Keto “Potato” Salad

This recipe was inspired by Hannah from @Hannah_nos_carbs! She made it for my birthday and I couldn’t get enough. I changed the recipe slightly to fit my liking, and I know you’re going to be obsessed.

Servings: 8-10

Ingredients:

• 3 celery sticks

• 2 head of cauliflower (or 2 bags)

• 5 boiled eggs (you can use less if you want)

• ¼ cup red onion

• 1 cup mayo

• 1 large dill pickle

• 1 tbsp yellow mustard

• 1 tablespoon of sour cream (optional)

• Salt and pepper to taste

• ½ tbsp sweetener or 2 drops stevia (optional)

• Paprika and Cayenne pepper on the top

• Topping: 1 Stalk of green onion diced

Directions:

1. Cut cauliflower into bite sized pieces and boil for 5-7 mins until tender but still has a bite to it. Drain and set aside.

2. In a separate bowl, add your dressing ingredients (the rest of your ingredients). Mix until the dressing is combined

3. Add dressing into cauliflower and mix!

4. Refrigerate for 3-4 hrs until combined, and enjoy!

Nutrition:

Per serving

• 3g net carbs

• 6g total carbs

• 3g fiber

• 19g fat

• 5g protein

• 212 calories

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