Keto Fauxtato Salad
Delicious Keto Fauxtato Salad is a low carb and keto take on a classic potato salad with a creamy dill dressing.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Salad
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 12 people
Calories: 70kcal
Cost: $5
- 1 large head of cauliflower
- 2 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 medium red onion
- 2 medium pickles
- 2 large hard boiled eggs
- 2 stalks celery
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoon fresh chopped dill
- salt and pepper to taste
Cut up the cauliflower into bite size pieces, toss in olive oil and salt and pepper and roast in the oven at 425 for 40 minutes, tossing half way through.
Once out of the oven let cool, then toss in a bowl with 1 tablespoon of apple cider vinegar. Salt and pepper to taste.
Chop a medium red onion and soak in a bowl of water for 10 minutes, this gives the onions a more mild taste.
Chop the 2 eggs, pickles and celery, add them to the cauliflower.
Add the mayo, sour cream and mustard and freshly chopped dill.
Finally strain and add the onions.
Mix well and store in the fridge at least 1 hour before serving.
This salad tastes even better if kept in the fridge overnight and enjoyed the next day.
Top Tip: don't skip the pickles. Pickles give this recipe a punch and sometimes I even add a few tablespoons of pickle juice just because I can't get enough.
Tip: for the best results make this salad the day before serving.
Calories: 70kcal | Carbohydrates: 2g | Protein: 2g | Fat: 6g | Fiber: 0g | Sugar: 1g