Keto 'Potato' Salad

I love hearty summer dishes and haven't had a nice potato salad in a long time - years actually! So I was on a mission to perfect the potato salad - keto style!!

Below is my recipe but you can adapt to your tastes and you can of course use potatoes if you aren't living the keto life. This is perfect for Memorial Day cookouts and all summer long.

Enjoy!

Ingredients

cauliflower

1 Cauliflower (Cut into bit size chunks)

eggs

6 Eggs (hard boiled, peeled and sliced)

Mustard

2 tablespoons

(200g or 7.05 oz)

salt and pepper

1/2 teaspoons salt and pepper

white wine vinegar

1.5 tablespoons White wine vinegar (or apple cider vinegar)

dried parsley

2 tablespoons Dried parsley

Mayonnaise

1 cup

(220g or 7.76 oz)

Bacon

6 slice - 6" long

(48g or 1.69 oz)

Onion Powder

½ teaspoon

Instructions

1. Prepare your cauliflower by cutting into small bite-sized pieces. I usually use 1.5 cauliflower heads. Steam for 5 - 7 minutes in the microwave until very tender but not falling apart. Rinse under cold water and let them drain and cool completely. I usually line a large bowl with a kitchen towel and let the cauliflower dry completely in the bowl.

2. I like to bake my bacon slices on parchment in a 400-degree oven but you can also cut up six slices and fry them - whichever you prefer.

3. Combine all sauce ingredients in a large salad bowl, and then stir in the cauliflower, boiled eggs, and bacon.

4. You can serve immediately, or refrigerate for a few hours so that the dish is nice and cold and the flavors intensify!

This recipe makes about 12, 1/2 cup servings. 2g net carbs, 5.4 protein, 17g fat, and 190 calories!