Creamy Low-Carb Potato Salad

Want to make a truly satisfying salad? I'm confident enough to say that this is the best creamy low-carb potato salad you'll ever try! It is definitely for us because it includes everything we love.

This salad is creamy thanks to eggs and mayonnaise, and it's packed full of flavor thanks to fresh vegetables, pickles and aromatics. It's so good that any carb eaters who try it will never even know it's low-carb.

Why use cauliflower? Cauliflower is a common alternative to potatoes in many low-carb recipes. When prepared the right way, it's the perfect alternative to starchy potatoes.

This dairy-free, low-carb salad is easy to scale up to feed a crowd, or halve if you're only cooking for yourself. You can serve it on its own or with any proteins such as roast chicken, salmon, pork chops or Italian sausages. You can also serve it the Czech way with some keto style fried breaded fish, or the German way with some schnitzel made with Low-Carb Breadcrumbs.

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Step-by-step

1. Cut the cauliflower into florets. Place in a pot filled with water and add the vinegar, peppercorns, salt and bay leaves. Bring to a boil over a high heat. Then, reduce the heat to medium and simmer until the cauliflower is tender for 10 to 12 minutes. Once cooked, take off the heat and pour through a colander. Discard the spices. Set aside to cool down, cut into smaller pieces and then place in a mixing bowl.

   

2. To boil the eggs, fill a small saucepan with water up to three quarters. Add a good pinch of salt and bring to a boil. Using a spoon, carefully place the eggs in the water. To get the eggs hard-boiled, you need round 10 minutes (works for large eggs). When done, remove from the heat and place in a bowl filled with cold water. When the eggs are chilled, peel off the shells and dice the eggs.

3. Peel and grate the carrot and finely grate the celeriac. Finely chop the onion and dice the pickled dill cucumbers.

   

4. Place everything in a large mixing bowl. Add drained peas, mayonnaise, lemon juice (or pickle juice), salt and pepper.

   

5. Stir until well combined and season more if needed. Refrigerate for at least an hour before serving. Optionally you can add fresh chopped herbs such as chives, parsley and/or celery tops.

   

6. Serve a full serving as as a main dish or serve full or half a serving as a side dish. To store, refrigerate for up to 5 days. The salad tastes best the next day as it will allow all the flavors to combine.

   

Recipe

Creamy Low-Carb Potato Salad

★★★★★5.0 (9 ratings)

This deliciously creamy salad is packed full of flavor and tastes just like the traditional Czech/German ...

Hands on

20m

Overall

30m

Servings

8

9.2 g

Net carbs

11.9 g

Protein

40.8 g

Fat

458

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

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Ingredients makes 8 servings

• 1 large cauliflower, cut into florets (1 kg/ 2.2 lbs)
• 2 tbsp apple cider vinegar (30 ml)
• 1 tsp black peppercorns
• 2 bay leaves
• 1 tsp sea salt
• 10 large hard-boiled eggs, diced
• ¹/₂ small celeriac, finely grated (140 g/ 5 oz)
• 1 medium carrot, finely grated (85 g/ 3 oz)
• 1 large red onion, finely diced (150 g/ 5.3 oz)
• 1 cup diced pickled dill cucumbers (140 g/ 5 oz)
• 1 cup green canned peas, drained (85 g/ 3 oz)
• 1 ¹/₂ cups avocado oil mayonnaise (330 g/ 11.6 oz)
• 2 tbsp fresh lemon juice or pickle juice ( 30 ml)
• sea salt and ground pepper, to taste
• Optional: fresh chopped chives, parsley and/or celery tops

Instructions

1. Cut the cauliflower into florets. Place in a pot filled with water and add the vinegar, peppercorns, salt and bay leaves. Bring to a boil over a high heat. Then, reduce the heat to medium and simmer until the cauliflower is tender for 10 to 12 minutes. Once cooked, take off the heat and pour through a colander. Discard the spices. Set aside to cool down, cut into smaller pieces and then place in a mixing bowl.

2. To boil the eggs, fill a small saucepan with water up to three quarters. Add a good pinch of salt and bring to a boil. Using a spoon, carefully place the eggs in the water. To get the eggs hard-boiled, you need round 10 minutes (works for large eggs). When done, remove from the heat and place in a bowl filled with cold water. When the eggs are chilled, peel off the shells and dice the eggs.

3. Peel and grate the carrot and finely grate the celeriac. Finely chop the onion and dice the pickled dill cucumbers.

4. Place everything in a large mixing bowl. Add drained peas, mayonnaise, lemon juice (or pickle juice), salt and pepper.

5. Stir until well combined and season more if needed. Refrigerate for at least an hour before serving. Optionally you can add fresh chopped herbs such as chives, parsley and/or celery tops.

6. Serve a full serving as as a main dish or serve full or half a serving as a side dish. To store, refrigerate for up to 5 days. The salad tastes best the next day as it will allow all the flavors to combine.

Nutrition per serving, about 325 g/ 11.5 oz

Carbs 8%Protein 11%Fat 81% of calories

Net carbs

9.2 g

Total carbs

13.4 g

Fiber

4.2 g

Sugars

5.2 g

Protein

11.9 g

Fat

40.8 g

Saturated fat

7 g

Calories

458 kcal

Sodium

834 mg · 36.3% RDA

Magnesium

36 mg · 9.06% RDA

Potassium

634 mg · 31.7% EMR

Nutrition by ingredient

Per about 325 g/ 11.5 oz	Net carbs	Protein	Fat	kcal
Cauliflower, fresh	3.7 g	2.4 g	0.4 g	31
Apple cider vinegar	0 g	0 g	0 g	1
Pepper, black, spices	0.1 g	0 g	0 g	1
Pepper, black, spices	0.1 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Egg, whole, fresh, raw (free-range or organic eggs)	0.5 g	7.9 g	5.9 g	89
Celeriac, raw	1.3 g	0.3 g	0.1 g	7
Carrot, fresh	0.7 g	0.1 g	0 g	4
Onion, red, fresh	1.2 g	0.2 g	0 g	7
Pickles, cucumber, dill or kosher dill	0.3 g	0.1 g	0.1 g	2
Peas, green, canned, no salt added, drained solids	0.9 g	0.5 g	0 g	7
Mayonnaise	0.2 g	0.5 g	34.2 g	306
Lemon juice, fresh	0.2 g	0 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Total	9.2 g	11.9 g	40.8 g	458

Serving size about 325 g/ 11.5 oz

• Gluten free
• Dairy free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian