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Keto Cauliflower Salad

Keto cauliflower salad made to taste like potato salad with tender steamed florets and a tangy Dijon-creamy dressing. It’s a low-carb, diet-friendly side dish loaded with bacon and chopped hard-boiled eggs.
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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: 385
Ingredients Method Notes

Ingredients
  

Cauliflower
  • 2 large heads cauliflower cut into small florets
Bacon
  • 6 slices bacon cooked and crumbled
Eggs
  • 4 count hard-boiled eggs chopped
Celery
  • 0.5 cup celery diced
Red onion
  • 0.25 cup red onion finely diced
Mayonnaise
  • 1 cup mayonnaise
Dijon mustard
  • 2 tbsp Dijon mustard
White vinegar
  • 1 tbsp white vinegar
Salt and pepper
  • 1 salt and pepper to taste
Fresh chives
  • 1 fresh chives for garnish

Method
 

Steam and cool cauliflower
  1. Steam the cauliflower florets for 8-10 minutes until just tender, not mushy, using a covered steamer for steady steam. Visual cue: the florets should pierce easily but still hold their shape.
  2. Drain well and let the cauliflower cool completely. Visual cue: the florets look dry on the surface and are no longer warm.
Make the potato-salad-style filling
  1. Combine the cauliflower, bacon, eggs, celery, and red onion in a large mixing bowl. Visual cue: the mixture becomes evenly speckled with bacon, egg, and vegetables.
  2. Mix mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth. Visual cue: the dressing looks creamy and uniformly tinted.
  3. Pour the dressing over the cauliflower mixture and toss gently to coat. Visual cue: all florets are lightly coated without breaking into mush.
Chill and serve
  1. Refrigerate for 1 hour before serving to let the flavors meld. Visual cue: the salad thickens slightly and looks glossy from the dressing.
  2. Garnish with fresh chives right before serving. Visual cue: bright green flecks sit on top of the creamy salad.

Notes

For the best “potato salad” texture, steam only until the florets are just tender, then cool completely so the dressing doesn’t thin out. Store covered in the refrigerator up to 4 days; freeze not recommended due to texture changes. For a lighter option, use a light mayonnaise (or olive-oil mayo) to cut calories while keeping the tangy Dijon-vinegar flavor.