LOW CARB no mayo “potato salad” is suited for a keto, candida, diabetic, and SIBO protocol…but also for those just wanting a delicious summer salad!
If you actually grab all the ingredients at the store (unlike me LOL) this recipe doesn’t take long at all. But if you run to the store 3x like I did, then it could prolong the process. Haha
Perfect for BBQs, potlucks, and even better as leftovers! The creamy, thick dressing truly makes it over the top!
*Feel free to double the recipe for larger groups
1 1/2 head of cauliflower, steamed
6 hardboiled eggs
4 green onions, chopped
1-2 avocados, chopped
Black olives to taste (sliced)
5 celery sticks, chopped
3/4 cup full fat greek yogurt
1 1/2 Tbsp spicy brown mustard (code: lilsipper)
Juice from 1/2 lemon
1 Tbsp of dried dill
Salt & pepper to taste
I steamed my cauliflower and boiled my eggs the night before, then refrigerated them overnight. Working with chilled steamed cauliflower is much easier and recommended (but not nessesary)
Coarsely chop steamed cauliflower (if you didn’t refrigerate it overnight, be sure it’s at least cooled down). Peel eggs and cut into quarters. Add cauliflower, eggs, onions, avocados, black olives, and celery to a bowl and set aside. Mix all dressing ingredients and adjust to taste. Add dressing to your “potato” mixture ad gently fold in. Best served chilled.