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overhead image of a plate of cauliflower potato salad atop a marble kitchen counter

Keto Cauliflower Potato Salad

  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours, 35 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free


This Keto Cauliflower Potato Salad is low in carbs, full of flavor, and easy to make. It’s a grain-free and nut-free side dish that includes a hearty helping of cauliflower, bites of bacon and cheese, and a dash of hot sauce for some additional heat and flavor.


  • 5 slices bacon
  • 1 medium head cauliflower (~20 oz), chopped into small florets
  • 2 tbsp (30mL) avocado oil
  • 1 tsp minced garlic
  • 1/8 tsp black pepper
  • 1/8 tsp salt
  • 1/2 cup (120g) sour cream
  • 1/4 cup (60g) mayonnaise or, for egg-free, omit and use additional 1/4 cup sour cream
  • 1 cup (4 oz) shredded extra sharp cheddar cheese
  • 1/3 cup finely chopped green onions (~3 green onions/~30g), divided
  • 2 tsp (10mL) hot sauce
  • 1/4 tsp paprika, divided


  1. Preheat oven to 400 degrees and line baking sheet with parchment paper.
  2. In a mixing bowl, stir together cauliflower florets, avocado oil, minced garlic, pepper, and salt. Pour cauliflower onto prepared baking sheet and bake until lightly golden, about 15-20 minutes.
  3. While cauliflower bakes, in a large skillet over medium heat, cook bacon until crisp. Transfer cooked bacon to a paper towel-lined plate to de-grease. Once cool, crumble bacon. Set aside.
  4. Once done baking, remove cauliflower from oven and allow to cool completely.
  5. In a mixing bowl, stir together cooled baked cauliflower, sour cream, and mayonnaise. Fold in crumbled bacon, shredded cheddar cheese, ¼ cup chopped green onions, hot sauce, and ⅛ tsp paprika. Chill in refrigerator for at least 2 hours prior to serving.
  6. Garnish with remaining chopped green onions and paprika. Serve chilled and enjoy!

Recipe Notes:

How To Make This Recipe Egg-Free: Instead of mayo, which contains eggs, substitute in sour cream or full-fat plain Greek yogurt. Note that this ingredient change will affect the final nutritional content, including carb content, of the dish.

Net Carbs: Per serving, this cauliflower salad recipe contains 4.7 grams of net carbs. The serving size is ½ cup and the recipe, as written, yields 6 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

Refrigerator Storage: Store prepared salad in an airtight container in the refrigerator for up to 3 days.

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