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Keto “Potato Salad”
This perfect side for grilled meat, fried chicken, barbecues, and picnics has the creamy, savory, vinegar-kissed flavor of classic potato salad, minus the carbs! If time allows, make it the day before and store it in the fridge to let the flavors meld.
Servings: 8 One Serving: 3/4 cup
Ingredients
- 24 oz large cauliflower, trimmed and cut into small florets (yielding about 5 cups)
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
- 3/4 cup good-quality mayonnaise
- 1 Tbsp whole-grain mustard
- 1 tsp gluten-free Worcestershire sauce
- 1 Tbsp apple cider vinegar
- 4 slices cooked thick-cut bacon, chopped
- 1 small shallot, minced
- 1 stalk celery, chopped fine
- 3 green onions, thinly sliced
- 2 Tbsp chopped parsley, divided
Instructions
- In a heavy pot with a lid, bring 1-1/2 inches of water to a boil. Add the cauliflower. Reduce the heat to simmer, cover, and let steam until tender and easily pierced with a fork, about 10 minutes. Drain the cauliflower and let cool.
- In a large bowl, whisk together the mayonnaise, mustard, Worcestershire sauce, and apple cider vinegar. Season with the salt and pepper. Stir in the bacon, shallot, celery, green onions, and half of the parsley. Add the cauliflower. Season to taste. Cover and refrigerate until serving. Garnish with the remaining parsley and enjoy.
Nutritional Information - Macros
- 197 Calories
- 18 g Fat
- 4 g Protein
- 6 g Total Carbs
- 2 g Fiber
- 4 g Net Carbs