Keto Kartoffelsalat (Potato Salad)

Ingredients

• 1 large head Cauliflower
• 6 slices Bacon
• 1/2 medium Onion
• 2 stalks Celery
• 3 Hard-Boiled Eggs
• 1/2 cup Mayonnaise (ensure soy-free)
• 1 tbsp Coconut Aminos
• 1 tbsp Apple Cider Vinegar
• 1 tsp Dijon Mustard (ensure soy-free)
• 1/4 tsp Salt
• 1/8 tsp Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Cut the 1 large head cauliflower into bite-sized florets. Place the florets in a large pot, cover with water, and bring to a boil over high heat. Cook for 8 to 10 minutes, or until the florets are tender-crisp when poked with a fork. Drain the cauliflower very well and set aside in a large bowl.
2. 2While the cauliflower cooks, place the 6 slices of bacon in a large, cold skillet (about 12-inch). Turn the heat to medium and cook for 10 to 15 minutes, turning occasionally, until the bacon is crispy and browned. Transfer the crispy bacon to a plate lined with paper towels to drain. Once cool enough to handle, crumble the bacon into small pieces and set aside.
3. 3Finely chop the 1/2 medium onion and the 2 stalks of celery. Chop the 3 hard-boiled eggs into small pieces. Add the chopped onion, chopped celery, and chopped hard-boiled eggs to the large bowl with the drained cauliflower.
4. 4In a separate small bowl, combine the 1/2 cup mayonnaise, 1 tablespoon coconut aminos, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk these ingredients together until they are smooth and well combined.
5. 5Add the crumbled bacon to the large bowl containing the cauliflower mixture. Pour the dressing from the small bowl over the cauliflower mixture. Gently mix everything together with a large spoon until all ingredients are evenly coated with the dressing.
6. 6Cover the bowl with plastic wrap or a lid. Place the bowl in the refrigerator and let it chill for at least 30 minutes. This chilling time allows the flavors to blend together. Serve the Keto Kartoffelsalat cold.

Substitutions

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