blacksheepketo
Jun 26, 20191 min
Updated: Nov 24, 2019
While I'm more of a macaroni salad kind of person, I definitely respect the place of a good potato salad at any BBQ. Potatoes might be out of the question while living a keto lifestyle, but cauliflower sure isn't. That's right this keto "potato" (fauxtato?) salad recipe will keep you on track, and fill that missing hole on the buffet table.
Cook Time: 20 minutes
Cool Time: 1 hour
Servings: 10
Macros Per Serving:
Calories:303
Fat: 25g
Protein: 11g
Total Carbs: 5g
Fiber: 2g
Net Carbs: 3g
(Ingredients can be purchased by clicking on the green link)
1 Head of Cauliflower
8 OZ Bacon, diced and cooked until crisp
½ Medium Red Onion
2 Hard Boiled Eggs
¾ Cup Mayonnaise
¼ Cup Stone Ground Mustard
2 TBSP Red Wine Vinegar
½ TSP Salt
½ TSP Black Pepper
¼ TSP White Pepper
¼ Cup Shredded Cheddar Cheese
5 Green Onions, chopped
Ingredients purchased through Amazon affiliate links support the site. See Affiliates page for more information.
Cube cauliflower into 1/4 to 1/2 inch cubes.
Steam it for 10 minutes in a steam basket.
Let cauliflower cool for 5 minutes
In a small bow combine mustard, salt, black pepper, white pepper, and red wine vinegar and mayonnaise. Mix until smooth.
In a large bowl, combine cauliflower, red onion, hard boiled eggs, bacon, cheddar cheese, and green onion.
Mix to combine all ingredients.
Poor dressing over the salad and mix.
Enjoy!