Traditional recipes

Creamy Ranch Potato and Cauliflower Salad

Creamy Ranch Potato and Cauliflower Salad

A lighter take on a classic dish

Photo courtesy of Ready Set Eat

If you're looking for a light side dish that's still comforting, try this potato and cauliflower salad, tossed with bacon, hard-boiled eggs and celery.

Recipe courtesy of Ready Set Eat

Ingredients

  • 1-1/2 Pound red-skinned potatoes, cut in bite-sized pieces (about 4 cups)
  • 3 Cups cauliflower florets
  • 1/2 Teaspoon kosher salt
  • 4 hardboiled eggs, peeled and chopped
  • 4 slices cooked bacon, finely chopped
  • 1/2 Cup finely chopped red onion
  • 1/2 Cup finely chopped celery
  • 1 Tablespoon chopped fresh parsley
  • 1 Cup Healthy Choice® Creamy Ranch Dressing
  • 1 Tablespoon Gulden's® Spicy Brown Mustard

Keto Cauliflower No-Potato Salad—My New Favorite Summertime Recipe!

Chop the cauliflower into small, 1/2 inch florets. Steam until tender, about 8 minutes. Place in a colander to dry out. Set aside.

To a medium/large bowl, mix the celery, onion, dill pickle, pickle juice, mayonnaise, mustard, dill weed, and celery salt until combined. Add the cauliflower florets, toss until well coated.

Chop 4 of the hardboiled eggs. Fold the chopped eggs into the salad. Add salt & pepper to taste.

Slice the remaining egg. Garnish salad with sliced egg, dill weed, and paprika. Enjoy!

Nutrition Information

Yield: 8 servings, Serving Size: heaping 1/2 cup
Amount Per Serving: 162 Calories | 14g Fat | 4g Total Carbs | 2g Fiber | 5g Protein | 2g Net Carbs


Keto Cauliflower No-Potato Salad—My New Favorite Summertime Recipe!

Chop the cauliflower into small, 1/2 inch florets. Steam until tender, about 8 minutes. Place in a colander to dry out. Set aside.

To a medium/large bowl, mix the celery, onion, dill pickle, pickle juice, mayonnaise, mustard, dill weed, and celery salt until combined. Add the cauliflower florets, toss until well coated.

Chop 4 of the hardboiled eggs. Fold the chopped eggs into the salad. Add salt & pepper to taste.

Slice the remaining egg. Garnish salad with sliced egg, dill weed, and paprika. Enjoy!

Nutrition Information

Yield: 8 servings, Serving Size: heaping 1/2 cup
Amount Per Serving: 162 Calories | 14g Fat | 4g Total Carbs | 2g Fiber | 5g Protein | 2g Net Carbs


Keto Cauliflower No-Potato Salad—My New Favorite Summertime Recipe!

Chop the cauliflower into small, 1/2 inch florets. Steam until tender, about 8 minutes. Place in a colander to dry out. Set aside.

To a medium/large bowl, mix the celery, onion, dill pickle, pickle juice, mayonnaise, mustard, dill weed, and celery salt until combined. Add the cauliflower florets, toss until well coated.

Chop 4 of the hardboiled eggs. Fold the chopped eggs into the salad. Add salt & pepper to taste.

Slice the remaining egg. Garnish salad with sliced egg, dill weed, and paprika. Enjoy!

Nutrition Information

Yield: 8 servings, Serving Size: heaping 1/2 cup
Amount Per Serving: 162 Calories | 14g Fat | 4g Total Carbs | 2g Fiber | 5g Protein | 2g Net Carbs


Keto Cauliflower No-Potato Salad—My New Favorite Summertime Recipe!

Chop the cauliflower into small, 1/2 inch florets. Steam until tender, about 8 minutes. Place in a colander to dry out. Set aside.

To a medium/large bowl, mix the celery, onion, dill pickle, pickle juice, mayonnaise, mustard, dill weed, and celery salt until combined. Add the cauliflower florets, toss until well coated.

Chop 4 of the hardboiled eggs. Fold the chopped eggs into the salad. Add salt & pepper to taste.

Slice the remaining egg. Garnish salad with sliced egg, dill weed, and paprika. Enjoy!

Nutrition Information

Yield: 8 servings, Serving Size: heaping 1/2 cup
Amount Per Serving: 162 Calories | 14g Fat | 4g Total Carbs | 2g Fiber | 5g Protein | 2g Net Carbs


Keto Cauliflower No-Potato Salad—My New Favorite Summertime Recipe!

Chop the cauliflower into small, 1/2 inch florets. Steam until tender, about 8 minutes. Place in a colander to dry out. Set aside.

To a medium/large bowl, mix the celery, onion, dill pickle, pickle juice, mayonnaise, mustard, dill weed, and celery salt until combined. Add the cauliflower florets, toss until well coated.

Chop 4 of the hardboiled eggs. Fold the chopped eggs into the salad. Add salt & pepper to taste.

Slice the remaining egg. Garnish salad with sliced egg, dill weed, and paprika. Enjoy!

Nutrition Information

Yield: 8 servings, Serving Size: heaping 1/2 cup
Amount Per Serving: 162 Calories | 14g Fat | 4g Total Carbs | 2g Fiber | 5g Protein | 2g Net Carbs


Keto Cauliflower No-Potato Salad—My New Favorite Summertime Recipe!

Chop the cauliflower into small, 1/2 inch florets. Steam until tender, about 8 minutes. Place in a colander to dry out. Set aside.

To a medium/large bowl, mix the celery, onion, dill pickle, pickle juice, mayonnaise, mustard, dill weed, and celery salt until combined. Add the cauliflower florets, toss until well coated.

Chop 4 of the hardboiled eggs. Fold the chopped eggs into the salad. Add salt & pepper to taste.

Slice the remaining egg. Garnish salad with sliced egg, dill weed, and paprika. Enjoy!

Nutrition Information

Yield: 8 servings, Serving Size: heaping 1/2 cup
Amount Per Serving: 162 Calories | 14g Fat | 4g Total Carbs | 2g Fiber | 5g Protein | 2g Net Carbs


Keto Cauliflower No-Potato Salad—My New Favorite Summertime Recipe!

Chop the cauliflower into small, 1/2 inch florets. Steam until tender, about 8 minutes. Place in a colander to dry out. Set aside.

To a medium/large bowl, mix the celery, onion, dill pickle, pickle juice, mayonnaise, mustard, dill weed, and celery salt until combined. Add the cauliflower florets, toss until well coated.

Chop 4 of the hardboiled eggs. Fold the chopped eggs into the salad. Add salt & pepper to taste.

Slice the remaining egg. Garnish salad with sliced egg, dill weed, and paprika. Enjoy!

Nutrition Information

Yield: 8 servings, Serving Size: heaping 1/2 cup
Amount Per Serving: 162 Calories | 14g Fat | 4g Total Carbs | 2g Fiber | 5g Protein | 2g Net Carbs


Keto Cauliflower No-Potato Salad—My New Favorite Summertime Recipe!

Chop the cauliflower into small, 1/2 inch florets. Steam until tender, about 8 minutes. Place in a colander to dry out. Set aside.

To a medium/large bowl, mix the celery, onion, dill pickle, pickle juice, mayonnaise, mustard, dill weed, and celery salt until combined. Add the cauliflower florets, toss until well coated.

Chop 4 of the hardboiled eggs. Fold the chopped eggs into the salad. Add salt & pepper to taste.

Slice the remaining egg. Garnish salad with sliced egg, dill weed, and paprika. Enjoy!

Nutrition Information

Yield: 8 servings, Serving Size: heaping 1/2 cup
Amount Per Serving: 162 Calories | 14g Fat | 4g Total Carbs | 2g Fiber | 5g Protein | 2g Net Carbs


Keto Cauliflower No-Potato Salad—My New Favorite Summertime Recipe!

Chop the cauliflower into small, 1/2 inch florets. Steam until tender, about 8 minutes. Place in a colander to dry out. Set aside.

To a medium/large bowl, mix the celery, onion, dill pickle, pickle juice, mayonnaise, mustard, dill weed, and celery salt until combined. Add the cauliflower florets, toss until well coated.

Chop 4 of the hardboiled eggs. Fold the chopped eggs into the salad. Add salt & pepper to taste.

Slice the remaining egg. Garnish salad with sliced egg, dill weed, and paprika. Enjoy!

Nutrition Information

Yield: 8 servings, Serving Size: heaping 1/2 cup
Amount Per Serving: 162 Calories | 14g Fat | 4g Total Carbs | 2g Fiber | 5g Protein | 2g Net Carbs


Keto Cauliflower No-Potato Salad—My New Favorite Summertime Recipe!

Chop the cauliflower into small, 1/2 inch florets. Steam until tender, about 8 minutes. Place in a colander to dry out. Set aside.

To a medium/large bowl, mix the celery, onion, dill pickle, pickle juice, mayonnaise, mustard, dill weed, and celery salt until combined. Add the cauliflower florets, toss until well coated.

Chop 4 of the hardboiled eggs. Fold the chopped eggs into the salad. Add salt & pepper to taste.

Slice the remaining egg. Garnish salad with sliced egg, dill weed, and paprika. Enjoy!

Nutrition Information

Yield: 8 servings, Serving Size: heaping 1/2 cup
Amount Per Serving: 162 Calories | 14g Fat | 4g Total Carbs | 2g Fiber | 5g Protein | 2g Net Carbs