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Keto Cauliflower Salad

Keto cauliflower salad that tastes like potato salad, with tender steamed cauliflower and a creamy Dijon-vinegar dressing. Crunchy celery and red onion plus bacon and chopped hard-boiled eggs make it a filling, low-carb salad side.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower potato salad base
  • 2 cauliflower Cut into small florets.
  • 6 bacon Cooked and crumbled.
  • 4 hard-boiled eggs Chopped.
  • 0.5 cup celery Diced.
  • 0.25 cup red onion Finely diced.
Creamy Dijon dressing
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp white vinegar
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
  • 1 fresh chives For garnish.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Steam and cool the cauliflower
  1. Steam the cauliflower florets for 8–10 minutes until just tender, not mushy. Watch closely so the edges stay intact rather than turning soft.
  2. Drain well and spread the cauliflower on a sheet pan to cool completely for better texture. Let it cool fully before mixing so the dressing doesn’t thin.
Make the creamy potato-salad style mixture
  1. Add the cauliflower, bacon, eggs, celery, and red onion to a large bowl and combine until evenly distributed. Keep the pieces roughly bite-sized for the potato-salad feel.
  2. Whisk mayonnaise, Dijon mustard, white vinegar, salt, and black pepper in a bowl until smooth and creamy. Taste and adjust salt and pepper to your preference.
  3. Pour the dressing over the cauliflower mixture and toss gently until everything is coated. Use a light hand so the cauliflower stays tender but not broken.
Chill and serve
  1. Refrigerate for 1 hour before serving to let the flavors meld and the dressing set. Cover so it doesn’t pick up fridge odors.
  2. Garnish with fresh chives right before serving for color and a fresh bite. Serve chilled for the best texture.

Notes

Pro tip: cool the steamed cauliflower completely and drain it well—this prevents watery dressing and keeps the salad from getting mushy. Refrigerate in a covered container for up to 4 days; freezing isn’t recommended since mayo-based salads can separate after thawing. For a dairy-free option, use a mayo brand that’s egg-free, and keep the rest the same for a low-carb, diet-friendly salad.