Keto Potato Salad… That Isn’t

Keto Potato Salad… That Isn’t

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 tbsp gluten ((chopped into bite-sized pieces))
• 3 tbsp pickle juice
• 3/4 tsp sea salt
• freshly ground pepper ((chopped into bite-sized pieces))

Instructions

1. Prepare the cauliflower by cutting into bite-sized pieces.
2. You can do this with a knife or if you want smaller pieces, shred.
3. Steam for 2-3 minutes.
4. Drain and set aside to cool.
5. Peel eggs and separate yolks, set aside.
6. Cut the whites into small bite size pieces.
7. Mix the egg whites into the cauliflower mixture in a large bowl along with chopped pickle, green onion and parsley.
8. Add egg yolks, mayo, mustard, pickle juice, salt and pepper into your high-powered blender and blend until smooth.
9. Pour over the cauliflower mixture and stir to coat.
10. Chill overnight and serve.