CAULIFLOWER POTATO SALAD
– 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
Cut the cauliflower head into bite-size florets, remove the stems. Keep them for a soup or for your compost.
Place the cauliflower florets into a steamer basket and place the basket into a large pot with 2-inch water at the bottom.
Drain the cooked cauliflower florets and set them aside for 10 minutes to let all the steam out.
In a small bowl, combine all the salad dressing ingredients: apple cider vinegar, yogurt, mayonnaise, yellow mustard, salt, paprika, garlic powder.
Set the dressing aside in the fridge. Leave it there until you have finished assembling the salad to let the flavors mix.
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.
Pour the salad dressing on top of the salad ingredients and stir the lot to combine evenly.
Refrigerate the Salad
Refrigerate the salad for at least one hour before serving to enjoy its best flavors.
NET CARBS FAT PROTEIN
Serving: 1 Serving Makes: 6 Servings
Prep: 20 Minutes Cook: 10 Minutes
KETO CAULIFLOWER POTATO SALAD
SWIPE UP FOR PRINTABLE RECIPE