May 20, 2020

Faux-tato Salad {Keto Friendly}

Let me just say . . . this recipe blew my mind.  It is so dang good.  If you are looking for a low-carb alternative to potato salad, then this is it. The magic ingredient is cauliflower.

I have been trying to eat healthier these past few months.  One of those ways is to reduce the number of carbs that I am eating each day.  

By using fresh steamed cauliflower instead of potatoes, the result is AMAZING.  
I was so skeptical and then I took that first bite and the rest was history.  I've already made this so many times and I get frequent requests by my family to make it again.  It really does taste like potato salad.  I'm not even a big fan of cauliflower, but I love this salad.

Serve it alongside some grilled chicken, a grilled burger, a sandwich or anything else you can think of.  Make this at your next family BBQ and watch everyone be blown away by how good it is.

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Faux-tato Salad
From: Jenn@eatcakefordinner
(Printable Recipe)

1 medium-large head cauliflower, cut into bite-size florets
3/4 c. mayonnaise
1/4 c. sour cream
1 1/2 Tbl. yellow mustard
1 tsp. granulated Swerve or similar sweetener
salt, to taste
freshly ground black pepper, to taste
2 large stalks celery, chopped
3 -4 scallions, finely chopped
1/4 c. chopped dill pickles
5 hard-boiled eggs, peeled and chopped
paprika, for garnish, opt.

Steam cauliflower for 5 minutes or until tender, but still has a little crunch.  Allow to cool completely.  Meanwhile, in a large bowl, combine mayonnaise, sour cream, mustard, Swerve, salt and pepper and stir until combined.  Add the cooled cauliflower, chopped celery, scallions and pickles and stir together until everything is coated in the dressing.  Last, add the chopped eggs and gently stir together.  Refrigerate for at least four-six hours before serving. Sprinkle with paprika before serving, if desired.  Serves 8-10 people. This tastes great for several days.   

Note: Eat Cake For Dinner does not provide nutritional facts.  If you would like to know the macros on this recipe, please use an online nutrition calculator.  

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