Keto Mock Potato Salad Recipes

LOW-CARB CAULIFLOWER MOCK POTATO SALAD

Steps:

• Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.
• Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
• Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.

CAULIFLOWER POTATO SALAD RECIPE (LOW CARB PALEO POTATO SALAD)

Steps:

• Cook the cauliflower on the stove or in the microwave.Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes). Drain well.Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons (30 mL) of water. Microwave on high for 10 minutes, stirring halfway through. Drain well.
• Meanwhile, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
• Stir the cauliflower, onion, celery, and egg together with the dressing. If desired, garnish with chives and additional paprika.

KETO POTATO SALAD

Steps:

• Chop cauliflower into bite-sized pieces, discarding the stems. Transfer to a microwave-safe dish. Cover and cook on high until tender, about 6 minutes.
• Mix mayonnaise, onion, pickle relish, mustard, salt, and pepper into the cauliflower. Mash slightly to get a creamier consistency. Chill before serving.

CAULIFLOWER "POTATO" SALAD

Steps:

• Preheat the oven to 375° F. Line 2 large baking sheets with parchment.
• Place the cauliflower on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper. Toss together to make sure the cauliflower is evenly coated and spread into a single layer. Roast the cauliflower in the oven for 30-35 minutes, until the florets just begin to brown and are fork tender. Allow cauliflower to cool while you prepare the remaining ingredients.
• In a large bowl, combine mayo, mustard, chopped dill pickle and pickle juice, celery, green onion and chopped hard boiled eggs. Add cauliflower and mix everything together. Taste and season with more salt and pepper to your preference. Top with crumbled bacon. Refrigerate for at least 30 minutes before serving.
• Store in an airtight container in the refrigerator and enjoy within 3 days.

LOW CARB CAULIFLOWER MOCK POTATO SALAD

Steps:

• Steam the cauliflower until fork tender, about 10 minutes. Cool to room temperature for 20-30 minutes.
• Whisk the next 9 ingredients together, taste and adjust salt if needed.
• Stir the dressing in the bowl with the cauliflower then add in the onion, eggs and scallions.
• Chill for 30 minutes or until ready to serve.

KETO MOCK POTATO SALAD

Steps:

• Place a pot filled with water and a generous pinch of salt over high heat.
• When it boils, add the florets and cook until aldente (cooked but still firm).
• Strain the cauliflower and place it on a platter lined with paper towels to cool off and drain.
• In another bowl add the salt, pepper, paprika, pickles, mustard, eggs, mayo and parsley and mix until combined.
• When the cauliflower is cool, add it to the mayonnaise mixture and stir until well mixed. Place the mock potato salad in the refrigerator and let it chill for an hour.
• Serve and enjoy.

KETO POTATO SALAD- NO CAULIFLOWER!

Steps:

• Start by peeling the rutabagas and chopping them into half inch pieces. Place them in a large pot filled with salted water and place it over medium heat. Bring it to a boil, before letting it simmer until the rutabaga has softened but is still tender. Drain them immediately.
• In a large mixing bowl, combine the remaining ingredients and whisk until smooth. Add the still warm rutabaga and mix until fully incorporated. Cover the bowl and refrigerate for at least an hour.
• Remove the mock potato salad from the refrigerator and transfer onto a serving dish and serve immediately.

CAULIFLOWER POTATO SALAD

Steps:

• Chop the cauliflower into small, 1/2-inch florets. Steam until tender, about 8 minutes. Place in a colander to dry out. Set aside.
• In a medium or large bowl, mix the celery, onion, dill pickle, pickle juice, mayonnaise, mustard, dill weed, and celery salt until combined. Add the cauliflower florets, and toss until well coated.
• Chop 4 of the hardboiled eggs. Fold the chopped eggs into the salad. Add salt & pepper to taste.
• Slice the remaining egg. Garnish salad with sliced egg, dill weed, and paprika. Enjoy!