Cauliflower Potato Salad - Low Carb
A low carb alternative for when you are craving potato salad, this Cauliflower Potato Salad is loaded with bacon, eggs and saucy goodness!
Servings 4 servings
- 1 head cauliflower
- 4-6 slices bacon slices
- 2 eggs
- 2 tbsp green onion
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp dijon mustard
- salt & pepper to taste
Grab a small saucepan, add a couple of eggs and fill with water until it covers the eggs. Heat it on high until it starts to boil, reduce head to medium high and cook for nine minutes. Drop the eggs right away into ice water to prevent further cooking. This will also make them easier to peel!
Heat a skillet on medium and fry up the bacon until it is nice and crispy, then heat up a steamer - I use my double boiler with the steamer top. Chop the cauliflower into bite sized pieces, then steam for ten minutes, until the cauliflower is JUST fork tender. Cool completely.
Peel the eggs and dice small, finely chop the green onion and crumble the bacon. Whisk the dressing together, then toss in the cauliflower. Gently mix, then add in the eggs, green onion and bacon. Mix and taste test your Low Carb Potato Salad before adding salt and pepper. Enjoy!
- Make sure you cook the bacon until it is beautifully crispy- no under-cooked-soggy-doggy bacon allowed in this Keto Cauliflower Potato Salad! It will give it an added crunch factor, especially when made ahead.
- To cool down the cauliflower quickly, I like to use a baking sheet. This way the cauliflower will be spread out evenly and should cool in minutes!
- I highly recommend you taste test the salad before adding any salt. There is a lot of bacon in this recipe, and bacon can be extremely salty depending on the brand you buy. I made it once and added only 1/4 tsp salt before mixing and I literally could not eat it.
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
Deduct fibre from the total carbs to get 5.2 g net carbs for 1/4 of the whole recipe.
Serving: 0.25of whole recipe | Calories: 365kcal | Carbohydrates: 8.5g | Protein: 11.6g | Fat: 32g | Sodium: 730mg | Fiber: 3.3g