How To Make Keto Cauliflower Potato Salad
With its rich and creamy flavors, it might be hard to believe that this cauliflower potato salad is keto-friendly. It's also gluten-free and paleo-friendly!
Prep:
5 mins
Cook:
10 mins
Total:
15 mins
Ingredients
- 1 large cauliflower head , (cut into small florets)
- 2⁄3 cup Mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1⁄2 tsp garlic powder
- 1⁄2 tsp paprika
- 1⁄2 tsp sea salt
- 1⁄4 tsp black pepper
- 1⁄3 cup onion, (finely diced)
- 1⁄3 cup celery, (finely diced)
- 2 large egg, (hard boiled, chopped)
- chives, (for garnish - optional)
Instructions
- Cook the cauliflower on the stove or in the microwave.
- Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes). Drain well.
-
Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons of water. Microwave on high for 10 minutes, stirring halfway through. Drain well.
-
Meanwhile, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
- Stir the cauliflower, onion, celery, and egg together with the dressing. If desired, garnish with chives and additional paprika.
Nutrition
- Sugar: 42g
- :
- Calcium: 320mg
- Calories: 7259kcal
- Carbohydrates: 62g
- Cholesterol: 433mg
- Fat: 773g
- Fiber: 14g
- Iron: 5mg
- Monounsaturated Fat: 174g
- Polyunsaturated Fat: 461g
- Potassium: 1689mg
- Protein: 18g
- Saturated Fat: 121g
- Sodium: 12391mg
- Trans Fat: 2g
- Vitamin A: 2260IU
- Vitamin C: 54mg
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