Keto Potato Salad

 

A paleo and keto “potato” salad… with no potatoes at all! Made with clean low-carb, keto ingredients. Can be made vegan, too.

Prep time:  20 mins

Cook time:  10 mins

Total time:  30 mins

Serves: 4

Watch Recipe Video

Credit: Highfalutin Low Carb

 

Ingredients

Salad

• 1 head of cauliflower, chopped into bite-sized pieces
• 6 hardboiled eggs, omit if making vegan or egg-free
• 3 pickles, chopped
• ½ cup chopped fresh parsley
• ¼ cup green onion, green part only, chopped

Dressing

• ½ cup avocado oil mayonnaise or my vegan mayo recipe
• 2 tablespoons gluten-free dijon mustard
• 3 tablespoons pickle juice
• ¼ - ½ teaspoon sea salt
• Freshly ground pepper, to taste

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Instructions

• Prepare the cauliflower by cutting into bite-sized pieces. You can do this with a knife or if you want smaller pieces, shred. Steam for 2-3 minutes. Drain and set aside to cool.
• Peel eggs and separate yolks, set aside. Cut the whites into small bite size pieces. Mix the egg whites into the cauliflower mixture in a large bowl along with chopped pickle, green onion and parsley.
• Add egg yolks, mayo, mustard, pickle juice, salt and pepper into your high-powered blender and blend until smooth. Pour over the cauliflower mixture and stir to coat. Chill overnight and serve.

Nutrition Information Per Serving

Calories: 224

Calories from Fat: 151.2

Total Fat: 16.8 g

Saturated Fat: 3.5 g

Cholesterol: 253 mg

Sodium: 1218 mg

Carbs: 10 g

Dietary Fiber: 1.3 g

Net Carbs: 8.7 g

Sugars: 3.2 g

Protein: 9.4 g