Keto / Easy
My absolute favorite potato salad recipe is a family recipe. Before I first tried it, I had only experienced the typical potato salad. There isn’t a giant difference between this recipe and others, but the small change gives this side dish another dimension. This recipe adds a little extra celery and egg to offset the cauliflower taste and it makes for a totally enjoyable flavor. This is even better on the second day so feel free to make ahead.
ingredients
- 340 g (5 Cups) Cauliflower Florets
- 4 oz (1 C) Thinly Sliced Celery
- 1.5 oz (1/4 C) Small Diced Onion
- 6 Chopped Hard Boiled Eggs
- 1/2 Cup Mayonnaise
- 1 tsp Dry Mustard (Must be dry)
- 1/4 tsp Salt
- Pinch Black Pepper
- Garnish with Paprika
the how to
Break the cauliflower florets into bite sized pieces. Place the 5 cups cauliflower florets in a large microwave safe bowl, cover and microwave for 5-6 minutes or until fork tender. Do NOT add water. The cauliflower has plenty of water in it naturally and we do not want the cauliflower getting soggy. Once cooked, check for standing water in the bowl and dump it out if there is any then place into the refrigerator and let the cauliflower cool down. Once cool, add the 4 oz/1 cup thinly sliced celery, 1.5 oz/1/4 cup small diced onion, 6 chopped hard boiled eggs, 1/2 cup mayonnaise, 1 teaspoon dry mustard, 1/4 teaspoon salt, pinch black pepper. Stir to combine and chill. Garnish with paprika.
nutrition
- Serves 6
- Calories: 210
- Total Fat: 18g Saturated 3.5g
- Total Carbohydrates: 5g
- Fiber: 1.5g
- Net Carbohydrates: 3.5g
- Protein: 6.3g
Sugar Free Jazz 