This Low-Carb Mock Potato Salad is made with steamed cauliflower instead of starchy potatoes. It’s a perfect salad for summer gatherings and guess what?! You won’t even miss the potatoes! Yes, it’s that good.
This post was created in partnership with our friends at Primal Kitchen.
Whether you follow a low-carb style of eating or not, this recipe is one you’ll want to try!
Now don’t get me wrong, I love the good ol’ traditional potato salad! When you live only 30 minutes from Mrs. Gerry’s, a tub of the famous potato salad makes an appearance at almost every family gathering. It’s the best! But recently we’ve received requests for low-carb (keto) recipes and while Jess nor myself follow a low-carb style of eating per se, we do our best to create and share recipes for all to enjoy and you bet we enjoy them, too! Because this salad is low-carb (4 g per serving) thanks to the non-starchy cauliflower, it’s also perfect for those who have diabetes. You’ll be able to enjoy it and still have carbs to spare for other favorite summer foods like juicy watermelon, slow cooker baked beans, blue corn chips with Black Bean & Corn Salsa or a bun for your burger.
No sugar in the dressing.
In addition to substituting steamed cauliflower for the potatoes in efforts to lower the total carbs, I also omitted the sugar that’s often times added to the dressing made for potato salad and also used the Primal Kitchen Mayo, which has no sugar added. I personally like to add a touch of honey because it does help balance out the savoriness of the salad, but if you’re watching your intake of sugar or if you’re on a Whole30, you most certainly can omit the honey. It’ll still be totally delicious!This Low-Carb Mock Potato Salad is made with steamed cauliflower instead of starchy potatoes. It's a perfect salad for summer gatherings and guess what?! You won't even miss the potatoes! @primalkitchenfoods Click To Tweet
Why I love Primal Kitchen Mayo…
Hands down, Primal Kitchen Mayo is my absolute favorite of all the store-purchased mayo options and has been since I was introduced to it a few years ago. Here are four reasons why Primal Kitchen Mayo is my No. 1:
- It’s made with heart healthy avocado oil (vs. processed vegetables oils).
- There is no sugar added.
- It’s made with only real food ingredients: Avocado Oil, Organic Eggs, Organic Egg Yolks, Organic Vinegar, Sea Salt, Organic Rosemary Extract.
- It’s widely available nationwide as well as online.
Use coupon code REALFOODRDS for 10% off on all products at PrimalKitchen.com
Primal Kitchen Organic Spicy Brown Mustard was also used to make the dressing. It’s a product I always have on hand and it’s made with only real food ingredients including: Organic Vinegar, Organic Mustard Seeds, Salt, Organic Turmeric.
Made with just 10 ingredients and prep-ahead friendly.
Not only does this crowd-pleasing, delicious Low-Carb Mock Potato Salad add extra veg to your plate, it’s also kept simple with 10 real food ingredients and can be prepped ahead. Here’s what I do to prep this recipe ahead so that it can easily be tossed together the day it’s on the menu. These steps can be done a day or two ahead:
- Make the 5 hard-boiled eggs the recipe calls for, peel and chop 4 of them – saving one to slice for the top. See this tutorial on How to Make Easy-Peel Hard Boiled Eggs.
- Steam the cauliflower. The cauliflower will need to be cooled before making the salad so this is a great step to tackle the day before.
- Pre-chop the celery and red onion.
- Make the dressing.
The final step, which is to be done an hour or so before the meal is served, is to toss everything together. Lastly, this salad makes for great leftovers, but is best when within 3-4 days of making. Store in an air-tight container in the fridge.
OK, I think it’s time to give this Low-Carb Mock Potato Salad a try. Enjoy!
We would love to hear if you’re interested in having us share more low-carb style recipes! Comment below.
For the Salad:
- 1 medium head of cauliflower, cut into small bite-sized pieces (about 5–5½ cups)
- 4 hard-boiled eggs, diced + optional 1 hard-boiled egg, sliced for topping
- 1/3 cup finely diced red onions
- ½ cup diced celery
- Dash of paprika, for topping
For the Dressing:
- Place cauliflower pieces in a steam basket over a pot of boiling water. Cover and steam for 8-10 minutes or until fork tender. Remove from heat and cool before making salad. After cauliflower is steamed it should equal 3-4 cups.
- Meanwhile prep the rest of the ingredients if you haven’t done so already. Set aside.
- In a small bowl, whisk together dressing ingredients , taste and adjust seasonings.
- In a medium bowl, combine the salad ingredients (except for the additional egg and paprika). Pour dressing over salad and toss well to coat.
- Top with hard-boiled egg slices and a dash or two of paprika.
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- Serving Size: 1/8 of recipe (1/2-2/3 cup)
- Calories: 160
- Fat: 15 g
- Sodium: 330 mg
- Carbohydrate: 4 g
- (Fiber: 2 g
- Sugar: 1 g)
- Protein: 4 g
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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