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Keto Cauliflower Potato Salad Recipe
Impress your friends and family at the next gathering with this Keto Cauliflower Potato Salad Recipe!
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Servings
12
servings
Calories
143
Ingredients
1x
2x
3x
1
large head of cauliflower
~840g
6-8
slices
bacon
cooked-crumbled
6
large hard-boiled eggs
1/2
cup
celery
diced (steamed 2-3 minutes)
4
baby dill pickles
diced
4
ounces
cheddar cheese
shredded
1/2
cup
Avocado Mayonnaise
I like this one
1/2
cup
sour cream
2
tablespoons
mustard
2
tablespoons
Red Wine Vinegar
1
tablespoon
Nutritional Yeast Flakes
optional
1
tablespoon
Organic Unsweetened Ketchup
optional
1
teaspoon
dill
1/2
teaspoon
salt
1/2
teaspoon
Liquid Smoke
optional
1/2
teaspoon
granulated garlic
1/2
teaspoon
granulated onion
1/2
teaspoon
smoked paprika
Instructions
Chop down the cauliflower into small pieces.
Use a steamer or microwave to cook until fork tender.
With a cheesecloth, squeeze out as much moisture as possible. Dump into a large bowl.
Cook bacon in skillet or bake in the oven until brown and crispy. Cool, set aside.
Boil, peel 6 eggs. Chop, reserving 2 yolks for the sauce. Add chopped eggs to a large bowl.
Dice celery, steam or microwave 2-3 minutes to soften. Add to a large bowl.
Dice baby pickles, add pickles and shredded cheese to the large bowl.
Add the bacon, reserving a portion for the topping at the end.
Mix well, then put in the fridge while making the sauce.
In a medium bowl- smash the reserved egg yolk, then add rest of ingredients.
Mix until well blended, add the sauce to the large bowl and mix so all is combined.
Add reserved crumbled bacon on top, any additional seasonings or grated cheese.
Refrigerate until ready to serve.
Nutrition
Serving:
1
serving
|
Calories:
143
|
Carbohydrates:
6.3
g
|
Protein:
7.9
g
|
Fat:
9.6
g
|
Fiber:
1.7
g
|
Sugar:
2.1
g
Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our
nutrition policy.
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