Potato Salad

Keto Potato Salad

Keto Potato Salad

Ingredients

• 1 large head of cauliflower, cut into small chunks
• 2 cups (240 g) diced celery
• 1 cup (160 g) diced red onion
• 2 cups (450 g) mayonnaise
• 1/4 cup (60 ml) cider vinegar
• 2 teaspoons salt
• 2 teaspoons Splenda
• 1/2 teaspoon pepper
• 4 hard-boiled eggs, chopped

Method

1. Put the cauliflower in a microwave-safe casserole dish, add just a tablespoon (15 ml) or so of water, and cover
2. Cook it on high for 7 minutes and let it sit, covered, for another 3 to 5 minutes
3. You want your cauliflower tender, but not mushy
4. Drain the cooked cauliflower and combine it with the celery and onions
5. You’ll need a big bowl
6. In a separate bowl, combine the mayonnaise, vinegar, salt, Splenda, and pepper
7. Pour the mixture over the vegetables and mix well
8. Mix in the chopped eggs last and stir lightly to preserve some small hunks of yolk
9. Chill and serve

Makes 12 servings

1. Each with 3 grams of carbohydrates and 1 gram of fiber, for a total of 2 grams of usable carbs and 3 grams of protein