Keto Potato Salad

This Keto Potato Salad is a delicious low-carb twist on the classic American side dish, featuring creamy dressing and crunchy veggies without the traditional starchy potatoes. It's perfect for summer barbecues or as a satisfying side to any meal.

Ingredients

• Cauliflower florets - 400 grams
• Mayonnaise - 100 grams
• Dijon mustard - 1 tablespoon
• Apple cider vinegar - 1 tablespoon
• Celery - 50 grams, diced
• Red onion - 30 grams, finely chopped
• Green onion - 2 stalks, sliced
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Hard-boiled eggs - 2, chopped

Steps

1. Bring a pot of salted water to a boil. Add the cauliflower florets and cook for about 10 minutes until tender but not mushy. Drain and let cool.
2. In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika. Mix until smooth.
3. Once the cauliflower is cool, add it to the bowl along with the diced celery, chopped red onion, sliced green onion, and chopped hard-boiled eggs.
4. Gently fold the ingredients together until everything is well coated with the dressing.
5. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld before serving.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 8 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 180 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in fiber from cauliflower and vegetables, promoting digestive health.
• High in healthy fats from mayonnaise, supporting energy levels on a low-carb diet.

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