This Keto Potato Salad is the perfect swap for the classic side dish you know and love. It’s creamy, full of texture, and has all the familiar flavors, without all the carbs.
Inspired by my favorite Classic Potato Salad recipe and our summers filled with side dish favorites like Broccoli Salad with Bacon and Cheese, this version fits right into our low carb lifestyle. It’s just the thing to bring to your next summer gathering or to serve alongside a juicy Kimchi Burger right off the grill.
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Why You’ll Love This Keto Potato Salad
Low Carb Comfort: it brings all the flavor of classic potato salad without the potatoes, so you can enjoy your favorite summer side while staying on track.
Great Make Ahead Recipe: letting the flavors meld overnight makes it even better the next day, perfect for prepping ahead of your cookout.
Full of Texture and Flavor: from crisp celery to creamy eggs, and a little bite from jalapeno and onion, each bite is loaded with crunch and creaminess.
Key Ingredients You’ll Need
See the recipe card at the end of this post for a full list of ingredients and instructions.
- Cauliflower Florets: the low carb stand in for potatoes. Steam until fork tender but not soft.
- Mayonnaise and Sour Cream: a creamy blend that gives a tangy and smooth dressing without being too heavy.
- Fresh Dill: adds a bright, herby flavor that pairs beautifully with the sour cream.
- Crispy Bacon: add saltiness and c runch. I like thick cut, baked until crisp.
- Red Onion, Celery, Red Pepper, and Jalapeno: these fresh veggies add color, bite, and crunch.
- Hard boiled eggs: a traditional must have that gives this salad extra richness.
- Unseasoned rice vinegar: adds a little tang without the extra carbs.
Ingredient Substitutions
- Swap dill pickle juice for the rice vinegar for a punch of flavor.
- Use diced ham instead of bacon for a smoky but leaner protein.
- Sub green onions in place of red onion for a milder onion flavor.
Variations to Try
- Stir in 1 cup shredded cheddar cheese for a cheesy twist.
- Add a tablespoon of yellow or Dijon mustard to the dressing for tang.
- Garnish with egg slices, grape tomatoes, and smoked paprika before serving.
Top Tips
- Chill your steamed cauliflower for at least 3 hours before assembling. Overnight is even better. Drain any excess liquid from the cauliflower before mixing in ingredients.
- Don’t’ over steam! You want the cauliflower slightly firm to mimic the texture of potatoes.
- Mix the dressing separately to get it smooth before adding to the salad.
- Chill the hard boiled eggs ahead of time for easier chopping.
- Let the salad sit for several hours (or overnight) before serving for the best flavor.
- If you like the bacon crispy, add it just before serving.
How to Store
Store this faux-potato salad in an airtight container in the refrigerator for up to 4 days. Do not freeze.
When you make this recipe, please comment below and let me know what you think. I’d love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Keto Potato Salad with Bacon and Dill
Keto Potato Salad is a low carb mock potato salad made with cauliflower, mayo, dill, bacon, and egg. A perfect creamy summer side.
Prep Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 15 minutes
Course Family Recipes
Cuisine American
Servings 6
Calories 231 kcal
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Instructions
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In a large mixing bowl, combine the cauliflower, eggs, red pepper, celery, jalapeno, bacon, onion, and dill. Set aside.
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In a small bowl, combine the mayonnaise, sour cream, and rice vinegar.
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Add the dressing to the mock potato salad mixture and toss to coat.
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Chill in the refrigerator until ready to serve.
Nutrition
Serving: 1gCalories: 231kcalCarbohydrates: 6gProtein: 6gFat: 20gCholesterol: 127mgSodium: 221mgFiber: 2g
Keyword Keto Potato Salad, Keto Potato Salad with Bacon and Dill
About Shelby Law Ruttan
Shelby is the author/owner of Grumpy’s Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Comments
Shelby says
I was surprised by how delicious this salad was considering it had no actual potato in the recipe. Just as delicious as a regular potato salad and perfect for keeping things low carb.