This Keto “Potato” Salad with Smoked Sausage is low carb, gluten-free, grain-free, & paleo-friendly. It’s a crowd-pleaser making it perfect for cookouts!
Summer cookout season is upon us and this Keto “Potato” Salad with Smoked Sausage has become one of my go-to recipes. Seriously, between this cauliflower potato salad and this Charred Cabbage Salad all you’ll have to do is throw a few shrimp on the barbie and you’ll be ready for any BBQ, picnic, or potluck the summer months throw your way.
The best part about this super easy mock potato salad recipe is the addition of Kiolbassa Smoked Meat’s Grass-Fed Organic Smoked Sausages. Their sausages truly are the most delicious sausages on the market plus they give the side dish an unrivaled heartiness.
Potato salad has always been one of my favorite side dishes. Lauren’s grandmother makes the best potato salad and this base recipe is based on hers. Specifically, the mayonnaise to mustard ratio along with the addition of the hard-boiled eggs, pickles, and paprika.
We’ve just spiced things up a bit with peppers and onions, hearty smoked sausage, and grainy mustard. You can also use Dijon or yellow mustard if that’s what you have on hand!
I’m also a sucker for German potato salad, I mean potatoes, am I right?
Potatoes are probably one of the foods I miss most eating Keto. I do practice a cyclical eating cycle most of the time so I tend to add potatoes in occasionally. It’s nice having this keto-friendly “potato” salad on hand for those times I’m 100% keto though. Plus, this side is great for cookouts because it fits so many different dietary needs.
Let’s get to the in’s and out’s of the recipe!
How to make Keto “Potato” Salad.
You’ll start by roasting the cauliflower. To do this I quartered the cauliflower (you can also cut the cauliflower into florets), wrapped it in aluminum foil and threw it in the oven for about an hour. After the cauliflower is cooked you’ll drain the cauliflower then chop it into 1″ pieces to resemble cubed potatoes.
After that, you’ll add the red onion, pickles, boiled eggs, salt and pepper, red bell pepper, celery, vinegar, mayonnaise, and grainy mustard to a large bowl and mix well. Add the chopped cauliflower and toss.
At this point, you’ll sear the sliced Kiolbassa sausages in a hot cast-iron skillet with a bit of oil for about 1-2 minutes per side until they’re nice and browned. Let them cool then add them to the salad. Toss, season to taste, top with the remaining sliced hardboiled eggs, a quick dusting of paprika, and refrigerate until ready to serve.
Can you use pickle relish?
Yes, you could use a pickle relish if you have one on hand that’s sugar-free. If not, chopped dill pickles will do the trick. This salad is also delicious with pickled jalapeños or pickled red onions if you want to spice things up a bit.
You can also add a splash of pickle juice to the salad in place of a bit of the vinegar if you’d like.
Can you use frozen cauliflower?
I recommend not using frozen cauliflower as it gets too mushy. You want it to have the same texture as potatoes so this doesn’t work well.
Can you use a different Kiolbassa sausage?
Totally! I love the Jalapeño Beef in this recipe as well. I typically choose grass-fed beef if available because it is higher in omega 3’s, has a better fat profile than standard beef, and a higher concentration of nutrients and antioxidants.
However, by just doing a quick google search you can find that experts don’t necessarily agree that grass-fed is better you. It’s a complicated topic for sure. Even if scientifically it’s not that much better for you, it’s definitely better for my tastebuds most of the time. Plus, I can probably do a google search and find research articles from a nutrition expert, saying the Oreo diet is the secret to living to 100.
All of Kiolbassa’s sausages are delicious though so you can’t go wrong with whichever flavor you choose, grass-fed or not.
What is the nutritional information for this recipe?
As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card. You can find the serving size/yield at the top of the recipe card. You should always double-check your specific ingredients as different brand’s ingredients may have different values.
This easy cauliflower salad comes to 2.4 net carbs per serving. I love using this recipe as part of my meal planning as it gets even better after a day or two, don’t most recipes work that way? It’s like the flavors just meld together.
Keto "Potato" Salad with Smoked Sausage
- 1 very large head cauliflower 2.3 lbs (should be about 10 cups of diced cauliflower)
- 1 tablespoon neutral oil like avocado or algae
- 4 Kiolbassa Grass-Fed Beef Sausages sliced into rounds
- 1 ¼ cups mayonnaise
- 2 tablespoons grainy mustard
- 2 tablespoons white vinegar
- 1 red bell pepper diced
- 1 cup diced red onion
- ½ cup diced celery
- ½ cup diced pickles regular dill pickles, pickled onions, or pickled jalapeños
- 6 hard-boiled eggs
- Salt and pepper to taste
- Paprika for topping
- Preheat the oven to 375° F. Quarter the cauliflower and place it in a cast-iron skillet, cover with foil and transfer to the oven. Bake for 60 minutes or until tender. Cut the cauliflower into cubes between ½” to 1” thick.
- In the same cast-iron skillet heat the oil and cook the sausages for 2-3 minutes per side until browned.
- In a large bowl combine the remaining ingredients, add in the cauliflower, sausages, and 4 diced eggs. Taste for salt and pepper and add more if needed.
- Slice the remaining eggs and add to the top of the salad, sprinkle with paprika. Cover and transfer to the refrigerator until ready to serve.