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Looking for a way to enjoy a classic potato salad without all the carbs? Well, you’re in for a treat! This low-carb potato salad recipe is a game changer for anyone following a low-carb, gluten-free and dairy-free lifestyle or just looking to cut down on carbs. Packed with flavors that remind you of the traditional potato salad, this dish is sure to be a hit at your next gathering or as a delicious side dish for your family meals.
What makes this salad so special? It’s not just about what’s missing (hello, potatoes), but it’s also about what it brings to the table. With a mix of fresh veggies, creamy mayonnaise, and the perfect blend of seasoning, this salad is more than just a substitute – it’s a whole new level of deliciousness. Whether you’re serving it up at a summer barbecue or as a cozy side dish during the colder months, this low-carb potato salad is sure to satisfy your cravings and leave you feeling full and happy.
Why You’ll Love This Low-Carb Potato Salad
- Low-Carb & Gluten-Free: Perfect for a healthier lifestyle without sacrificing taste.
- Full of Flavor: Fresh veggies, tangy pickles, and creamy dressing create a delicious taste.
- Versatile: Great as a side or main dish, pairs well with various proteins.
- No Potato, No Problem: Innovative use of ingredients for a satisfying potato salad experience.
- Crowd-Pleaser: Sure to be a hit, even with those not following a low-carb diet.
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Making this low-carb potato salad is a breeze, and the ingredients are simple yet impactful in flavor. Here’s what you’ll need:
- Cauliflower: The star of the dish, standing in for traditional potatoes.
- Apple Cider Vinegar: Adds a subtle tanginess to the cauliflower.
- Black Peppercorns and Bay Leaves: For infusing the cauliflower with aromatic flavors.
- Hard-Boiled Eggs: For a rich, creamy texture.
- Celeriac: Adds a unique, earthy taste.
- Carrot: For a touch of natural sweetness and color.
- Red Onion: Brings a sharp, yet slightly sweet flavor.
- Pickled Dill Cucumbers: Introduce a tangy crunch.
- Green Peas: Canned peas provide a pop of color and freshness.
- Mayonnaise: Preferably made with healthy fats such as avocado oil for a creamy, rich base.
- Lemon Juice or Pickle Juice: For that extra zing.
- Sea Salt and Ground Pepper: Essential for seasoning.
- Optional Herbs: Fresh chives, parsley, and/or celery tops for garnish and added freshness.
Absolutely! Rutabaga (swede), turnips, kohlrabi, or additional celeriac make great alternatives. Just remember to adjust the boiling time accordingly, as these may take longer or shorter to become tender than cauliflower.
Sure! If you’re looking to mix things up, try using a Greek yogurt or sour cream base for your dressing. You can still use some mayo or swap it altogether. This will add a new dimension of creaminess and tang, plus it will transform this meal into a lower calorie side.
Adding diced chicken or ham can turn this side dish into a hearty main course. They blend nicely with the other flavors and boost the protein content.
Crisped up bacon bits, chopped nuts like almonds or walnuts can be a delicious addition for an extra crunch. Just sprinkle them on top before serving.
How To Make Low-Carb Potato Salad
Prepare the Cauliflower. Begin by cutting the cauliflower into florets. In a pot of water, add the apple cider vinegar, black peppercorns, sea salt, and bay leaves. Bring this to a boil, then reduce the heat to medium. Simmer the cauliflower until tender, about 10 to 12 minutes. After cooking, drain and discard the spices. Allow the cauliflower to cool, then cut into smaller pieces and place in a mixing bowl.
Boil the Eggs. Fill a saucepan three-quarters full with water and add a pinch of salt. Bring to a boil. Carefully lower the eggs into the water and boil for around 10 minutes to achieve hard-boiled eggs. Once boiled, transfer the eggs to a bowl of cold water. Once chilled, peel and dice them.
Prepare Additional Vegetables. Peel and grate the carrot, and finely grate the celeriac. Finely chop the onion and dice the pickled dill cucumbers.
Mix the Salad. In the large mixing bowl with the cauliflower, add the diced eggs, grated carrot, grated celeriac, chopped onion, diced pickles, and drained peas. Combine with the avocado oil mayonnaise and lemon or pickle juice. Season with salt and pepper to taste.
Refrigerate Before Serving. Stir the mixture well to ensure everything is evenly combined. For best flavor, refrigerate the salad for at least an hour before serving. Optionally, garnish with fresh chopped herbs like chives, parsley, and/or celery tops.
Serve and Enjoy. Serve as a main dish or as a side. This salad pairs well with various proteins or can be enjoyed on its own. The flavors meld beautifully overnight, making it even more delicious the next day.
Tips for Best Low-Carb Potato Salad
- Keep that Cauliflower Crunchy: Watch your cauliflower – you want it tender but not mushy. Think ‘al dente’ to mimic those potato vibes.
- Flavor it Up: A splash more lemon or pickle juice? Go for it! Play around until you hit that flavor sweet spot.
- Eggs Made Easy: No cracked eggs here! Start them in cold water, then bring to a boil. You’ll get perfect hard-boiled eggs every time.
- Herbs for the Win: Toss in some fresh chives or parsley. They add a pop of color and a burst of fresh taste.
- Chill Out: Patience pays off. Let the salad hang out in the fridge for a bit. Overnight is best to let all those yummy flavors get friendly.
- Revive if Needed: If it feels a bit dry after storing, just stir in a little extra mayo or a splash of lemon juice to bring back that creamy goodness.
Storage Instructions
You can store it in the fridge for up to 5 days. Just make sure it’s in an airtight container to keep it fresh and tasty.
Freezing isn’t recommended for this salad. The texture of the ingredients, especially the cauliflower and mayonnaise, can change when frozen and thawed.
Absolutely! Prep it ahead and enjoy it throughout the week. It’s a great time-saver and the flavors actually develop more over time.
It’s best served chilled, so no need to bring it to room temperature. Just grab it from the fridge and it’s ready to enjoy!
How to Serve Low-Carb Potato Salad
- As a Standalone Dish: Perfect for a light and satisfying lunch, just scoop and enjoy!
- Pair with Proteins: Goes great with grilled chicken, salmon, pork roast, turkey, or Italian sausages. A versatile side that complements a variety of main courses.
- Czech Style Serving: Try it with keto-friendly fried breaded fish for an authentic Czech meal experience.
- German Twist: Serve alongside a schnitzel made with low-carb breadcrumbs for a German-inspired feast.
- Picnics and Potlucks: A crowd-pleaser at outdoor gatherings. Easy to transport and always a hit!
- Holiday Side Dish: An excellent choice for festive meals, adding a healthy twist to traditional holiday spreads.
Tools for Low-Carb Potato Salad
- Large Pot: Essential for boiling the cauliflower and eggs.
- Colander: To drain the cauliflower and eggs after boiling.
- Grater: Handy for grating the carrot and celeriac.
Low-Carb Potato Salad
Ingredients
- 1 large cauliflower (about 2.2 lbs cauliflower)
- 2 tbsp apple cider vinegar (30 ml)
- 1 tsp black peppercorns
- 2 bay leaves
- 1 tsp sea salt
- 10 large hard-boiled eggs (diced)
- ½ small celeriac (finely grated)
- 1 medium carrot (finely grated)
- 1 large red onion (finely diced)
- 1 cup diced pickled dill cucumbers (ideally sugar-free)
- 1 cup green canned peas (drained)
- 1 ½ cups avocado oil mayonnaise
- 2 tbsp fresh lemon juice (or pickle juice)
- sea salt and ground pepper (to taste)
- fresh chopped chives (parsley and/or celery tops – Optional)
Instructions
- Cut cauliflower into florets. In a large pot, add water, apple cider vinegar, black peppercorns, salt, and bay leaves. Bring to a boil, then simmer until cauliflower is tender (about 10-12 minutes). Drain and discard spices. Let cool, then chop into smaller pieces.
- Place eggs in a saucepan of water with a pinch of salt. Bring to a boil and cook for 10 minutes. Transfer to cold water, then peel and dice.
- Grate the carrot and celeriac. Finely chop the red onion and dill cucumbers.
- In a large mixing bowl, add cauliflower, eggs, grated carrot and celeriac, chopped onion, dill cucumbers, and drained peas. Mix in the mayonnaise and lemon or pickle juice. Season with salt and pepper to taste.
- Refrigerate the salad for at least one hour to allow flavors to meld.
- Garnish with optional fresh herbs like chives, parsley, or celery tops before serving. Enjoy as a main dish or a hearty side.
Nutrition
Notes
- Serving Size: About 8 oz (225 g) if served as a side (12 servings), or 12 oz (340 g) if served as a main (8 servings).
- Texture Tip: For the best texture, simmer cauliflower until just tender. Avoid overcooking to keep that perfect bite.
- Flavor Boost: Experiment with the amount of lemon or pickle juice to suit your taste. It’s a simple tweak that can really enhance the salad’s flavor.
- Egg-cellent Eggs: Start boiling eggs in cold water to prevent cracking and ensure even cooking.
- Freshness First: If available, use fresh herbs for garnishing. They add a nice touch of color and freshness to the salad.
- Chilling is Key: For the best flavor, let the salad chill in the fridge for at least an hour before serving. It tastes even better the next day!
- Storage: Store it in the fridge for up to 5 days.
