Un Potato Salad Low Carb Recipes

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.

CAULIFLOWER POTATO SALAD RECIPE (LOW CARB PALEO POTATO SALAD)

Steps:

• Cook the cauliflower on the stove or in the microwave.Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes). Drain well.Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons (30 mL) of water. Microwave on high for 10 minutes, stirring halfway through. Drain well.
• Meanwhile, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
• Stir the cauliflower, onion, celery, and egg together with the dressing. If desired, garnish with chives and additional paprika.

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!

UN-POTATO SALAD (LOW CARB)

Steps:

• In a microwave safe casserole dish, add a Tbsp of water along with the chunked cauliflower.
• Cover and cook on High for 7 minutes until tender but not mushy; remove.
• Leave dish covered and let dish sit for another 3-5 minutes.
• Or, you can steam the cauliflower, until tender.
• Drain.
• In a large serving bowl, combine cauliflower with celery and onion.
• In a separate bowl, combine mayo, vinegar, salt, Splenda and pepper; pour this mixture over the cauliflower; mix well.
• Lightly stir in chopped egg.
• Chill and serve.