Keto Potato Salad

AuthorAlbert the FoodieRatingDifficultyIntermediate

Instead of potatoes, I've tried using different ingredients such as cauliflower, rutabaga (also known as swede in the UK) or turnips.

Keto Potato Salad
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Yields6 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

INGREDIENTS:

You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe below. If you need to prepare more servings just click on the servings number and select the right amount so you can get the correct ingredients.

 1 large cauliflower or potato
 ¼ cup sour cream
 ½ cup mayonnaise
 2 tbsp white vinegar
 1 tbsp mustard
 1 tsp celery seeds
 ¼ tsp salt
 4 hard-boiled eggs*
 ½ cup diced celery
 1 tsp fresh dill
 2 stalks green onions, thinly sliced

DIRECTIONS:

1

Prepare the cauliflower by cutting the head into bite sized florets and steaming in a silicone steamer (as shown) for 4 Minutes or in a stovetop steamer until the cauliflower is only slightly tender. Set aside to cool.

2

Make the dressing by whisking together sour cream, mayo, vinegar, mustard, celery seed, and salt.

3

Mash the two reserved yolks into the cream mixture and whisk until very smooth.

4

Add the cooled cauliflower, boiled eggs, celery, onion and dill. Stir to coat.

5

Refrigerate for about 5 hour to allow the cauliflower to completely cool and the flavors to melt together. Garnish with green onion and serve cold!

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Ingredients

 1 large cauliflower or potato
 ¼ cup sour cream
 ½ cup mayonnaise
 2 tbsp white vinegar
 1 tbsp mustard
 1 tsp celery seeds
 ¼ tsp salt
 4 hard-boiled eggs*
 ½ cup diced celery
 1 tsp fresh dill
 2 stalks green onions, thinly sliced

Directions

1

Prepare the cauliflower by cutting the head into bite sized florets and steaming in a silicone steamer (as shown) for 4 Minutes or in a stovetop steamer until the cauliflower is only slightly tender. Set aside to cool.

2

Make the dressing by whisking together sour cream, mayo, vinegar, mustard, celery seed, and salt.

3

Mash the two reserved yolks into the cream mixture and whisk until very smooth.

4

Add the cooled cauliflower, boiled eggs, celery, onion and dill. Stir to coat.

5

Refrigerate for about 5 hour to allow the cauliflower to completely cool and the flavors to melt together. Garnish with green onion and serve cold!

Keto Potato Salad

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