Skip to main content

Creamy Keto Potato Salad - Keto Recipes


There are a few foods that I have never been able to bring myself to buy pre-made. Guacamole is one because the amount of work involved is worth the fresh taste. The other is potato salad. Why would I buy a pre-made potato salad that I eventually doctor up by adding more spices, more mustard, and more time when I could have just prepared it myself?
Well, in theory anyway. Sure, I hate buying potato salad but nine times out of ten I wouldn’t actually make it either because it is time consuming! Anyone who has ever made fresh potato salad knows there is a fine line between under cooked taters and mashed potato salad. No thanks. Luckily, since I’ve been enlightened in the ways of ketogenic living I’ve also fell in love with “potato salad” all over again and now it’s easier than ever!
The beauty about swapping out the starchy root vegetable for cauliflower florets is in the cooking and prep time. No more peeling and boiling potatoes that need time to cool and rest before you’ve found that you have over or under cooked them. Cauliflower is a three minute cook process, just enough to soften slightly, and it cools quickly so you can go from raw ingredients to creamy keto “potato” salad in no time.
Creamy Keto "Potato" Salad
This makes a total of 6 (1-cup) servings of Creamy Keto Potato Salad. Each serving comes out to be 234.33 Calories, 19.53g Fat, 5.61g Net Carbs, and 7.69g Protein.
The Preparation
  • 1 large cauliflower
  • ¼ cup sour cream
  • ½ cup mayonnaise
  • 2 tablespoons white vinegar
  • 1 tablespoon mustard
  • 1 teaspoon celery seeds
  • ¼ teaspoon salt
  • 4 large hard-boiled eggs*
  • ½ cup diced celery
  • 1 teaspoon fresh dill
  • 2 stalks green onions, thinly sliced
The Execution
  1. Prepare the cauliflower by cutting the head into bite sized florets and steaming in a silicone steamer (as shown) for 3-4 minutes or in a stovetop steamer until the cauliflower is only slightly tender. Set aside to cool.
  2. Make the dressing by whisking together sour cream, mayo, vinegar, mustard, celery seed, and salt.
  3. Mash the two reserved yolks into the cream mixture and whisk until very smooth.
  4. Add the cooled cauliflower, boiled eggs, celery, onion and dill. Stir to coat.
  5. Refrigerate for about 1 hour to allow the cauliflower to completely cool and the flavors to melt together. Garnish with green onion and serve cold!
Notes
*Reserve 2 yolks then dice the rest.

Comments

  1. seo25 June 2019 at 00:16

    it is good article blog.thanks for sharing.
    We believe online Diet plan can change your life and that everyone should have access to free.

    ReplyDelete

Post a Comment

Popular posts from this blog

Buffalo Chicken Jalapeno Popper Casserole - Keto Recipes

Jalapenos and buffalo chicken are a marriage of flavors that just had to be done. It’s a flavor explosion that is oozing with rich and delicious cheese, and packed full of spiciness in every bite. Of course – you can’t forget about bacon. Everything tastes better with bacon. I based this on a quick skillet meal that my girlfriend made me the other night. It was pretty much this, but in a pan – and I knew right then and there I had to make a casserole out of it. Both of us absolutely love buffalo sauce and try to put it on just about everything we can. Spice in general is welcome in this house – and this have a serious kick of delicious and spicy flavors. If you’re not a fan of spice, make sure you de-seed the jalapenos! P.S.  Don’t forget to serve your meal up with a delicious piece of crispy chicken skin! A warning in advance:  try not to add too much salt and pepper to the filling mixture until you’ve tasted it with the hot sauce. The hot sauce itself is relatively salty
Post a Comment
Read more

Zinedine Zidane confirmed as new Real Madrid manager

Zinedine Zidane is back as Real Madrid manager, signing a contract until June 30, 2022. Shock reports from Spain emerged on Monday afternoon that Zidane had agreed to take over from Santiago Solari at the Bernabeu. Los Blancos have suffered a nightmare March with defeats to Barcelona in the Copa del Rey semi final and La Liga, leaving them 12 points off the top. And when they lost 4-1 to Ajax in their Champions League last-16 second leg, there was no way back for Solari. Sunday’s 4-1 win against Valladolid did nothing to save his job. But now, Zidane is back at the helm just 10 months after leaving the club. The Frenchman led Real to three consecutive Champions League titles before announcing his decision to leave. But when he left, Zidane hinted that he could return one day. “Of course, I could return, I’ll always be near to this club as it’s close to my heart,” he said back in May. He probably didn’t expect it to be quite so soon, though. A statement
Post a Comment
Read more

CHICKEN AND AVOCADO SOUP

Avocados, chicken, scallions and cilantro in a light broth with a touch of lime. If you are an avocado lover like me, you’ll love this soup. INGREDIENTS: 2 tsp olive oil 1-1/2 cups scallions, chopped fine 2 cloves garlic, minced 1 medium tomato, diced 5 cups reduced sodium chicken broth 2 cups shredded chicken breast (12 oz) 8 ounces (from 2 small) ripe hass avocados, diced 1/3 cup chopped cilantro 4 lime wedges kosher salt and fresh pepper, to taste 1/8 teaspoon cumin pinch chipotle chile powder (optional) DIRECTIONS: Heat a large pot over medium heat. Add the oil, 1 cup of scallions and garlic. Sauté about 2 to 3 minutes until soft then add the tomatoes and sauté another minute, until soft. Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15 minutes. In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serv
Post a Comment
Read more