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Keto Cauliflower Salad

Keto cauliflower salad that tastes like potato salad, with tender steamed cauliflower, bacon, and chopped hard-boiled eggs. It’s tossed in a creamy mayo-Dijon dressing and chilled until flavors meld.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Keto Cauliflower Salad
  • 2 cauliflower Large heads, cut into small florets
  • 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
  • 0.25 salt To taste
  • 0.25 black pepper To taste
  • 0.25 cup fresh chives For garnish

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Steam and cool the cauliflower
  1. Steam the cauliflower florets for 8-10 minutes until just tender, not mushy, then remove them from the heat.
  2. Drain the cauliflower well and let it cool completely, so it stays crisp and doesn’t water down the salad.
Make the potato-salad-style filling
  1. Combine the cauliflower, bacon, eggs, celery, and red onion in a large bowl and toss to distribute evenly.
Mix the creamy dressing
  1. Whisk mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth and fully combined.
  2. Pour the dressing over the cauliflower mixture and toss gently until everything looks evenly coated.
Chill and garnish
  1. Refrigerate for 1 hour before serving to let the flavors meld and thicken slightly.
  2. Garnish with fresh chives right before serving for a fresh, bright finish.

Notes

Pro tip: cool the steamed cauliflower completely before mixing—warm florets can make the dressing runny. Store covered in the refrigerator for up to 4 days; do not freeze for best texture. For a dairy-free option, use a dairy-free mayonnaise to keep it low-carb while preserving the creamy “potato salad” feel.