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I made this Keto Mock Potato Salad for the 4th of July barbeque and it got rave reviews from my family. It doesn’t have the starch of potatoes but it has the flavor of the tangy pickles and spice of paprika. Feel free to add more mayo or extra paprika to your tastes. Leave a comment and let me know how you enjoy it. This Keto Mock Potato Salad is low in carbs but full of fiber and vitamin C from the cauliflower.

Keto Mock Potato Salad

Keto Mock Potato Salad 

  • 2 heads cauliflower (cut in florets)
  • 1 teaspoon sea salt (plus more for boiling water)
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 8 dill pickle spears, diced
  • 2 tablespoons spicy brown mustard
  • 4 boiled eggs, peeled and chopped
  • 1/2 cup mayo ((avocado oil, or homemade))
  • 1 handful parsley, chopped
  1. Place a pot filled with water and a generous pinch of salt over high heat.   

  2. When it boils, add the florets and cook until aldente (cooked but still firm).

  3. Strain the cauliflower and place it on a platter lined with paper towels to cool off and drain. 

  4. In another bowl add the salt, pepper, paprika, pickles, mustard, eggs, mayo and parsley and mix until combined.

  5. When the cauliflower is cool, add it to the mayonnaise mixture and stir until well mixed. Place the mock potato salad in the refrigerator and let it chill for an hour. 

  6. Serve and enjoy.

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