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prep time
1 h 15 min
cook time
20 min
ready time
1 h 35 min
Keto Not Your Mother's Potato Salad
You might roll your eyes at the mention of “potato salad” if you’ve had it a million times before. But the title says it all: this potato salad is not your mother’s! For the Keto diet, this “potato salad” isn’t really one at all, since it’s made with low-carb cauliflower instead of potatoes. Boiled-tender cauliflower florets are folded into a thick cheesy sour cream sauce and mixed with bacon bits and chives. Think of this dish like a loaded baked potato in salad form. You can enjoy it warm or cold - it’s appetizing either way! Serve this as a side dish as any upcoming Keto Labor Day recipes, summer BBQ recipes, or picnic recipes. It’s perfect for serving in a covered outdoor or indoor setting.
Other NYM Keto Ingredient Mix-Ins
To go along with the not-your-mother theme, you can add other Keto ingredients to put your personal twist on the recipe. Think of slightly non-traditional add-ins for potato salads, like sliced jalapenos or banana peppers, diced pancetta, low-carb chopped nuts, or substitute some of the cauliflower with broccoli. If you need help with creativity, think of toppings you’d enjoy on a baked potato. You can let other users know in the comments how you like to serve your NYM potato salad.
How Can I Edit This Recipe?
If you do decide to change any ingredients or include others in the recipe, you can edit it. Premium users can copy any Carb Manager recipe to “My Foods”. Then, click on the recipe in “My Foods” and click Edit Recipe. From there, you can edit the ingredients to reflect what you’re making at home.
Net Carbs
4.1 g
Fiber
2.3 g
Total Carbs
6.5 g
Protein
6.2 g
Fats
11.5 g
148 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Salt
1 tsp
Cauliflower, raw
1 lb
Butter, unsalted
1 tbsp
Cream Heavy Whipping
0.13 cup
Almond milk
0.13 cup
Cheddar cheese
0.25 cup, shredded
Sour cream
1.5 tbsp
Bacon
3 slice - 6" long
Chives
1 tsp, cut pieces
Recipe Steps
steps 3
1 h 35 min
Step 1
While bringing a full pot of water and the salt to a boil, chop raw cauliflower into chunky medium and smalled-sized florets. Make the cauliflower florets similar in size to cubed potatoes you’d eat in a potato salad. Add the cauliflower to the boiling water, and cook until they are just tender enough to pierce with a fork. Again, it should be comparative to as tender as you would cook potatoes. Once the cauliflower is cooked, drain the water and use a slotted spoon to transfer the florets to a clean mixing bowl.Step 2
Let the cauliflower cool until it’s no longer steaming. Meanwhile, make the cheese sauce by melting butter in a pot over low heat on the stove. Stir heavy cream and almond milk into the butter, and cook until the fats mix together and start to bubble. Stir shredded cheese into the pot until it all melts, never bringing the heat above a simmer. Once the cheese has melted, remove the sauce from the stove. Stir sour cream into the sauce, then set it aside to cool and thicken.Step 3
Cook bacon in a pan on the stove until it’s crispy. Once the bacon has cooled, chop it into bits. Now, pour the cheese sauce over the cooled cauliflower, and gently fold the two ingredients together until the cauliflower is coated in cheese sauce. Add bacon and minced chives to the bowl, and fold the ingredients together a final time. Cover the bowl and refrigerate the salad for 1 hour to have a chilled recipe, or you can serve the salad warm before the cheese sauce cools too much.
