If you squint your eyes, this is ALMOST Keto Potato Salad. Using cauliflower instead of the traditional white potatoes, the carb count of this delicious salad is a fraction of it’s carb loaded counterpart, and has all the same delicious flavours! This is a classic dish to take a long to an Aussie BBQ, or have as a weeknight meal. It lasts for days in the fridge and I like it for lunch the next day as well.
Cooking the cauliflower until it is as tender as possible, without turning to mush, is the key to success here. I find this usually takes about 4 – 5 minutes in the microwave with a splash of water, in a covered container. Check it with a fork, you want it almost falling apart to not be as noticeable in the combined Keto Potato Salad.
The pine nuts are optional, but really add so much delicious nutty flavour to the dish so I think the cost is worth it. Just look at that delicious nutty, bacony goodness, I am hungry just looking at it!
Potato salad has a special place in my heart. When my now husband and I first started dating, we went to a family barbeque where his brother had made his ‘famous potato salad’. It was something my husband requested every single time, and boy was it good. The combination of seeded mustard, bacon and pine nuts made this not your average, watery bland salad. It was really the star of the barbeque, and I knew I had to work out how to make it!
I had added motivation when, in a moment of potatoey bliss, my boyfriend said if I could make this potato salad he would marry me! It was a bit of a laugh, but I accepted the challenge and we ended up eating a LOT of potato salad in my quest for the engagement-worthy recipe.
Well, the days of potatoes in our house are long gone, and I got the ring in the end so I guess this must have been pretty close!
Keto Potato Salad
By substitution tender cauliflower for the carb loaded potato, this Keto Potato Salad retains all the delicious flavours without any of the nasty carbs.
- 1 Cauliflower Cut into bit size chunks
- 6 Eggs hard boiled, peeled and sliced
- 6 Bacon rashers diced
- 50 grams Pine nuts
- 6 tablespoons Mayonnaise heaped
- 3 tablespoons Seeded mustard
- 1/2 teaspoons salt and pepper
- 1.5 tablespoons White wine vinegar or apple cider vinegar
- 2 tablespoons Dried parsley
Prepare your cauliflower by cutting into small bite sized florets. Steam for 4 - 5 minutes in the microwave until very tender but not falling apart. Rinse under cold water and set aside to cool completely.
Meanwhile, in a nonstick frying pan, lightly toast the pine nuts until golden brown and set aside. Watch them closely, the burn very quickly!
Fry the diced bacon until crispy and set aside to drain on paper towel.
Combine all sauce ingredients in a large salad bowl, and then stir through the cauliflower, boiled eggs, bacon and pine nuts.
Serve immediately, or refrigerate for a few hours for the flavours to deepen.