This amazing Keto Potato Salad recipe was shared with us by Karen Butterfield!!
It’s the perfect salad to add to your weekly meal prep! It gets even better the day after and pairs really well with some grilled chicken for a quick dinner.
We are using cauliflower and radishes to get a texture similar to the one of a classic potato salad: that’s why it’s important to cook these veggies until they’ll be soft but not mushy.
Healthy and easy to make, this keto salad will be a hit with the entire family! It’s super handy to make a large batch and keep it in the refrigerator.
Ingredients:
- 1 medium head cauliflower (cut into bite-size pieces)
- 1 pound radishes (cut into bite-size pieces)
- 6 boiled eggs (chopped)
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons pink Himalayan salt
- 1 teaspoon black pepper
- 1 cup pre-cooked chopped bacon
- 2 stalks celery (chopped)
- 1⁄2 cup red onion (diced)
- 2 tablespoons fresh chives (chopped)
How to prepare Keto Potato Salad:
- Place the pieces of cauliflower in a microwave-safe bowl and cover it with a damp paper towel.
- Microwave for 3 minutes, then check the cauliflower and repeat this same step for a few more rounds using a new paper towel each time.
- It will take approximately 15 minutes to get the cauliflower properly cooked (in the end, it has to be soft but not mushy).
- Boil the radishes for approximately 8 minutes, until they are soft but not mushy.
- In a large bowl, place the mayonnaise, mustard, apple cider vinegar, salt, and pepper. Mix well then add the bacon, celery, onion, and chives.
- Add into the mix the chopped eggs and the mix without breaking the eggs too much.
- Add the radishes and the cauliflower then combine well all the ingredients.
- Keep in the refrigerator for up to 1 week.
Read on how to prepare Chicken Enchiladas.
Summary
Recipe Name
Keto Potato Salad
Author Name
Team Terry Keto
Published On
Preparation Time
Cook Time
Total Time
Average Rating
Based on 2 Review(s)
