Keto Cauliflower Potato Salad
The classic potato salad goes low carb! This mock keto potato salad contains only 4.6 grams of net carbs. Of couse, this salad does not contain a single real potato. We're using cauliflower as a stand-in. A wonderful side for sausages and any grilled meat or fish.
Servings: 4
Calories: 345kcal
Ingredients
- 1 large head of cauliflower 500g florets
- ⅔ cup mayonnaise 160g
- 1 tablespoon dijon mustard
- ½ tablespoon apple cider vinegar
- ⅓ - ½ teaspoon paprika to taste
- ⅓ teaspoon garlic powder
- ⅓ teaspoon salt or to taste
- ¼ teaspoon cracked black pepper or to taste
- 2 eggs
- 1 spring onion finely chopped (15g)
- 1 tablespoon chives finely chopped
Instructions
- Remove the leaves and stalk from the cauliflower. Break into florets and chop into small florets about 1 - 1.5 cm.
- In a pan, bring 2 cups of water to the boil. Add the cauliflower florets and cook (covered with a lid) over medium heat for about 4 - 5 minutes. Drain the water. Place on kitchen paper and pat dry as much as possible to remove any water but without smashing the cauliflower. Allow to fully cool. IMPORTANT! (See steamer, microwave and oven method in the recipe notes).
- Bring a second pot with water to the boil. Once it is cooking, lower in the (room temperature) eggs and cook them for 10 minutes. Add 30 seconds if the eggs are fridge cold. Lower them into an ice bath or cool them down under running cold water. Once the eggs are cold, peel and chop into chunks.
- Mix the dressing ingredients together in a bowl.
- Add the cauliflower to the mayonnaise and stir through the spring onion, chives and eggs. Option to add more seasoning to taste.
Notes
Net Carbs: 4.6g per serve
Storage: Fridge in an airtight container for 2 - 3 days
Alternative ways to cook cauliflower:
Steamer method
Fill a pan with 2 inches of water and bring to the boil. Add the steamer with cauliflower and steam with the lid on for approximately 5 - 7 minutes.
Microwave method
Add the florets to a heatproof bowl with 1 tablespoon of water. Cover and heat on high for 8-10 minutes.
Oven method
Place on a baking tray lined with parchment paper. Roast with 1 tablespoon of olive oil and a pinch of salt. 400F / 200C / 180 fan for about 20 - 25 minutes or until slightly golden.
Nutrition
Calories: 345kcal | Total Carbohydrates: 7.6g | Protein: 6.3g | Fat: 33.3g | Saturated Fat: 5.3g | Fiber: 3g | Sugar: 2.7g
