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Keto Potatoe Salad
Keto Potatoe Salad

Keto Potatoe Salad
Keto Potatoe Salad
Source
Ingredients:
1
Servings
  • 1
    item
     large head of cauliflower, cut into florets
  • 120
    ml
     (120ml) full-fat mayonnaise
  • 60
    ml
     (60ml) sour cream or greek yogurt
  • 2
    tbsp
     dijon mustard
  • 2
    tbsp
     apple cider vinegar
  • 60
    ml
     (30g) finely chopped celery
  • 60
    ml
     (30g) finely chopped red onion
  • 2
    tbsp
     chopped fresh dill (or 1 tablespoon dried dill)
  • 2
    item
     boiled eggs, chopped (optional)
  • 1
    item
     salt and pepper, to taste
  • 1
    tbsp
     chopped fresh parsley (for garnish)
Keto Potatoe Salad
Instructions:
  1. Cook the Cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5-7 minutes, or until tender but still firm. Drain well and let cool to room temperature.
  2. Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, and apple cider vinegar until smooth. Season with salt and pepper to taste.
  3. Combine Ingredients: Add the cooled cauliflower, chopped celery, chopped red onion, and dill to the dressing. Gently mix until everything is well coated. If using boiled eggs, fold them in gently.
  4. Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill.
  5. Garnish and Serve: Before serving, garnish with chopped fresh parsley. Adjust seasoning if needed and serve chilled.
  • 1
    item
     large head of cauliflower, cut into florets
  • 120
    ml
     (120ml) full-fat mayonnaise
  • 60
    ml
     (60ml) sour cream or greek yogurt
  • 2
    tbsp
     dijon mustard
  • 2
    tbsp
     apple cider vinegar
  • 60
    ml
     (30g) finely chopped celery
  • 60
    ml
     (30g) finely chopped red onion
  • 2
    tbsp
     chopped fresh dill (or 1 tablespoon dried dill)
  • 2
    item
     boiled eggs, chopped (optional)
  • 1
    item
     salt and pepper, to taste
  • 1
    tbsp
     chopped fresh parsley (for garnish)
1
Servings
0

Cook the Cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5-7 minutes, or until tender but still firm. Drain well and let cool to room temperature.

Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, and apple cider vinegar until smooth. Season with salt and pepper to taste.

Combine Ingredients: Add the cooled cauliflower, chopped celery, chopped red onion, and dill to the dressing. Gently mix until everything is well coated. If using boiled eggs, fold them in gently.

Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill.

Garnish and Serve: Before serving, garnish with chopped fresh parsley. Adjust seasoning if needed and serve chilled.

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