If you are craving potato salad but want a healthy / keto version, this is it! Mark, who doesn't even think of being healthy, requests this over a potato salad. With microwaving the cauliflower, it makes it so easy (no peeling, boiling and then mashing potatoes). I make it at least the day beforehand to let the flavors meld. So good!
Ingredients
- 1 medium cauliflower head, chopped
- 3 large hard boiled eggs, chopped
- 2 stalks celery, diced
- 1/4 medium red onion
- 1 to 2 green onions, chopped
- 1/4 cup mayonnaise (add more if needed)
- 1/2 tbsp dijon mustard
- 2 full pickles finely chopped
- 1/2 tbsp apple cider vinegar
- 1 tsp Pink Himalayan Salt
- 1/2 tsp black pepper
Steps
- Break the head of cauliflower up into chunks and cut into desired sized pieces.
- Add all the cauliflower to a microwave safe bowl and cover bowl with damp paper towels. Microwave on high for 3 and stir and then continue to mic for 3 to 6 minutes, stirring or until cauliflower is fork tender.
- Dice the hard boiled eggs, celery, red onion and chives and add it to the bowl of cauliflower.
- In a separate bowl combine the mayo, mustard, apple cider vinegar, salt and black pepper and then pour it over the cauliflower mixture.
- Combine the entire mixture thoroughly with a spoon and add any additional salt and pepper as you see necessary.
- Make the day ahead.
- Store in a sealed container in the fridge up to one week. Serve cold and enjoy!
