Keto Jalapeño Popper Potato Salad

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Keto Jalapeño Popper Potato SaladPin recipeFollow us 130.4k

Summer is filled with BBQ’s and cookouts and one of my favorite side dishes has always been potato salad. We’re switching the classic salad up today with this low-carb Jalapeño Popper “Potato” Salad. This keto friendly side dish uses cauliflower as the swap for the traditional “potato”.

By cutting the cauliflower into 1 inch cubes and roasting just until tender, they take on the texture of potatoes. We’re kicking things up a notch by adding in some jalapeño popper flavors with smoky bacon, crisp green onions, tangy pickled jalapeños, cheddar cheese, cream cheese, and a little mayonnaise. I also added a fresh jalapeño for a little crunch. This is one side dish everyone will love!

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Hands-on Overall

Nutritional values (per serving)

Net carbs6 grams
Protein8.9 grams
Fat24.4 grams
Calories273 kcal

Calories from carbs 9%, protein 13%, fat 78%

Total carbs9.5 gramsFiber3.5 gramsSugars4 gramsSaturated fat8 gramsSodium696 mg(30% RDA)Magnesium31 mg(8% RDA)Potassium552 mg(28% EMR)

Ingredients (makes 6 servings)

  • 2 lbs (900 g) cauliflower, cut into 1-inch (2 cm) cubes
  • 4 ounces cream cheese (113 g)
  • 1/2 cup mayonnaise (110 g/ 3.9 oz) - you can make your own
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 cup shredded Mexican blend cheese (56 g/ 2 oz)
  • 1/4 cup pickled jalapeños, minced (50 g/ 1.8 oz)
  • 3 green onions, minced (45 g/ 1.6 oz)
  • 5 slices cooked bacon, crumbled (40 g/ 1.4 oz cooked weight, about 75 g/ 2.7 oz raw)
  • 1 fresh jalapeño, thinly sliced (14 g/0.5 oz)

Instructions

  1. Preheat oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted) and line a baking sheet with parchment. Arrange the bacon in a single layer and cook 15-20 minutes until crisp. Transfer to a paper towel lined plate. Keto Jalapeño Popper Potato Salad
  2. Clean the baking sheet and cover with a new piece of parchment. Arrange the cauliflower in a single layer and cook 20-25 minutes until tender. Let cool. Keto Jalapeño Popper Potato Salad
  3. In a large bowl stir together the cream cheese, mayonnaise, garlic powder, salt, shredded cheese, pickled jalapeños, green onions, bacon, and fresh jalapeños. Keto Jalapeño Popper Potato Salad
  4. Add in the cooled cauliflower and toss to combine. Keto Jalapeño Popper Potato Salad
  5. Chill until ready to serve. Leftovers can be stored in the fridge for up to 4 days. Keto Jalapeño Popper Potato Salad

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Cauliflower, fresh
4.5 g2.9 g0.4 g38 kcal
Cream cheese, soft (full-fat)
0.6 g1.3 g5.3 g46 kcal
Mayonnaise
0.1 g0.2 g15.2 g136 kcal
Garlic powder, spices
0.2 g0 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Cheese, Mexican blend
0.2 g2.2 g2.7 g33 kcal
Peppers, jalapeno, canned, solids and liquids
0.2 g0.1 g0.1 g2 kcal
Spring onion, scallion, green onion, fresh
0.4 g0.1 g0 g2 kcal
Bacon, crispy (bacon grease removed)
0 g2 g0.7 g14 kcal
Total per serving
6 g8.9 g24.4 g273 kcal
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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (3)

I love this site...

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OMGosh!  I made this to take for a T'day dish and it's totally awesome.  Can't wait for everyone to try it!  TY so much for sharing!  😘

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I always love your recipes and guides - but this one is particularly good just because it is so different. Varying up food is always a good thing and that makes eating healthy so much more interesting and enjoyable.

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