When summer rolls around and nights are filled with dinner fresh from the BBQ, nothing compliments it quite like a potato salad. The coolness of the salad against the tang of the BBQ is just perfection. But all too often potato salads are loaded with unhealthy fats and heavy carbs, making potato salad something I’m not able to indulge in as often as I’d like. That is until I tried this healthier “potato” salad.

I first found this recipe while searching for healthier options two years ago. Kristin Cavalleri had written a cookbook and included this recipe for Cauliflower “Potato” Salad and shared that her family loved it so much they wondered why someone would make it with potatoes so I thought I’d give it a try. Cauliflower isn’t something I have always loved and I didn’t hold out much hope that this would taste good. I was wrong. This is seriously good. In fact, I served it at a BBQ last year to someone who considers themselves a potato salad aficionado (if there is such a thing) and they had no clue it wasn’t potatoes. Woo hoo!

With that, I’ve included the recipe below. Because I am allergic to eggs, onions, and garlic, I omit all three and add in extra celery and more bell pepper. I also use Chosen Foods Vegan Mayo in place of mayo again because of my egg allergy. Make sure you cook the cauliflower in salted water and cook it until you can cut it with a fork.

I

Yield: 8

Keto Potato Salad

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Ingredients

1 Head Cauliflower, broken into florets
5 eggs, hard-cooked and finely chopped
3 ribs celery, finely chopped
1/2 yellow bell pepper, finely chopped
1/2 orange bell pepper, finely chopped
2 tablespoons finely chopped red onions
3 large dill pickles, chopped
1 tablespoon dried dill
1/2 teaspoon minced garlic
1/2 teaspoon yellow mustard

Instructions

In a large pot with a steamer basket and 3” of boiling water, add the cauliflower, cover, and steam for 5 minutes or until just tender. Let the cauliflower cool.
While the cauliflower is cooling, place everything else in a bowl and mix together.
Add cooled cauliflower and mix. If necessary, break apart the cauliflower so it’s in bite-size pieces
Season with salt and pepper as needed.
Cover and refrigerate until chilled. Mix again before serving.

Recommended Products:

Sweese Pasta Bowls, 30 Ounce Large Salad Bowls, White Serving Bowls, Pasta Bowls Set of 6

DOWAN Serving Bowls, Large Salad Bowls, 9.5

Muso Wood Acacia Salad Servers,10-inch,set of 2 (Acacia salad servers)

Nutrition Facts

Calories

Fat

3 g

Sat. Fat

1 g

Carbs

7 g

Fiber

3 g

Net carbs

4 g

Sugar

3 g

Protein

5 g

Sodium

486 mg

Cholesterol

102 mg

Did you make this recipe?

Tag @kimberleykasper on instagram and hashtag it # kimberleykasperfitness