Keto Cauliflower Potato Salad Dill (Printable)

Low-carb mix featuring roasted cauliflower, dill pickles, and eggs in a tangy creamy dressing.

# What You Need:

→ Vegetables

01 - 1 large head cauliflower (about 2 pounds), cut into bite-sized florets
02 - 2 celery stalks, diced
03 - 1/4 cup red onion, finely diced
04 - 1/2 cup dill pickles, diced

→ Eggs

05 - 4 large eggs

→ Dressing

06 - 1/2 cup mayonnaise, preferably sugar-free
07 - 2 tablespoons sour cream
08 - 2 teaspoons Dijon mustard
09 - 2 teaspoons apple cider vinegar
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon smoked paprika
12 - Salt and freshly ground black pepper to taste

→ Fresh Herbs and Garnish

13 - 2 tablespoons fresh dill, chopped, plus extra for garnish
14 - 1 tablespoon chives, chopped (optional)

# Directions:

01 - Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - Spread cauliflower florets on the prepared baking sheet. Drizzle lightly with olive oil, season with salt and pepper, and toss to coat evenly. Roast for 15 minutes or until just tender and lightly golden. Set aside to cool completely.
03 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let stand for 10 minutes. Transfer eggs to ice water to cool completely, then peel and chop into bite-sized pieces.
04 - In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper until the mixture is smooth and well combined.
05 - Add the cooled cauliflower, celery, red onion, dill pickles, chopped eggs, fresh dill, and chives (if using) to the dressing. Gently fold everything together until evenly coated with the dressing.
06 - Taste the salad and adjust seasoning as needed. Transfer to a serving dish and refrigerate for at least 1 hour before serving to allow flavors to meld.
07 - Garnish with additional fresh dill before serving chilled.

# Expert Tips:

01 -
  • Low-carb alternative to traditional potato salad (only 7g carbs per serving)
  • Full of flavor from fresh herbs, tangy pickles, and smoky paprika
  • Perfect make-ahead dish for meal prep or gatherings
  • Satisfying texture from roasted cauliflower that mimics potatoes
  • Naturally gluten-free and keto-friendly
02 -
  • Make sure to cool the cauliflower completely before mixing with the dressing to prevent it from becoming soggy
  • For extra flavor, add a teaspoon of pickle juice to the dressing
  • This salad tastes even better the next day as flavors meld together
  • When roasting cauliflower, ensure florets are similar in size for even cooking
  • Pat dry your dill pickles before adding to prevent excess moisture in the salad
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