The BEST Keto potato salad

Faux-Potato Salad | Low Carb | Keto | Summer Gatherings Recipe

Happy Memorial Day Weekend! Memorial Day is a time to honor men and women who have served our Country and sacrificed there lives to protect our freedoms. Memorial Day weekend is also the kickoff for summer activities such as BBQs, family reunions, graduations and other social events.

This week we bring you a Faux-Potato Salad made with Cauliflower. We want to give special thanks to Rebecca F., for allowing us to use her secret recipe. This recipe is so good that people not doing Keto will not know the difference and you’ll be lucky to even get any.

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Faux Potato Salad

“Dry” ingredients:

  • 1 large head of cauliflower cut into bite sized pieces
  • 2 c. cubed cheddar cheese (small cubes)
  • 1 pkg. bacon cooked and crumbled
  • 6 hard-boiled eggs chopped
  • ¾ to 1 c. diced green onions
  • ¾ to 1 c. chopped celery
  • 2 small cans of sliced black olives
  •  2 tbs. dill relish

Wet ingredients and spices:

  • 1 c. full-fat mayo
  • 2 tbs. yellow or spicy brown mustard
  • 1 tbs. pickle juice (optional if you like it more tangy)
  • Salt and pepper to taste
  • Paprika (optional)


  1. Blanch your cauliflower by bringing a pot of salted water to a boil. Add cauliflower to boiling water, cover and cook for 5 to 6 minutes. Check after 4 minutes. It should be fork tender but not mushy. Drain in a colander and rinse with cold water to stop the cooking process.
  2. In a large bowl combine all the dry ingredients.

In a Separate Bowl

  1. Add in your wet ingredients, add the mayo half a cup at a time, adding more or less until you reach the desired consistency for your salad. Salt and pepper to taste. Sprinkle top with paprika.
  2. Refrigerate for at least an hour to allow the flavors to meld but tastes best if you refrigerate it overnight.
  3. (Optional step) If I am taking this to a gathering and I want it to look special, I slice 3 or 4 hard-boiled eggs and put them on top and then sprinkle with paprika



  • Servings: 14 estimated
  • Calories: 294
  • Carbs: 3.5 g Fiber: .8 g = Net Carbs: 2.7 g per serving
  • Fat: 25.3 g
  • Protein: 11.8 g





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