Fake Potato Salad

Bring the nostalgia of a classic favorite with a keto-friendly twist – “Fake Potato Salad.” This low-carb version of the traditional potato salad offers all the flavors you love without the starchy carbs. Packed with cauliflower and a creamy dressing, this fake potato salad is a delicious and guilt-free option for any occasion. Get ready to savor the taste of summer with this flavorful and satisfying dish!

Fake Potato Salad

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Serves: 6

Difficulty: Easy

Course: Side Dish

Cuisine: Keto / Low-Carb

kcal: Approximately 150 kcal per serving


  • 1 medium head of cauliflower, cut into bite-sized florets
  • 2 hard-boiled eggs, chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream (or Greek yogurt for a lighter option)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh parsley
  • 1/4 cup chopped celery
  • 1/4 cup chopped red onion
  • Salt and black pepper to taste
  • Optional: Paprika or smoked paprika for garnish


  1. In a large pot, bring water to a boil. Add the cauliflower florets and cook them for about 5-7 minutes until they are tender but still slightly firm. Be careful not to overcook the cauliflower to prevent it from becoming mushy.
  2. Once the cauliflower is cooked, drain it well and pat it dry with paper towels to remove any excess moisture. Transfer the cauliflower to a large mixing bowl.
  3. In a separate bowl, combine the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, apple cider vinegar, chopped dill, and chopped parsley. Mix the dressing until it is well blended.
  4. Pour the creamy dressing over the cooked cauliflower in the mixing bowl.
  5. Add the chopped hard-boiled eggs, chopped celery, and chopped red onion to the bowl with the cauliflower and dressing.
  6. Gently toss all the ingredients together until the cauliflower is well coated with the creamy dressing and the other ingredients are evenly distributed.
  7. Taste the fake potato salad and season it with salt and black pepper according to your preference.
  8. Optional: For an added touch of color and flavor, sprinkle paprika or smoked paprika on top of the salad.
  9. Cover the bowl with plastic wrap and refrigerate the fake potato salad for at least 1-2 hours before serving. Chilling allows the flavors to meld and develop.
  10. Once the salad has chilled, give it a final stir and serve it in a bowl or on a platter.

Note: Feel free to customize the fake potato salad by adding other keto-friendly ingredients such as chopped pickles, diced bell peppers, or crispy bacon.

Nutrition Facts:

  • Serving Size: 1/6 of the batch of fake potato salad
  • Calories: Approximately 150 kcal
  • Total Fat: 14g
  • Saturated Fat: 3g
  • Cholesterol: 70mg
  • Sodium: 200mg
  • Total Carbohydrates: 5g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 4g

Enjoy the taste of a classic potato salad without the carbs with our Fake Potato Salad recipe. This low-carb alternative features tender cauliflower, a creamy dressing, and a medley of flavorful ingredients. Perfect for barbecues, picnics, or as a side dish for any meal, this fake potato salad is a crowd-pleaser that won’t derail your keto or low-carb lifestyle. It’s a great way to sneak in more vegetables while still enjoying the taste of a summertime favorite. Plus, it’s a simple and hassle-free recipe that comes together in no time. So, whip up a batch of Fake Potato Salad and enjoy the taste of summer without the guilt!


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