Keto Mock Potato Salad Recipes

CAULIFLOWER "POTATO" SALAD

Cauliflower

Tender cauliflower with bacon, hard boiled eggs, pickles, green onions, and a crunch of celery dressed with mayo, mustard and spices makes this recipe a perfect low-carb mock potato salad.

Provided by Suzanne Ryan

Number Of Ingredients 12

Ingredients

4 cups cauliflower (cut into 1 inch pieces)
1 tbsp olive oil
1/2 tsp salt
1/4 tsp ground black pepper
2/3 cup mayonnaise
2 tsp dijon mustard
1/4 cup chopped dill pickle
2 tbsp dill pickle juice
1 stalk celery
1 stalk green onion
4 hard boiled eggs (chopped)
2 slices bacon (cooked and crumbled)

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.

Nutrition Facts : ServingSize 0.5 cup, Calories 157 kcal, Carbohydrate 2 g, Protein 3 g, Fat 15 g, Fiber 1 g

KETO MOCK POTATO SALAD

Keto Mock Potato Salad image

The flavor of tangy pickles and spice of paprika makes this Keto Mock Potato Salad so delicious! It is perfect for Paleo, Low Carb, Ketogenic, Whole 30 and sugar free dieters!

Provided by Caitlin Weeks

Categories Side Dish

Time 25m

Number Of Ingredients 9

Ingredients

2 heads cauliflower (cut in florets)
1 teaspoon sea salt (plus more for boiling water)
1 teaspoon pepper
1 teaspoon paprika
8 dill pickle spears (diced)
2 tablespoons spicy brown mustard
4 eggs (boiled, peeled and chopped)
1/2 cup avocado mayo
1 handful parsley (chopped)

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.

Nutrition Facts : ServingSize 8 servings, Calories 117 kcal, Carbohydrate 9.4 g, Protein 4.7 g, Fat 7.4 g, SaturatedFat 1.5 g, Cholesterol 86 mg, Sodium 1194 mg, Fiber 2.9 g, Sugar 3.5 g

KETO POTATO SALAD- NO CAULIFLOWER!

Keto Potato Salad- NO cauliflower! image

This keto potato salad is chunky, smooth, and loaded with gherkins and crispy bacon! Made with rutabaga (NOT cauliflower!), it's like a classic potato salad minus the carbs!

Provided by Arman

Categories Appetizer

Time 15m

Number Of Ingredients 8

Ingredients

3 lbs rutabagas
1 1/4 cups mayonnaise
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/4 cup pickles (chopped, unsweetened)
1/2 teaspoon pepper
2 tablespoon fresh dill (chopped)
1/4 cup bacon (chopped finely)

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.

Nutrition Facts : ServingSize 1 serving, Calories 185 kcal, Carbohydrate 10 g, Protein 3 g, Fat 16 g, Sodium 303 mg, Fiber 5 g

LOW-CARB CAULIFLOWER MOCK POTATO SALAD

Low-Carb Cauliflower Mock Potato Salad image

Need to cut a few carbs? This low-carb cauliflower salad substitutes cauliflower bites for potatoes. All the flavors you love in potato salad are here, minus a few carbs, plus more fiber! Garnish with additional crumbled bacon and fresh parsley if desired.

Provided by Bibi

Categories Salad Vegetable Salad Recipes Cauliflower

Time 55m

Yield 8

Number Of Ingredients 12

Ingredients

4 quarts water
2 tablespoons salt
1 head cauliflower, cut into bite-sized pieces
1 cup mayonnaise
½ cup thinly sliced celery
3 slices cooked bacon, crumbled
4 tablespoons minced onion
3 tablespoons minced sweet pickles
1 teaspoon spicy mustard, or to taste
⅛ teaspoon ground turmeric
2 hard-boiled eggs, diced
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 6.3 g, Cholesterol 63.4 mg, Fat 23.3 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 2000.7 mg, Sugar 3.2 g

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