Keto “Potato Salad”

This perfect side for grilled meat, fried chicken, barbecues, and picnics has the creamy, savory, vinegar-kissed flavor of classic potato salad, minus the carbs! If time allows, make it the day before and store it in the fridge to let the flavors meld. 
Serves 8 1 Serving: 3/4 cup

Ingredients List

  • 1 large (24 oz) cauliflower, trimmed and cut into small florets (yielding about 5 cups)
  • sea salt and freshly ground pepper
  • 3/4 cup good-quality mayonnaise
  • 1 Tbsp whole-grain mustard
  • 1 tsp gluten-free Worcestershire sauce
  • 1 Tbsp apple cider vinegar
  • 4 slices cooked thick-cut bacon, chopped
  • 1 small shallot, minced
  • 1 stalk celery, chopped fine
  • 3 green onions, thinly sliced
  • 2 Tbsp chopped parsley, divided


  • In a heavy pot with a lid, bring 1-1/2 inches of water to a boil. Add the cauliflower. Reduce the heat to simmer, cover, and let steam until tender and easily pierced with a fork, about 10 minutes. Drain the cauliflower and let cool.
  • In a large bowl, whisk together the mayonnaise, mustard, Worcestershire sauce, and apple cider vinegar. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in the bacon, shallot, celery, green onions, and 1 tablespoon of the parsley. Add the cauliflower. Season to taste. Cover and refrigerate until serving. Garnish with the remaining 1 tablespoon parsley and enjoy.


RecipeEric Lundy

PhotographyErin Ng

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