In order to enjoy my potato salad with the Christmas ham, I needed to find a keto-friendly solution. Husband went back for more since it was so delicious. Basically, you can just substitute boiled cauliflower for the potatoes in your preferred potato salad recipe. I took my mother’s creamy potato salad and substituted cauliflower for the potatoes.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 6 hrs |
| Total Time: | 6 hrs 40 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 head cauliflower, cut into bite-sized pieces
- 3 stalks celery, sliced
- 1 medium green bell pepper, chopped
- ⅓ cup finely chopped onion, or more to taste
- 1 ¼ cups mayonnaise (such as Duke’s®)
- 1 tablespoon vinegar
- 1 tablespoon mustard
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 6 hard-boiled eggs, peeled and chopped
Instructions
- Place a steamer insert into a saucepan and add water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 7 minutes. Remove from heat and immediately rinse with cold water, then set aside to cool.
- Combine celery, green pepper, and onion in a large bowl. Add mayonnaise, vinegar, mustard, salt, and pepper and thoroughly mix together. Add cauliflower and eggs; toss lightly until mixed.
- Cover and chill for until flavors have melded, 6 to 24 hours.
- If you still want potatoes, boil about 6 medium potatoes (skinned or not), cut up in bite-sized pieces, for 20 to 30 minutes. Drain, allow to chill, and mix in with the other ingredients.
Nutrition Facts
| Calories | 222 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 312 mg |
| Sugars | 2 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I will definitely make this again. What a great recipe!