steam and cool the cauliflower
  1. Steam cauliflower florets for 8-10 minutes until just tender, not mushy, using a covered pot over simmering water (no boiling over the top).
  2. Drain the cauliflower well and let it cool completely to avoid a watery salad.
Combine the salad
  1. Add the cooled cauliflower, bacon, eggs, celery, and red onion to a large mixing bowl and toss to distribute evenly.
Make the creamy Dijon dressing
  1. Whisk mayonnaise, Dijon mustard, white vinegar, salt, and black pepper until smooth and fully combined.
  2. Pour the dressing over the cauliflower mixture and toss gently until every piece is coated.
Chill and serve
  1. Refrigerate the salad for 1 hour before serving to let the flavors meld and the texture set.
  2. Garnish with fresh chives right before serving for a fresh, green finish.

Notes

For the best “potato salad” texture, steam only until the florets are just tender and cool completely so the dressing clings instead of pooling. Store covered in the refrigerator for up to 4 days (no freezing). For a dairy-free option, use a mayo that’s egg-free and dairy-free while keeping the rest the same.