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cauliflower potato salad featured

Roasted Cauliflower Potato Salad (Keto-Friendly)

A delicious low-carb alternative to traditional potato salad featuring roasted cauliflower, crunchy vegetables, and a creamy dill dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Course: Potato & Starchy Salads
Cuisine: American
Calories: 186
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium cauliflower, chopped into bite-sized florets
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/2 large red onion, finely chopped
  • 3 stalks celery, finely chopped
  • 3 hard-boiled eggs, chopped
  • 2 large dill pickles, finely chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon pickle juice
  • 2 tablespoons fresh dill, finely chopped

Equipment

  • Baking sheet
  • Mixing bowls
  • Sharp knife

Method
 

  1. Preheat oven to 400°F. Toss cauliflower with salt, pepper, and olive oil on a baking sheet.
  2. Roast cauliflower for 10-15 minutes until golden and tender. Cool completely.
  3. Whisk together mayonnaise, mustard, pickle juice, and dill in a small bowl.
  4. Combine cooled cauliflower with onion, celery, eggs, and pickles in a large bowl.
  5. Add dressing and gently mix until all ingredients are coated.
  6. Garnish with additional dill and serve immediately or chill first.

Notes

  • Store in an airtight container in the refrigerator for up to 3 days.
  • For meal prep, prepare components separately and assemble just before serving.
  • Add a splash of pickle juice to refresh if the salad seems dry after refrigeration.