Mock Potato Salad Recipe
Delicious Mock Potato Salad is a low carb and keto take on a classic potato salad with a creamy dill dressing.
Servings: 12 people
Calories: 70kcal
Cost: $5
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Calories: 70kcal | Carbohydrates: 2g | Protein: 2g | Fat: 6g | Fiber: 0g | Sugar: 1g
