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top view of keto potato salad in a plate

Cauliflower Potato Salad

Prep Time 30 minutes
Total Time 30 minutes
Servings 8 Servings
Calories 190kcal



  • 1 Cauliflower small
  • 4 Hard Boiled Eggs diced (note 1)
  • 6 Slices Bacon cooked + crumbled (note 2)
  • 5 Scallions sliced
  • 1/2 Cup Celery diced


  • 1/3 Cup Sour Cream (note 3)
  • 1/3 Cup Regular Mayonnaise (note 3)
  • 1 Tablespoon Mustard
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Black Pepper
  • 1/4 Teaspoon Paprika


  • Steam. Cut cauliflower (1 head) into bite-sized pieces and steam. This can be done in the microwave with water in a large microwave-safe bowl--microwave on high, for about 15 minutes. Or over the stove. Drain WELL!
  • Dressing. Add mayonnaise (1/3 cup), sour cream (1/3 cup ), mustard (1 tablespoon), paprika (1/4 teaspoon), salt (1/2 teaspoon) and black pepper (1/4 teaspoon) to a small bowl, and stir until well combined.
  • Combine. Add steamed cauliflower, hard-boiled eggs (4 diced), cooked bacon (6 slices), celery (½ cup), and scallions (5 sliced) to a large bowl and toss to combine. Pour dressing over the top and fold until salad is well dressed. Taste and adjust seasoning to your liking. Place salad in the fridge for a few hours before serving (note 4), and enjoy!


  1. Easy hard-boiled eggs: Bring a large pot of water to a boil and add eggs. Cook for 15 minutes, then place them in a large bowl with ice. Peel, dice, and add them in!
  2. If paleo, low carb, or keto, read labels and look for sugar free bacon.
  3. For a lighter version, consider subbing some of the mayonnaise or sour cream for Greek yogurt.
  4. This salad tastes even better the next day!


Calories: 190kcal | Carbohydrates: 2g | Protein: 5g | Fat: 17g | Cholesterol: 101mg | Fiber: 0g | Sugar: 1g | Net Carbs: 2g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com