Keto Cauliflower “Potato” Salad

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potato salad

Keto Cauliflower Potato Salad

This Keto cauliflower “potato” salad is a tasty recipe made by my wife Angel.  Check out Angel’s website, and Instagram page where she shares stories and pics about our life. She also has a great YouTube channel you can check out as well.  I loved this recipe and I think you guys will really enjoy the Keto cauliflower “potato” salad.

If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.

2 votes


Keto Cauliflower "Potato" Salad



Yield 6 1/2 Cup Servings



1 head cauliflower, steamed

5 oz turkey or grass-fed beef bacon, cooked 

3 celery stalks, chopped

1/2 red onion, finely chopped

2 tbs fresh chives

Salt and Pepper to taste


1 1/2 cup avocado oil mayonnaise 

3/4 tbsp. dijon mustard

3/4 tbsp. apple cider vinegar

Salt and pepper to taste


Step 1: Gather all the ingredients.

Step 2: Start by making the salad dressing. Mix together the keto mayonnaise, dijon mustard, and apple cider vinegar until well combined. Add in salt and pepper to taste.

Step 3: In a large bowl, add in the steamed cauliflower, chopped celery stalks, cooked bacon, red onion, and fresh chives.

Step 4: Pour salad dressing over salad and mix lightly until combined. Add more salt and pepper to taste.

Step 5: Enjoy!

Courses Side Dish

Cuisine German

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 126

% Daily Value

Total Fat 11 g


Total Carbohydrates 3.5 g


Dietary Fiber 1.5 g


Sugars 1.5 g

Protein 4 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

potato salad

Special Notes On The Potato Salad:

You want to avoid typical mayo that uses refined vegetable oils such as canola, soy and corn oil.  Best to opt for the avocado oil mayo that you can order here or find at your health food store. You can also leave out the bacon if you don’t want that in it.  I don’t advocate eating pig meat as you can read about here but you can find a good quality grass-fed beef bacon or turkey bacon.

I would recommend getting the highest quality natural, pasture-raised bacon.  You should be able to find this at your local health food store, Whole Foods, Sprouts, etc.  If you have trouble finding organic and pasture-raised products at your local health food store than try out an online source such as Slankers where you can order just about any type of meat you want and it is all the highest quality.

Dr Jockers Comments

Potato salad is an American classic for cookouts, picnics and so much more.  Your typical potato salad is full of carbs and bad fats such as canola and soybean oil.  This recipe uses cauliflower to mimic the potato flavor and is full of healthy fats, antioxidants and protein.

Red onion, chives and cauliflower are rich in sulfur compounds that support phase II liver detoxification and improve our hormonal balance.  They are also great prebiotic sources to nurture a healthy gut lining.   This recipe is a great part of a healthy real food ketogenic lifestyle that will improve your gut health, fat burning and overall energy levels.

This recipe is a perfect side dish for the Savory Herb Lamb Chops or the Golden Lime Chicken Kabobs or you can just enjoy it with some good grass-fed hot dogs and hamburgers (without the buns of course!)

I think you will enjoy this recipe as much as my family and I and would love to know your thoughts in the comments box below.

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Dr. Jockers

Dr David Jockers is passionate about seeing people reach their health potential in mind, body and spirit. He is the host of the popular “Dr Jockers Functional Nutrition” podcast and the author of the best-selling books, “The Keto Metabolic Breakthrough” and “The Fasting Transformation.”


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  1. Hi Dr jockers: I really enjoy reading your health pieces. this one on the ketopotato salad–having an actual potato salad doesn’t mean you are craving carbs–we do need carbs. Two small red potatoes are about 100 cal, full of fiber, magnesium and a high lysine content which makes it an anti-viral food. You can still add broccoli florets and all the other ingredients, minus the avocado oil, which has been shown to possibly do DNA harm. I just use straight mashed avocado—delicious!

  2. I started using a similar recipe myself a few months ago, just experimenting around to see what would work best as a replacement for the potatoes. Thus far I have tried yucca root, taro root and celery root. The taro root was definitely too stringy/slimy. The yucca root was better in that regard, but I didn’t particularly care for the taste. I’m currently making it with the celery root, and I’m very pleased with the result.

  3. We usually put eggs in our potato salad, would that be OK? Going to try this for 4th of July.

  4. We have used zuchinni instead of cauliflour and since wwe would normaly use a little bread and butter pickle, we substitute just a few drops of liquid stevia and the vinegar is already in your recipe. I am going to experiment with this recipe and see how we can incorporate the Zuchs and the cauliflower to have (hopefully) a little more nutrition variation. The Modified atkins diet we use for seizure control and T1 diabetes control leaves us yearning for more vegies and traditional summer fare. Thanks for the recipes.

    1. Hey

      You can use a vegan mayonnaise instead and just omit the bacon/turkey!
      In the UK we don’t put meat into our potato salad.
      I’d just use vegan mayonnaise (just check because they often contain rapeseed oil or sunflower oil which are not good for you). You might want to make your own with your choice of healthy oil (just Google home made vegan mayonnaise recipes!) and use cauliflower instead of potatoes, as per the recipe. 🙂
      I hope this helps, enjoy!

  5. Dr. Jockers when you do a recipe you show Tablespoon like this as big T. And Teaspoons with a small t like this. 1T or 1t. So it doesn’t confuse people. Tell who ever does your recipes.

  6. Recipe sounds good, I also boil radishes and will try incorporating them into my potato salad. I find the radishes sometime hard to chew so by boiling them a bit they are delicious. Do you know how many carbs boiled radishes have? Thanks. Kathy

  7. Dr. Jockers,

    How many minutes do you recommend steaming the cauliflower so it’s the right consistency? I never seem to get this part right. Thanks for your recipes and health advice.

  8. Dear Dr. Jockers. 1. Your reply to Udit Satsangi was strange. If his question was sincere, and not just pulling your chain, you could have asked him if he had any health issues and then advised him that some animal food might be appropriate for him. However, for some people, veganism or vegetarianism is not really a choice: their motivations are emotional/psychological/spiritual. In these people, avoiding animal products has nothing to do with nutrition or a desire for “good health”, a purely physical matter; and they won’t start adding animal products just because someone trained in nutrition advises them to do so.

    We are all sick in one way or another but it’s hidden deep inside both physically and mentally, so after we adopt that oh-so-helpful diet (of any kind) and feel just great for awhile, God steps in to show us that we are not as smart as we think we are. It sure happened to me and I can’t be the only one, I don’t think.

    2. While finding so much of the info on your voluminous site helpful, I have to add that we are not all constituted the same way. We aren’t all potential diabetics, or in a prediabetic phase. For me, all that oil is not right. I like your recipe with its moderate carbohydrate content but without the animal flesh (personal motivations) and the high volume of oil (a physical matter). Some of us need a different ratio of carbs/protein/oil while remembering to not overdo this in any way.

    3. Not all illness can be prevented (or cured) by diet. For every nutritional expert out there who heals himself (or herself) by way of one kind of restricted regimen or another, there are countless people who simply can’t stick with it. They need something else, for personal or purely biochemical reasons, and they must be accommodated by understanding advisers.

    4. Thank you.

    1. Hi Sonia

      I hear what you are saying. I was vegan for 12 years for spiritual reasons. I got quite unwell even though I did it properly and ate very healthily.
      Like you say, different things suit different people and I agree, we all have to listen to our bodies!
      Having said that, I agree that we need to completely respect everyone’s choices and I also replied back to Udit to assist with the vegan alternative question. I hope that helps Udit and other vegetarians.
      I think Dr Jockers posts some great recipes and also great information on his website. He talks about what he believes in and he researched himself, so he knows it helped him, his family and the vast number of patients he helped. He bases his recommendations on what he thinks is best and what will help people. To me he always seems very conscientious and helpful.
      I think there are so many practitioners out there, and everyone is talking about what they believe in. There is so much information out there and they can be inconsistent or contradictory. I think we all have to be discerning; go with what resonates with us and what we feel is the best for us, and yes, we have to be kind & understanding to others’ requirements and that not everyone is the same!
      I was thinking, if you prefer less oil, and for the recipe to be vegan, you could use coconut yoghurt for the dressing instead of mayonnaise? Or mix the coconut yoghurt with some vegan mayonnaise and add a bit of chives, a bit of mustard and seasoning to make it more savoury? Maybe even some finely chopped gherkins would be a tasty addition, to balance acidity?
      Enjoy and I hope it goes well!! 🙂

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