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Keto Mock Potato Salad

The flavor of tangy pickles and spice of paprika makes this Keto Mock Potato Salad so delicious! It is perfect for Paleo, Low Carb, Ketogenic, Whole 30 and sugar free dieters! 

Course Side Dish
Cuisine American
Keyword Dairy Free, Gluten Free, Keto, Ketogenic, Low Carb, Paleo, Sugar Free, Whole 30
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Calories 117 kcal
Author Caitlin Weeks

Ingredients

  • 2 heads cauliflower cut in florets
  • 1 teaspoon sea salt plus more for boiling water
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 8 dill pickle spears diced
  • 2 tablespoons spicy brown mustard
  • 4 eggs boiled, peeled and chopped
  • 1/2 cup avocado mayo
  • 1 handful parsley chopped

Instructions

  1. Place a pot filled with water and a generous pinch of salt over high heat.   

  2. When it boils, add the florets and cook until aldente (cooked but still firm).

  3. Strain the cauliflower and place it on a platter lined with paper towels to cool off and drain. 

  4. In another bowl add the salt, pepper, paprika, pickles, mustard, eggs, mayo and parsley and mix until combined.

  5. When the cauliflower is cool, add it to the mayonnaise mixture and stir until well mixed. Place the mock potato salad in the refrigerator and let it chill for an hour. 

  6. Serve and enjoy.

Recipe Notes

 

Net Carbs: 6.5 g

Nutrition facts based on 8 servings

Nutrition Facts
Keto Mock Potato Salad
Amount Per Serving (8 servings)
Calories 117 Calories from Fat 67
% Daily Value*
Fat 7.4g11%
Saturated Fat 1.5g9%
Cholesterol 86mg29%
Sodium 1194mg52%
Potassium 297mg8%
Carbohydrates 9.4g3%
Fiber 2.9g12%
Sugar 3.5g4%
Protein 4.7g9%
Calcium 400mg40%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.