Ingredients
- 1 head cauliflower (cut into small pieces (about 4 cups)
- 4 hards boiled eggs (chopped)
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- ¼ cup dill pickle (chopped)
- 6 strips bacon (cooked and chopped (optional)
- 1 tablespoon red wine vinegar
- 2 tablespoons lemon juice (fresh)
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup green onion (thinly sliced)
- 3 tablespoons dill (chopped)
- 1 teaspoon paprika
Nutrition Info Per Serving
Serving Size
½ cup
Carbohydrates
4
g
Protein
7
g
Fat
14
g
Calories
168
You looked for the best low carb “potato” salad, and now you're here. Great! Eat just one spoonful of this keto recipe for mock “potato” salad, and you will marvel how so much scrumptious flavor can be loaded into a single dish without destroying your metabolic health. Best of all, this low carb mock “potato” salad recipe is so easy to prepare, a novice could cook it. Ready to whip up the best low carb “potato” salad you've eaten in your life? Read on!
Instructions
- Steam cauliflower in microwave or on stovetop. Transfer to a large bowl and let cool for 30 minutes.
- Add mayonnaise, sour cream, pickles, bacon (if using), vinegar, lemon juice, mustard, salt, and pepper to cooled cauliflower. Mix to thoroughly combine.
- Chill in refrigerator for 2-3 hours.
- Immediately before serving, mix in green onions, dill and sprinkle paprika on top. Enjoy!