What summer barbecue doesn’t include a good, old fashioned potato salad? If you are eating keto you are probably avoiding potatoes. I have some good news for you and a great dish to take to your next neighborhood barbecue! I want to share my wife’s Keto Faux-tato Salad recipe. Before keto my wife made the best potato salad that everyone loved. She was determined to create a keto version that was just as tasty, but made with cauliflower. The result was a faux-tato salad that even my cauliflower-hating son loves. Seriously, he had three helpings as we celebrated Independence Day this past week! Not only is this “Keto potato salad” delicious, but it is easy to prepare as well.
The Star of the Show: Cauliflower
Whether you are particularly fond of cauliflower or not, I promise that you won’t notice the cauliflower when it is all said and done. We have received numerous accolades over this recipe and it will quickly become a favorite for all of your gatherings.
The most difficult aspect of the entire process is cutting the cauliflower heads into small pieces. If you have ever tried cutting cauliflower then you know exactly what I mean. Regardless, simply cut two cauliflower heads into small pieces. Think the size of potato chunks you would put in traditional potato salad. Go ahead and chop half of a red onion as well.
Let me offer a brief word about potatoes and why we sought to create a recipe that avoids the use of potatoes but still tastes like traditional potato salad. Potatoes are a starch and as such will quickly turn to sugar when consumed. This will cause a very high spike in glucose in the bloodstream and require a large insulin spike. Plus, one medium potato contains 37 grams of carbohydrates, the max for most low carb dieters.
The Supporting Cast
This recipe calls for four hard boiled eggs. Our favorite method is to place the eggs in a pot and add water until the eggs are covered. Place on the stove and bring the water to a boil. Once boiling, turn off the heat but don’t remove the pot. Cover and leave for twelve minutes. At the end of this time, add the eggs to an ice bath. You will see the best results if you peel the eggs immediately.
Other important ingredients include Apple Cider Vinegar, pickles, mustard, mayonnaise (opt for one with an avocado oil base like this one), salt, pepper, and paprika.
You will enjoy the best flavor of this salad when you allow it to sit in the refrigerator for a few hours, or even over night. It also best served cold.