CAULIFLOWER POTATO SALAD

KETO

INGREDIENTS

– 1 large Cauliflower Head – 2 Hard-boiled Eggs – ¼ cup Red Onion – ½ cup Celery Stalks  – ⅓ cup Dill Pickle  SALAD DRESSING – 1 tbsp Apple Cider Vinegar – ½ cup Greek Yogurt  – ¼ cup Mayonnaise  – 1 tbsp Yellow Mustard – ¼ cup Parsley  – ¼ tsp Garlic Powder – ¼ tsp Paprika – ¼ tsp Salt

Cutting Cauliflower

Cut the cauliflower head into bite-size florets, remove the stems. Keep them for a soup or for your compost.

1

Steam Cauliflower

Place the cauliflower florets into a steamer basket and place the basket into a large pot with 2-inch water at the bottom.

2

Drain Cauliflower

Drain the cooked cauliflower florets and set them aside for 10 minutes to let all the steam out.

3

Prepare Dressing

In a small bowl, combine all the salad dressing ingredients: apple cider vinegar, yogurt, mayonnaise, yellow mustard, salt, paprika, garlic powder.

4

Set Aside

Set the dressing aside in the fridge. Leave it there until you have finished assembling the salad to let the flavors mix.

5

Assemble Salad

Place the cooled cauliflower florets in a salad bowl along with chopped celery, red onion, dill pickle, chopped hard-boiled eggs, and fresh chopped herbs.

6

Add Dressing

Pour the salad dressing on top of the salad ingredients and stir the lot to combine evenly.

7

Refrigerate the Salad

Refrigerate the salad for at least one hour before serving to enjoy its best flavors.

8

NET CARBS FAT PROTEIN

6 grams

9.4 grams

7 grams

SERVINGS

TIME

Serving: 1 Serving Makes: 6 Servings

Prep: 20 Minutes Cook: 10 Minutes

KETO CAULIFLOWER POTATO SALAD

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