Keto Potato Salad with Smoked Sausage 🥗 (2024)

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• Prep Time: 15 minutes
• Cooking Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Difficulty Level: Easy
• Recipe Makes 12 Servings

• 1 large head cauliflower, about 2.5 pounds
• 1 tablespoon avocado oil
• 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
• Sea salt and freshly cracked black pepper to taste
• Smoked paprika for topping

• Mayonnaise: If you are looking for a mayo alternative, use Greek yogurt or avocado oil-based mayonnaise for a lighter option.
• Grainy mustard: Dijon or yellow mustard is an excellent substitute for grainy mustard. It adds a tangy flavor without any added sugars or carbs.
• Pickles: Use sugar-free, low-carb pickles to keep it keto. Depending on your taste preferences, you can choose from dill pickles, pickled onions, or jalapeños.

• Fresh herbs: Add freshness and aroma by mixing chopped herbs such as parsley, dill, or chives.
• Cherry tomatoes: Slice some juicy cherry tomatoes and toss them into the salad for a burst of color and tangy sweetness.
• Avocado: Creamy avocado chunks can provide a velvety texture and add richness to the salad.
• Cheese: For extra savory goodness, consider sprinkling crumbled feta or shredded cheddar cheese on top.
• Nuts: Toasted and chopped nuts like almonds, walnuts, or pecans can bring a delightful crunch and nutty flavor.
• Lemon juice: Squeeze some fresh lemon juice over the salad to brighten the flavors and add a touch of acidity.

• Cast iron skillet
• Mixing bowl
• Measuring cups and spoons
• Foil
• Knife
• Cutting board
• Spoon or spatula

• Cast-iron skillet: Use a baking dish or a casserole dish for baking the cauliflowers and cooking the sausages.
• Foil: Use a parchment paper or baking sheet if you don't have a foil.

• Baking

• Roasted chicken: For some extra protein, have some grilled or roasted chicken with this cauliflower salad.
• Broiled salmon: Broiled Salmon pairs wonderfully with cauliflower salad, creating a flavor combination that's both light and satisfying, perfect for a wholesome meal.
• Juicy steak: Steak goes well with cauliflower salad, offering a balanced and flavorful pairing. You have juicy meat and a light, crisp texture of the salad. We recommend Chuck Eye Steak or New York Strip Steak for a fancy option.

• Choose leaner sausages: Go for leaner sausage options to reduce fat content. You can try leaner cuts of meat like chicken or turkey sausages.
• Add more vegetables: Increase the vegetable content of the salad by adding more diced vegetables like bell peppers, celery roots, roasted radishes, or daikon. These will provide additional nutrients, fiber, and crunch.
• Season with herbs and spices: Enhance the salad's flavor by adding a variety of herbs and spices instead of relying solely on salt. Fresh herbs like parsley, dill, chives, and spices like smoked paprika or garlic powder.

• Save time by purchasing pre-cut cauliflower florets from the grocery store.
• Buy pre-chopped bell peppers and red onions and eliminate the need to chop when you're ready to cook.

• Prep the vegetables: Chop and dice the red bell pepper, red onion, celery, and pickles beforehand. Store them in separate airtight containers or resealable bags in the refrigerator. This way, when it's time to cook, you can grab the prepped vegetables and add them to the salad.
• Cook the eggs: Hard-boil the eggs in advance and allow them to cool completely. Once cooled, peel and dice 4 of the hard-boiled eggs, and slice the remaining 2 for topping.
• Prep the dressing: Combine the mayonnaise, grainy mustard, white vinegar, and any desired spices or seasonings in a bowl. Mix well and store it in an airtight container in the refrigerator. This way, when it's time to assemble the salad, you only need to take out the pre-made dressing and incorporate it.

• Store the leftover salad in an airtight container to maintain its freshness and prevent odors from seeping in.
• Refrigerate the salad promptly after it has cooled down to room temperature.
• Consume the salad within 5 days for the best taste and texture.
• Avoid freezing the salad, as mayonnaise-based dressings can separate and become watery when thawed, resulting in a less desirable texture.