Keto Jalapeño Popper Potato Salad

Summer is filled with BBQ’s and cookouts and one of my favorite side dishes has always been potato salad. We’re switching the classic salad up today with this low-carb Jalapeño Popper “Potato” Salad. This keto friendly side dish uses cauliflower as the swap for the traditional “potato”.

By cutting the cauliflower into 1 inch cubes and roasting just until tender, they take on the texture of potatoes. We’re kicking things up a notch by adding in some jalapeño popper flavors with smoky bacon, crisp green onions, tangy pickled jalapeños, cheddar cheese, cream cheese, and a little mayonnaise. I also added a fresh jalapeño for a little crunch. This is one side dish everyone will love!

Step-by-step

1. Preheat oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted) and line a baking sheet with parchment. Arrange the bacon in a single layer and cook 15-20 minutes until crisp. Transfer to a paper towel lined plate.

   

2. Clean the baking sheet and cover with a new piece of parchment. Arrange the cauliflower in a single layer and cook 20-25 minutes until tender. Let cool.

   

3. In a large bowl stir together the cream cheese, mayonnaise, garlic powder, salt, shredded cheese, pickled jalapeños, green onions, bacon, and fresh jalapeños.

   

4. Add in the cooled cauliflower and toss to combine.

   

5. Chill until ready to serve. Leftovers can be stored in the fridge for up to 4 days.

   

Recipe

Keto Jalapeño Popper Potato Salad

★★★★★4.6 (211 ratings)

Cauliflower is a fantastic low-carb alternative to potatoes in this keto-approved salad. We're kicking things ...

Hands on

10m

Overall

30m

Servings

6

6 g

Net carbs

8.9 g

Protein

24.4 g

Fat

273

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

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Ingredients makes 6 servings

• 2 lbs (900 g) cauliflower, cut into 1-inch (2 cm) cubes
• 4 ounces cream cheese (113 g)
• ¹/₂ cup mayonnaise (110 g/ 3.9 oz) - you can make your own
• ¹/₂ tsp garlic powder
• ¹/₂ tsp salt
• ¹/₂ cup shredded Mexican blend cheese (56 g/ 2 oz)
• ¹/₄ cup pickled jalapeños, minced (50 g/ 1.8 oz)
• 3 green onions, minced (45 g/ 1.6 oz)
• 5 slices cooked bacon, crumbled (40 g/ 1.4 oz cooked weight, about 75 g/ 2.7 oz raw)
• 1 fresh jalapeño, thinly sliced (14 g/0.5 oz)

Instructions

1. Preheat oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted) and line a baking sheet with parchment. Arrange the bacon in a single layer and cook 15-20 minutes until crisp. Transfer to a paper towel lined plate.

2. Clean the baking sheet and cover with a new piece of parchment. Arrange the cauliflower in a single layer and cook 20-25 minutes until tender. Let cool.

3. In a large bowl stir together the cream cheese, mayonnaise, garlic powder, salt, shredded cheese, pickled jalapeños, green onions, bacon, and fresh jalapeños.

4. Add in the cooled cauliflower and toss to combine.

5. Chill until ready to serve. Leftovers can be stored in the fridge for up to 4 days.

Nutrition per serving, about 225 g/8 oz

Carbs 9%Protein 13%Fat 78% of calories

Net carbs

6 g

Total carbs

9.5 g

Fiber

3.5 g

Sugars

4 g

Protein

8.9 g

Fat

24.4 g

Saturated fat

8 g

Calories

273 kcal

Sodium

696 mg · 30.2% RDA

Magnesium

31 mg · 7.71% RDA

Potassium

552 mg · 27.6% EMR

Nutrition by ingredient

Per about 225 g/8 oz	Net carbs	Protein	Fat	kcal
Cauliflower, fresh	4.5 g	2.9 g	0.4 g	38
Cream cheese, soft (full-fat)	0.6 g	1.3 g	5.3 g	46
Mayonnaise	0.1 g	0.2 g	15.2 g	136
Garlic powder, spices	0.2 g	0 g	0 g	1
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Cheese, Mexican blend	0.2 g	2.2 g	2.7 g	33
Peppers, jalapeno, canned, solids and liquids	0.2 g	0.1 g	0.1 g	2
Spring onion, scallion, green onion, fresh	0.4 g	0.1 g	0 g	2
Bacon, crispy (bacon grease removed)	0 g	2 g	0.7 g	14
Total	6 g	8.9 g	24.4 g	273

Serving size about 225 g/8 oz

• Gluten free
• Nut free
• Coconut free
• Fish free
• Shellfish free
• Beef free