Creamy Keto “Potato” Salad
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Creamy Keto “Potato” Salad
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This makes a total of 6 (1-cup) servings of Creamy Keto Potato Salad. Each serving comes out to be 234.33 Calories, 19.53g Fat, 5.61g Net Carbs, and 7.69g Protein.
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Ingredients
- 1 large cauliflower
- ¼ cup sour cream
- ½ cup mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon mustard
- 1 teaspoon celery seeds
- ¼ teaspoon salt
- 4 large hard-boiled eggs*
- ½ cup diced celery
- 1 teaspoon fresh dill
- 2 stalks green onions thinly sliced
Instructions
- Prepare the cauliflower by cutting the head into bite sized florets and steaming in a silicone steamer (as shown) for 3-4 minutes or in a stovetop steamer until the cauliflower is only slightly tender. Set aside to cool.
- Make the dressing by whisking together sour cream, mayo, vinegar, mustard, celery seed, and salt.
- Mash the two reserved yolks into the cream mixture and whisk until very smooth.
- Add the cooled cauliflower, boiled eggs, celery, onion and dill. Stir to coat.
- Refrigerate for about 1 hour to allow the cauliflower to completely cool and the flavors to melt together. Garnish with green onion and serve cold!
Notes
- *Reserve 2 yolks then dice the rest.
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