This cauliflower potato salad recipe goes with all your grilling favorites. It's creamy, flavorful, and packed with classic potato salad ingredients. You won't miss the spuds with this perfect keto side dish.
In a large pot over medium high heat, bring 2 quarts of water to a boil. Gently lower the eggs into the water and boil about 12 minutes.
While the eggs are cooking, fill a medium bowl with ice and water. Once the eggs are done, quickly transfer the eggs to the ice bath. Let sit 10 minutes before peeling. Chop two of the eggs and slice the third.
In another large pot, place the cauliflower florets and fill halfway with water. Bring to a boil and cook until the cauliflower is just fork tender, about 3 minutes. Drain in a colander and let cool.
In a large bowl, combine the chopped eggs, cauliflower, celery, bacon, and green onions, and toss to combine. Add the mayonnaise, Dijon, lemon juice, and paprika. Stir until well mixed and the cauliflower is well coated.
Season to taste with salt and pepper. Transfer to a serving bowl and top with the sliced egg.
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Notes
Storage information: You can make this cauliflower salad ahead of time and serve the next day. Keep any leftovers in a covered container in the fridge for up to 4 days.PRO TIP: I tested this recipe out with frozen cauliflower florets recently. You don’t even need to cook them, just thaw them completely and they should be just the right texture for cauliflower potato salad. It’s a great shortcut!