Keto Potato Salad Recipe

Are you looking for a delicious and healthy twist on a classic potato salad? Look no further than this Keto Potato Salad recipe! Perfect for those following a low-carb or ketogenic diet, this dish features a clever substitute for potatoes that doesn’t compromise on taste or texture. Packed with flavor and nutrition, it’s an excellent choice for picnics, barbecues, or as a satisfying side dish any time of the year.

Ingredients:

  • 1 head of cauliflower, cut into small florets
  • 4 hard-boiled eggs, chopped
  • 1/2 cup mayonnaise (preferably avocado oil-based for keto)
  • 2 tablespoons Dijon mustard
  • 1/4 cup dill pickles, chopped
  • 1/4 cup celery, diced
  • 2 tablespoons red onion, finely chopped
  • 1 tablespoon fresh dill, chop
    ped (optional)
  • Salt and pepper to taste

Instructions:

  1. Prepare the Cauliflower: Start by washing and trimming the cauliflower, then cut it into small florets. Steam or boil the cauliflower until tender but still firm, about 5-7 minutes. Drain and set aside to cool.
  2. Hard-Boil the Eggs: While the cauliflower is cooking, prepare the hard-boiled eggs. Place the eggs in a pot of cold water and bring to a boil. Once boiling, cover and remove from heat. Let the eggs sit for 10-12 minutes, then transfer to an ice bath to cool. Once cooled, peel and chop the eggs.
  3. Prepare the Dressing: In a large bowl, combine the mayonnaise, Dijon mustard, chopped dill pickles, celery, red onion, and fresh dill (if using). Mix well until all ingredients are thoroughly combined.
  4. Combine Ingredients: Add the cooked and cooled cauliflower florets and chopped hard-boiled eggs to the bowl with the dressing. Gently toss everything together until the cauliflower and eggs are evenly coated with the dressing. Season with salt and pepper to taste.
  5. Chill and Serve: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld together before serving. Garnish with additional fresh dill or sliced pickles if desired.

Useful Information:

  • Nutritional Information: Per serving (1/6th of the recipe): Calories: 230kcal, Carbohydrates: 6g, Fiber: 3g, Net Carbs: 3g, Protein: 6g, Fat: 20g.
  • SmartPoints: Each serving is approximately 5 SmartPoints on the Weight Watchers system, making it a satisfying and filling option for those monitoring their intake.

This Keto Potato Salad recipe offers a great way to enjoy a classic dish without the carb-heavy potatoes. Cauliflower serves as an excellent substitute, providing a similar texture while keeping the dish keto-friendly. The combination of creamy mayonnaise, tangy Dijon mustard, and crunchy vegetables creates a flavorful profile that will appeal to everyone, whether they’re following a ketogenic diet or not. Serve it alongside grilled meats, as part of a buffet spread, or simply enjoy it on its own for a satisfying meal that’s both nutritious and delicious.