keto recipes

Keto Potatoe Salad


1 large cauliflower head

4 hard-boiled eggs, chopped

1/4 cup chopped red onion

2 celery stalks, diced

1/4 cup chopped dill pickles

1/4 cup mayonnaise

2 tbsp Dijon mustard

1 tbsp apple cider vinegar

1 tsp dried dill

Salt and pepper to taste


Cut the cauliflower into small florets, resembling the size of potato chunks. Steam or boil the cauliflower until it becomes tender but still holds its shape. Drain and let it cool completely.

In a large mixing bowl, combine the cooked and cooled cauliflower, chopped hard-boiled eggs, red onion, celery, and dill pickles.

In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, dried dill, salt, and pepper.

Pour the dressing mixture over the cauliflower mixture in the large bowl. Gently toss to combine, ensuring all the ingredients are evenly coated.

Taste and adjust the seasoning as needed, adding more salt, pepper, or dill to suit your taste preferences.

Cover the bowl and refrigerate the keto potato salad for at least an hour, allowing the flavors to meld together.

Serve the chilled salad as a side dish or enjoy it as a light and refreshing meal on its own.

Nutrition Facts and Servings: The nutrition facts and serving size can vary depending on the exact quantities of ingredients used. However, here’s an approximate breakdown for a basic keto potato salad recipe (yielding about 6 servings):

Serving Size: 1/6 of the recipe

Calories: Approximately 145

Total Fat: 11g

Saturated Fat: 2g

Cholesterol: 125mg

Sodium: 340mg

Total Carbohydrates: 6g

Dietary Fiber: 2g

Sugars: 3g

Protein: 6g

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