Southern-Style Cauliflower “Potato” Salad – A Low-Carb Dream Side Dish
Y’all, let me tell you—this cauliflower potato salad is so good! If you’ve been missing classic potato salad on your low-carb or keto journey, this recipe is gonna be your new best friend.
This dish brings all the creamy, tangy, pickley goodness of traditional Southern potato salad—without all the carbs. It's the perfect partner to our keto fried chicken (you can find that crispy, crunchy deliciousness in my other blog post). Whether you’re planning a backyard cookout or just want a comforting side dish that won’t wreck your macros, this one’s for you.
๐ฅฃ Ingredients:
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1 large head of cauliflower, cut into bite-sized florets
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2 boiled eggs, chopped
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⅓ cup mayonnaise (use avocado mayo for an even healthier twist)
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1 tbsp yellow mustard
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¼ cup dill pickles, diced
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2 tbsp red onion, finely chopped
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1 celery stalk, diced
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Salt and pepper to taste
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Optional: Paprika for garnish, fresh dill for flair
๐ฉ๐ณ Directions:
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Steam or boil the cauliflower until fork tender (about 7–10 minutes). Drain well and let cool.
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In a large bowl, mix mayo, mustard, pickles, onion, and celery.
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Gently fold in cauliflower and chopped eggs.
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Season with salt and pepper to taste.
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Chill for at least an hour to let those flavors mingle.
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Sprinkle with paprika and dill if you’re feeling fancy.
๐งฎ Nutrition Information (Per Serving – Makes 6 servings):
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Calories: 130
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Total Carbs: 5g
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Fiber: 2g
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Fat: 11g
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Protein: 4g
๐ Perfect Pairing:
Pair this with our crispy Keto Fried Chicken and you’ve got yourself a plate that tastes like a Sunday supper at Grandma’s—without the carb crash. It’s creamy, crunchy, and downright crave-worthy.
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