Delicious Keto Potato Salad Recipes

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CAULIFLOWER "POTATO" SALAD



Cauliflower

Tender cauliflower with bacon, hard boiled eggs, pickles, green onions, and a crunch of celery dressed with mayo, mustard and spices makes this recipe a perfect low-carb mock potato salad.

Provided by Suzanne Ryan

Number Of Ingredients 12

4 cups cauliflower (cut into 1 inch pieces)
1 tbsp olive oil
1/2 tsp salt
1/4 tsp ground black pepper
2/3 cup mayonnaise
2 tsp dijon mustard
1/4 cup chopped dill pickle
2 tbsp dill pickle juice
1 stalk celery
1 stalk green onion
4 hard boiled eggs (chopped)
2 slices bacon (cooked and crumbled)

Steps:

  • Preheat the oven to 375° F. Line 2 large baking sheets with parchment.
  • Place the cauliflower on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper. Toss together to make sure the cauliflower is evenly coated and spread into a single layer. Roast the cauliflower in the oven for 30-35 minutes, until the florets just begin to brown and are fork tender. Allow cauliflower to cool while you prepare the remaining ingredients.
  • In a large bowl, combine mayo, mustard, chopped dill pickle and pickle juice, celery, green onion and chopped hard boiled eggs. Add cauliflower and mix everything together. Taste and season with more salt and pepper to your preference. Top with crumbled bacon. Refrigerate for at least 30 minutes before serving.
  • Store in an airtight container in the refrigerator and enjoy within 3 days.

Nutrition Facts : ServingSize 0.5 cup, Calories 157 kcal, Carbohydrate 2 g, Protein 3 g, Fat 15 g, Fiber 1 g

LOW CARB KETO POTATO SALAD



Low Carb Keto Potato Salad image

If you make one keto side dish this Summer, let it be Keto 'Potato' Salad! It's more like a Faux-tato Salad than a regular potato salad because this low carb recipe uses radishes in place of the potatoes. You can't tell they are radishes, trust me! They taste like regular potatoes.

Provided by Annie Lampella

Categories     Sides

Yield 8

Number Of Ingredients 11

4 bunches of radishes, diced into quarter chunks
splash of olive oil
4 hardboiled eggs, diced
1 cup mayonnaise
¼ cup dijon mustard
¼ cup chopped dill pickles + 2 T juice
½ cup diced red onion
2 tablespoons capers
2 tablespoons chopped parsley
½ lemon, juiced
salt & pepper for flavor

Steps:

  • Preheat oven to 350 degrees.
  • Dice radishes into quartered chunks.
  • In a ziploc bag, add radishes, a splash of olive oil, and salt & pepper. Close the bag and rub or shake to mix together.
  • Spread the radishes out on a baking tray and roast at 350 for 15-20 minutes or until roasted looking. Let cool.
  • Meanwhile, make the dressing by adding the mayonnaise, mustard, dill pickles and pickle juice, red onion, capers, parsley and lemon juice. Stir together.
  • Add the roasted radishes and eggs. Mix together. Season with salt and pepper to taste.
  • Serve and enjoy!

Nutrition Facts : Calories 302 calories, Carbohydrate 1.8 carbs, Protein 3.8 grams of protein, Fat 30.2 grams fat

KETO POTATO SALAD- NO CAULIFLOWER!



Keto Potato Salad- NO cauliflower! image

This keto potato salad is chunky, smooth, and loaded with gherkins and crispy bacon! Made with rutabaga (NOT cauliflower!), it's like a classic potato salad minus the carbs!

Provided by Arman

Categories     Appetizer

Time 15m

Number Of Ingredients 8

3 lbs rutabagas
1 1/4 cups mayonnaise
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/4 cup pickles (chopped, unsweetened)
1/2 teaspoon pepper
2 tablespoon fresh dill (chopped)
1/4 cup bacon (chopped finely)

Steps:

  • Start by peeling the rutabagas and chopping them into half inch pieces. Place them in a large pot filled with salted water and place it over medium heat. Bring it to a boil, before letting it simmer until the rutabaga has softened but is still tender. Drain them immediately.
  • In a large mixing bowl, combine the remaining ingredients and whisk until smooth. Add the still warm rutabaga and mix until fully incorporated. Cover the bowl and refrigerate for at least an hour.
  • Remove the mock potato salad from the refrigerator and transfer onto a serving dish and serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 185 kcal, Carbohydrate 10 g, Protein 3 g, Fat 16 g, Sodium 303 mg, Fiber 5 g

KETO POTATO SALAD



Keto Potato Salad image

This keto potato salad features a surpise, low-carb ingredient: radishes! Learn how to make mock potato salad in time for spring and summer!

Provided by Jordan Pie

Categories     Side Dishes & Soup

Time 3h30m

Yield 6 Servings

Number Of Ingredients 12

5 cups radishes
2 Tbsp. Bulletproof Brain Octane C8 MCT Oil
Salt and pepper, to taste
4-5 hard-boiled eggs, quartered
1/2-3/4 celery stalk, finely sliced
2 scallions, finely sliced
3-4 slices bacon, crisped and sliced
Fresh parsley, to garnish
1/2-3/4 cup homemade mayonnaise
1 Tbsp. Brain Octane Oil
1 tsp. dried mustard
Salt and pepper, to taste

Steps:

  • Preheat the oven to 300°F. Line a baking pan with parchment paper.
  • Wash and dry radishes, and cut in half (or quarter if some are really large). Toss with oil, salt and pepper. Roast 60-75 minutes, or until tender.
  • In a bowl, whisk together the dressing ingredients. Taste and adjust, as desired.
  • Toss the dressing, radishes and remaining ingredients in a large bowl.
  • Refrigerate for at least 2 hours before serving.

Nutrition Facts : ServingSize 1 Helping, Calories 420, Fat 44.1g, SaturatedFat 13.8g, Cholesterol 66mg, Sodium 401mg, Carbohydrate 1.9g, Fiber 0.7g, Sugar 1g, Protein 2.7g

DELICIOUS KETO POTATO SALAD



Delicious Keto Potato Salad image

A potato salad that is made without potatoes, but instead cauliflower. You'd never know. A great healthy substitute while still being able to satisfy your taste buds.

Provided by Samantha K.

Categories     Cauliflower

Time 35m

Yield 12 serving(s)

Number Of Ingredients 17

1 (14 ounce) bag of cooked cauliflower
6 hard-boiled eggs
5 pieces cooked bacon, crumbled
1/4 cup red onion
1/2 stalk celery
1/4 cup chopped dill pickle
3/4 cup mayonnaise
1/4 cup Miracle Whip
1 teaspoon yellow mustard
1/2 teaspoon honey mustard
1 1/2 teaspoons dill weed
1/2 teaspoon garlic powder
1/4 teaspoon swerve granulated sugar (optional)
1/2 teaspoon ground pepper
1 tablespoon pickle juice
1 teaspoon paprika
1/2 teaspoon kosher salt

Steps:

  • Boil cauliflower for 8 minutes. Drain and set aside. .
  • Hard boil 6 eggs. Cool and peel.
  • IOnce the cauliflower has cooled cut to make it look like popcorn. Cut the egg up into chunks. Combine cauliflower, eggs and crumbled bacon, onion and celery in one bowl.
  • In another bowl combine all other ingredients listed and mix together.
  • Mix both bowls together, but dont over mix.
  • Garnish with paprika on top.
  • Refrigerate and let salad set for 8 hours before serving.

Nutrition Facts : Calories 81.3, Fat 5.2, SaturatedFat 1.5, Cholesterol 98.3, Sodium 293, Carbohydrate 3.5, Fiber 0.9, Sugar 1.7, Protein 5.2

DELICIOUS POTATO SALAD



Delicious Potato Salad image

Make and share this Delicious Potato Salad recipe from Food.com.

Provided by CJAY8248

Categories     Potato

Time 45m

Yield 1 salad, 10-12 serving(s)

Number Of Ingredients 12

8 medium potatoes, boiled, peeled, and diced
1 large onion, minced
8 hard-cooked eggs, chopped
3 dill pickles, chopped
dill, to taste
1 cup salad dressing
1 tablespoon prepared mustard
1/2 cup sugar, plus
2 tablespoons sugar
1 teaspoon celery seed
1 (2 ounce) jar pimiento, and juice
salt and pepper

Steps:

  • Combine potatoes, onion, eggs, pickles and pimiento. Mix remaining ingredients; add to potato mixture. Chill for several hours.

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