Keto Potato Salad… That Isn’t
Calories 350kcal
Ingredients
- 1 head cauliflower (chopped into bite-sized pieces)
- 6 hard boiled eggs (chopped into bite-sized pieces)
- 3 pickles (chopped)
- 1/2 cup fresh parsley (chopped into bite-sized pieces)
- 1/4 cup green onions (chopped into bite-sized pieces)
- 1/2 cup mayonnaise (chopped into bite-sized pieces)
- 2 tablespoons gluten (chopped into bite-sized pieces)
- 3 tablespoons pickle juice
- 3/4 teaspoon sea salt
- freshly ground pepper (chopped into bite-sized pieces)
Instructions
- Prepare the cauliflower by cutting into bite-sized pieces.
- You can do this with a knife or if you want smaller pieces, shred.
- Steam for 2-3 minutes.
- Drain and set aside to cool.
- Peel eggs and separate yolks, set aside.
- Cut the whites into small bite size pieces.
- Mix the egg whites into the cauliflower mixture in a large bowl along with chopped pickle, green onion and parsley.
- Add egg yolks, mayo, mustard, pickle juice, salt and pepper into your high-powered blender and blend until smooth.
- Pour over the cauliflower mixture and stir to coat.
- Chill overnight and serve.
Originally posted 2019-02-20 18:27:33.
