I’m really excited to share this cauliflower potato salad with you today. Summer is coming which means BBQ season is full swing. I can’t imagine a bbq party without potato salad. What I love about this potato salad is that it tastes very similar to a classic potato salad but it doesn’t leave you feeling heavy and full of carbs after.
Preparing: 10 Minutes / Cooking: 30 Minutes
Ingredients (4 servings)
2 heads of cauliflower diced (about 10 cups)
2 tablespoon olive oil
1/2 teaspoon salt and pepper
1.5 cups mayonnaise
1/4 cup yellow mustard
1 cup diced dill pickles
1 cup minced white onion
1/2 cup diced celery
6 hardboiled eggs
1 tablespoon apple cider vinegar or white vinegar
Paprika for topping
Directions
1. Preheat the oven to 375° F. Line 2 large baking sheets with parchment.
2.Dice the cauliflower into 1 inch cubes and toss with olive oil and salt and pepper. Spread onto the baking sheets in a single layer. Bake for 30 minutes (flipping halfway through) until the tops are just starting to turn golden. Let cool.
3. While the cauliflower is baking hard boil your eggs.
4. In a large bowl combine the remaining ingredients, add it the cauliflower and 4 diced eggs, toss to coat. Taste for salt and pepper and add more if needed. Layer the salad into a serving dish, thinly slice the remaining eggs and lay them across the top. Sprinkle with paprika, chill until ready to serve.
Nutrition
Amount Per Serving: Calories 318 | Total Fat 31g | Net Carbohydrates 2g | Protein 5g
This is one of the recipes from the Two-Week Keto Challenge – the Anytime Keto Snacks bonus book.
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