Creamy Keto “Potato” Salad

Creamy Keto “Potato” Salad

No more peeling and boiling potatoes that need time to cool and rest before you’ve found that you have over or under cooked them. Cauliflower is a three minute cook process, just enough to soften slightly, and it cools quickly so you can go from raw ingredients to creamy keto “potato” salad in no time. The beauty about swapping out the starchy root vegetable for cauliflower florets is in the cooking and prep time.


I bet your barbecue guests won’t even notice that you made this simple salad side dish in ten minutes and cut the carbs down to nearly nothing!


Yield: 6 - (1) cup servings


Ingredients:

  • 1 large cauliflower
  • ¼ cup sour cream
  • ½ cup mayonnaise
  • 2 tablespoons white vinegar
  • 1 tablespoon mustard
  • 1 teaspoon celery seeds
  • ¼ teaspoon salt
  • 4 large hard-boiled eggs, note*
  • ½ cup celery, diced
  • 1 teaspoon dill, fresh
  • 2 stalks green onions, thinly sliced

*Reserve 2 yolks then dice the rest.


Directions:

  1. Prepare the cauliflower by cutting the head into bite sized florets and steaming in a silicone steamer (as shown) for 3-4 minutes or in a stovetop steamer until the cauliflower is only slightly tender. Set aside to cool.

  2. Make the dressing by whisking together sour cream, mayo, vinegar, mustard, celery seed, and salt.

  3. Mash the two reserved yolks into the cream mixture and whisk until very smooth.

  4. Add the cooled cauliflower, boiled eggs, celery, onion and dill. Stir to coat.

  5. Refrigerate for about 1 hour to allow the cauliflower to completely cool and the flavors to melt together. Garnish with green onion and serve cold!

keto-potatoe-salad


nutrition creamy keto potato salad


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