📍 Where this dish comes from: Kilkenny · Kilkenny Castle
Discover the history of this region →
Discover the history of this region →
This keto version of the beloved Irish potato salad swaps out the starchy potatoes for cauliflower while keeping all the classic flavors, like fresh herbs and a creamy mayo dressing.
What You’ll Need
Servings: 4 servings
Calories: 250kcal
Ingredients
- 1 head of cauliflower chopped into florets
- 2 hard-boiled eggs chopped
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh chives chopped
- Salt and pepper, to taste
Instructions
- Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and cool.
- In a large bowl, combine the cauliflower, chopped eggs, parsley, and chives.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper.
- Pour the dressing over the cauliflower mixture and toss to combine.
- Chill in the refrigerator for 30 minutes before serving.
Nutrition
Serving: 1serving | Calories: 250kcal | Protein: 6g | Fat: 20g
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Health Benefits
- Cauliflower has a fraction of the carbs of the potatoes it replaces, while the mayo dressing keeps this genuinely creamy.
- At 250 calories and just 4g net carbs, this is the lightest salad in the chapter — a good side for a heavier main.