Is Keto Potato Salad even possible?
Potato salad is a mainstay of American backyard parties, BBQs, and Potlucks. But with high-carb potatoes, not the least bit ketogenic-friendly, you need a low carb potato salad alternative, and we got you covered.
This tasty Keto Potato Salad Recipe has all the flavors of the potato salad you love and a texture reminiscent of the best crisp potato salads but without the carbs.
Not only is this Keto Potato Salad Recipe good and packed with great keto fat, but it’s also budget-friendly!
If you want this to be a staple cheap keto recipe that will help you hit your keto macros day after day, just double the number of eggs and eat two servings for an entree-sized portion.
To save money, leave out the bacon, dijon mustard, and herbs (unless you have them on hand or just want to include them!) The cauliflower, eggs, and mayo will make a great, satisfying meal that you can throw together for the week and stay on budget.
Each larger entree portion will have approximately 3 g net carbs, 11 g protein, 52 g fat, and 535 calories.
Low Carb Potato Salad Recipe
- 3 hard boiled eggs
- 1/2 head cauliflower
- 4 slice Garrett Valley Sugar Free Bacon reserve grease
- 1 cup Primal Kitchen Avocado Mayo
- 1/4 cup dijon mustard
- 1 tsp celery seed
- 1 tsp onion powder
- Perfect hard boiled eggs can be a trick. Too long and the yolks are too tough and greenish. Too short and they are soft boiled – not good for deviled eggs! Follow these steps and you’ll get perfect eggs.
- Place eggs in a large pot with enough room for them to move around. Add cold water to cover the eggs by about an inch and a splash of vinegar. Cover tightly and place on stovetop. Bring to a boil on high heat, watching carefully. (It will take about 10 minutes.) As soon as it comes to a boil, turn the heat off but don’t remove the lid. Start a timer for 10 minutes.
- When the ten minutes are up, drain the hot water and rinse the eggs in a colander with cold water until they are cool enough to be handled. Return to the cooled pot or a bowl, add just enough water to cover, and add a layer ice cubes on top of the eggs. Leave for about 30 minutes. Drain off the water and they are ready to peel!
- Break apart the cauliflower head into bite-sized florets, cutting into smaller pieces, if necessary. Roughly diced your hard boiled eggs.
- While all this is going on, you can fry your bacon. Once crisp, remove from pan and drain on paper towels. (Make sure to save the grease for another use.) Dice the cooled bacon into bits and set aside.
- Mix mayo, dijon, celery seed and onion powder to make dressing. Combine all ingredients in a large bowl to coat. Let marinate in the refrigerator for at least 4 hours before serving.