Faux Potato Salad Recipes

LOW CARB KETO POTATO SALAD

Steps:

• Preheat oven to 350 degrees.
• Dice radishes into quartered chunks.
• In a ziploc bag, add radishes, a splash of olive oil, and salt & pepper. Close the bag and rub or shake to mix together.
• Spread the radishes out on a baking tray and roast at 350 for 15-20 minutes or until roasted looking. Let cool.
• Meanwhile, make the dressing by adding the mayonnaise, mustard, dill pickles and pickle juice, red onion, capers, parsley and lemon juice. Stir together.
• Add the roasted radishes and eggs. Mix together. Season with salt and pepper to taste.
• Serve and enjoy!

LOW-CARB CAULIFLOWER MOCK POTATO SALAD

Steps:

• Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.
• Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
• Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.

FAUX POTATO SALAD WITH CAULIFLOWER

Steps:

• Place chopped cauliflower into a medium bowl with 1/4 cup of water. Cover with plastic wrap and cook in microwave, on high for 4 1/2 minutes.
• Drain cauliflower and place into ice water bath to stop cooking and chill.
• Meanwhile, in a large bowl, combine dressing ingredients and mix well.
• After 5 minutes or so, the cauliflower should be chilled. Drain well, then dry between a few layers of paper towels. You don't want any water to water down your dressing.
• Add the cauliflower to the bowl of dressing and combine.
• Garnish with mix ins. Stir to combine before serving.

FAUX POTATO SALAD

Steps:

• Place cauliflower, pickles, and carrot in a large bowl.
• Whisk together pickle juice, mustard, salt, garlic powder, pepper, and mayonnaise in a small bowl. Add to vegetables and toss to coat.
• Add chopped chives or scallions, if desired, as a garnish or mixed in with the salad. Taste and adjust seasoning if necessary.

CREAMY FAUXTATO SALAD

Steps:

• Place a steamer insert into a saucepan and add water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 7 minutes. Remove from heat and immediately rinse with cold water, then set aside to cool.
• Combine celery, green pepper, and onion in a large bowl. Add mayonnaise, vinegar, mustard, salt, and pepper and thoroughly mix together. Add cauliflower and eggs; toss lightly until mixed.
• Cover and chill for until flavors have melded, 6 to 24 hours.

FAUX POTATO SALAD

Steps:

• In a large saucepan, bring 1 in. of water to a boil. Add cauliflower florets; cook, covered, 4-7 minutes or until crisp-tender. Drain and rinse in cold water. Pat dry and place in a large bowl. Add carrot, eggs, green onions, celery, olives, radishes and pickle., In a small bowl, mix the remaining ingredients. Add to cauliflower mixture; toss to coat. Refrigerate until serving.

LOW-CARB FAUXTATO SALAD

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 5 minutes.
• Mix cauliflower, eggs, mayonnaise, dill pickle relish, green onion, mustard, salt, and pepper together in a bowl.