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Low Carb Mock “Potato” Salad Recipe
Prep Time
40 minutes
Total Time
160 minutes
Yield
8
servings
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
Mock 'Potato' Salad offers a clever twist on a classic dish, using cauliflower instead of potatoes for a low-carb side. This recipe features crunchy dill pickles and creamy mayonnaise, making it a great choice for meal prep or a family dinner. With just 4 grams of carbs per serving, it aligns beautifully with keto-friendly eating and can support metabolic health when combined with an active lifestyle.
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!
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