LOW CARB POTATO SALAD
Steps:
- Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set aside in a large bowl.
- Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside.
- Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.
- Add pickle, celery, 1/4 teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat. Garnish with remaining sliced eggs and sprinkle with paprika.
Nutrition Facts : ServingSize 3 /4 cup, Calories 222 kcal, Carbohydrate 5.5 g, Protein 8 g, Fat 20 g, SaturatedFat 3.5 g, Cholesterol 206 mg, Sodium 289.5 mg, Fiber 2 g, Sugar 2 g
CAULIFLOWER "POTATO" SALAD
Tender cauliflower with bacon, hard boiled eggs, pickles, green onions, and a crunch of celery dressed with mayo, mustard and spices makes this recipe a perfect low-carb mock potato salad.
Provided by Suzanne Ryan
Number Of Ingredients 12
Steps:
- Preheat the oven to 375° F. Line 2 large baking sheets with parchment.
- Place the cauliflower on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper. Toss together to make sure the cauliflower is evenly coated and spread into a single layer. Roast the cauliflower in the oven for 30-35 minutes, until the florets just begin to brown and are fork tender. Allow cauliflower to cool while you prepare the remaining ingredients.
- In a large bowl, combine mayo, mustard, chopped dill pickle and pickle juice, celery, green onion and chopped hard boiled eggs. Add cauliflower and mix everything together. Taste and season with more salt and pepper to your preference. Top with crumbled bacon. Refrigerate for at least 30 minutes before serving.
- Store in an airtight container in the refrigerator and enjoy within 3 days.
Nutrition Facts : ServingSize 0.5 cup, Calories 157 kcal, Carbohydrate 2 g, Protein 3 g, Fat 15 g, Fiber 1 g
KETO POTATO SALAD- NO CAULIFLOWER!
This keto potato salad is chunky, smooth, and loaded with gherkins and crispy bacon! Made with rutabaga (NOT cauliflower!), it's like a classic potato salad minus the carbs!
Provided by Arman
Categories Appetizer
Time 15m
Number Of Ingredients 8
Steps:
- Start by peeling the rutabagas and chopping them into half inch pieces. Place them in a large pot filled with salted water and place it over medium heat. Bring it to a boil, before letting it simmer until the rutabaga has softened but is still tender. Drain them immediately.
- In a large mixing bowl, combine the remaining ingredients and whisk until smooth. Add the still warm rutabaga and mix until fully incorporated. Cover the bowl and refrigerate for at least an hour.
- Remove the mock potato salad from the refrigerator and transfer onto a serving dish and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 185 kcal, Carbohydrate 10 g, Protein 3 g, Fat 16 g, Sodium 303 mg, Fiber 5 g
DELICIOUS KETO POTATO SALAD
A potato salad that is made without potatoes, but instead cauliflower. You'd never know. A great healthy substitute while still being able to satisfy your taste buds.
Provided by Samantha K.
Categories Cauliflower
Time 35m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Boil cauliflower for 8 minutes. Drain and set aside. .
- Hard boil 6 eggs. Cool and peel.
- IOnce the cauliflower has cooled cut to make it look like popcorn. Cut the egg up into chunks. Combine cauliflower, eggs and crumbled bacon, onion and celery in one bowl.
- In another bowl combine all other ingredients listed and mix together.
- Mix both bowls together, but dont over mix.
- Garnish with paprika on top.
- Refrigerate and let salad set for 8 hours before serving.
Nutrition Facts : Calories 81.3, Fat 5.2, SaturatedFat 1.5, Cholesterol 98.3, Sodium 293, Carbohydrate 3.5, Fiber 0.9, Sugar 1.7, Protein 5.2
KETO POTATO SALAD
This keto potato salad features a surpise, low-carb ingredient: radishes! Learn how to make mock potato salad in time for spring and summer!
Provided by Jordan Pie
Categories Side Dishes & Soup
Time 3h30m
Yield 6 Servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300°F. Line a baking pan with parchment paper.
- Wash and dry radishes, and cut in half (or quarter if some are really large). Toss with oil, salt and pepper. Roast 60-75 minutes, or until tender.
- In a bowl, whisk together the dressing ingredients. Taste and adjust, as desired.
- Toss the dressing, radishes and remaining ingredients in a large bowl.
- Refrigerate for at least 2 hours before serving.
Nutrition Facts : ServingSize 1 Helping, Calories 420, Fat 44.1g, SaturatedFat 13.8g, Cholesterol 66mg, Sodium 401mg, Carbohydrate 1.9g, Fiber 0.7g, Sugar 1g, Protein 2.7g
DELICIOUS POTATO SALAD
Make and share this Delicious Potato Salad recipe from Food.com.
Provided by CJAY8248
Categories Potato
Time 45m
Yield 1 salad, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Combine potatoes, onion, eggs, pickles and pimiento. Mix remaining ingredients; add to potato mixture. Chill for several hours.
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