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Creamy Low-Carb Potato Salad

5 stars, average of 9 ratings

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Want to make a truly satisfying salad? I'm confident enough to say that this is the best creamy low-carb potato salad you'll ever try! It is definitely for us because it includes everything we love.

This salad is creamy thanks to eggs and mayonnaise, and it's packed full of flavor thanks to fresh vegetables, pickles and aromatics. It's so good that any carb eaters who try it will never even know it's low-carb.

Why use cauliflower? Cauliflower is a common alternative to potatoes in many low-carb recipes. When prepared the right way, it's the perfect alternative to starchy potatoes.

This dairy-free, low-carb salad is easy to scale up to feed a crowd, or halve if you're only cooking for yourself. You can serve it on its own or with any proteins such as roast chicken, salmon, pork chops or Italian sausages. You can also serve it the Czech way with some keto style fried breaded fish, or the German way with some schnitzel made with Low-Carb Breadcrumbs.

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Hands-on Overall

Serving size about 325 g/ 11.5 oz

Allergy information for Creamy Low-Carb Potato Salad

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, about 325 g/ 11.5 oz)

Net carbs9.2 grams
Protein11.9 grams
Fat40.8 grams
Calories458 kcal
Calories from carbs 8%, protein 11%, fat 81%
Total carbs13.4 gramsFiber4.2 gramsSugars5.2 gramsSaturated fat7 gramsSodium834 mg(36% RDA)Magnesium36 mg(9% RDA)Potassium634 mg(32% EMR)

Ingredients (makes 8 servings)

  • 1 large cauliflower, cut into florets (1 kg/ 2.2 lbs)
  • 2 tbsp apple cider vinegar (30 ml)
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 1 tsp sea salt
  • 10 large hard-boiled eggs, diced
  • 1/2 small celeriac, finely grated (140 g/ 5 oz)
  • 1 medium carrot, finely grated (85 g/ 3 oz)
  • 1 large red onion, finely diced (150 g/ 5.3 oz)
  • 1 cup diced pickled dill cucumbers (140 g/ 5 oz)
  • 1 cup green canned peas, drained (85 g/ 3 oz)
  • 1 1/2 cups avocado oil mayonnaise (330 g/ 11.6 oz)
  • 2 tbsp fresh lemon juice or pickle juice ( 30 ml)
  • sea salt and ground pepper, to taste
  • Optional: fresh chopped chives, parsley and/or celery tops


  1. Cut the cauliflower into florets. Place in a pot filled with water and add the vinegar, peppercorns, salt and bay leaves. Bring to a boil over a high heat. Then, reduce the heat to medium and simmer until the cauliflower is tender for 10 to 12 minutes. Once cooked, take off the heat and pour through a colander. Discard the spices. Set aside to cool down, cut into smaller pieces and then place in a mixing bowl. Creamy Low-Carb Potato Salad
  2. To boil the eggs, fill a small saucepan with water up to three quarters. Add a good pinch of salt and bring to a boil. Using a spoon, carefully place the eggs in the water. To get the eggs hard-boiled, you need round 10 minutes (works for large eggs). When done, remove from the heat and place in a bowl filled with cold water. When the eggs are chilled, peel off the shells and dice the eggs.
  3. Peel and grate the carrot and finely grate the celeriac. Finely chop the onion and dice the pickled dill cucumbers. Creamy Low-Carb Potato Salad
  4. Place everything in a large mixing bowl. Add drained peas, mayonnaise, lemon juice (or pickle juice), salt and pepper. Creamy Low-Carb Potato Salad
  5. Stir until well combined and season more if needed. Refrigerate for at least an hour before serving. Optionally you can add fresh chopped herbs such as chives, parsley and/or celery tops. Creamy Low-Carb Potato Salad
  6. Serve a full serving as as a main dish or serve full or half a serving as a side dish. To store, refrigerate for up to 5 days. The salad tastes best the next day as it will allow all the flavors to combine. Creamy Low-Carb Potato Salad

Ingredient nutritional breakdown (per serving, about 325 g/ 11.5 oz)

Net carbsProteinFatCalories
Cauliflower, fresh
3.7 g2.4 g0.4 g31 kcal
Apple cider vinegar
0 g0 g0 g1 kcal
Pepper, black, spices
0.1 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.5 g7.9 g5.9 g89 kcal
Celeriac, raw
1.3 g0.3 g0.1 g7 kcal
Carrot, fresh
0.7 g0.1 g0 g4 kcal
Onion, red, fresh
1.2 g0.2 g0 g7 kcal
Pickles, cucumber, dill or kosher dill
0.3 g0.1 g0.1 g2 kcal
Peas, green, canned, no salt added, drained solids
0.9 g0.5 g0 g7 kcal
0.2 g0.5 g34.2 g306 kcal
Lemon juice, fresh
0.2 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Total per serving, about 325 g/ 11.5 oz
9.2 g11.9 g40.8 g458 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (6)

I love celebration salad as my Slovakian girlfriend made. You've pictured and mentioned cauliflower and then mentioned rutabaga(Swede) I do actually think that Swede would be better than cauliflower for two reasons it's not so windy and it also keeps better form than cauliflower! Tony

You are right! Here's why 😊 Low-Carb "Potato" Salad I copied the instructions for the first step as they are the same but forgot to remove the rutabaga. Fixed -  thank you!

Aaaahhhh! A truly czech "potato" salad, thanks for that!

I think it got pretty close! the grated celeriac does make a huge difference 😊

In step #1 you listed rutabaga to be cooked til tender. I didn’t see that listed in the ingredient list.   ???

Thanks for spotting that, my mistake! I'll fix it now.