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low carb, keto potato salad - fauxtato salad

Low Carb, Keto Potato Salad – Fauxtato Salad

  • Author: Kristi Barnes
  • Prep Time: 20 (plus chilling time)
  • Total Time: 13 minute
  • Category: Side Dishes
  • Method: Stovetop
  • Cuisine: American


This Low Carb, Keto Potato Salad combines all the flavors you’d expect to find in a typical recipe like mustard, mayo, pickles, onions and dill but uses cauliflower instead of potatoes, yielding only about 10% of the normal carbs. The fresh cilantro brightens the flavor as well, and the smoked paprika gives incredible depth to this Fauxtato Salad.


  • 24 oz. cauliflower florets, boiled in 1/2 tsp. sea salt until very tender and coarsely chopped
  • 6 large eggs, boiled, cooled and chopped
  • 1/2 medium red onion, chopped
  • 2 medium celery stalks, chopped
  • 1/4 c. finely chopped dill pickles
  • 1 tbsp. prepared mustard
  • 1 c. mayonnaise
  • 1/2 c. sour cream
  • 2 tbsp. fresh dill, minced, plus more for garnish
  • 2 tbsp. fresh cilantro, minced, plus more for garnish
  • 1/2 tsp. sea salt and a few turns of freshly ground black pepper
  • smoked paprika for garnish


  1. Add cauliflower, eggs, onion, celery, pickles, mustard, mayonnaise and sour cream to a large serving bowl.
  2. Mix well with a wooden spoon.
  3. Add fresh dill and cilantro, sea salt and freshly ground black pepper.
  4. Mix well again.
  5. Cover with Saran Wrap and refrigerate at least 4 hours or overnight.
  6. Prior to serving, garnish with additional fresh dill and cilantro and a sprinkling of smoked paprika.


  • You can buy pre-boiled eggs at the store to save time.
  • I use herb scissors to make quick work of mincing the dill and cilantro.
  • Go ahead and do your mixing in a large serving bowl to save on dish washing. You can clean off the sides after mixing, and you’re good to go.
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