I hate buying potato salad but 9/10 I wouldn’t actually make it either because it’s really hard to say NO to carbs. If you have ever made a pristine potato salad you would know that there is a delicate line between undercooked potatoes and mashed potato salad.
Luckily, my twin daughters love potato salad, and I had to create a keto-version of it so that I can eat it too. This recipe has made my ketogenic living easier than before because its simplest to make.
The attraction of this recipe is swapping of the starchy root vegetable for cauliflower branches (or florets) is in the cooking and prep time. No more peeling and boiling potatoes that need time to cool and then you find out that you have over or undercooked them starch-babies.
Cauliflower follows a 2-minute cook rule, just enough to soften, and it cools quickly so you can go from unprocessed ingredients to creamy keto potato salad in no time.
I bet your family (my daughters didn’t notice) and friends won’t even notice that you made this salad in 10 minutes and cut the carbs down to nearly zilch!
Keto Potato Salad
- 4 bunches of radishes, diced into quarter chunks
- splash of olive oil
- 4 hardboiled eggs, diced
- ¼ cup dijon mustard
- ¼ cup chopped dill pickles + 2 T juice
- 2 tablespoons capers
- ½ cup diced red onion
- 2 tablespoons chopped parsley
- Preheat oven to 350 degrees.
- Dice radishes into quartered chunks.
- In a ziploc bag, add radishes, a splash of olive oil, and salt & pepper. Close the bag and rub or shake to mix together.
- Spread the radishes out on a baking tray and roast at 350 for 15-20 minutes or until roasted looking. Let cool.
- Meanwhile, make the dressing by adding the mayonnaise, mustard, dill pickles and pickle juice, red onion, capers, parsley and lemon juice. Stir together.