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Keto Mustard Cauli-Tater Salad
Ah, the memories associated with good ole tangy mustard potato salad. Of course, I had to make my own version of Keto Mustard Cauli-Tater Salad!
I can remember when I was younger making mustard potato salad with my stepmother every other Sunday when it was my dad’s weekend. He owned a bar and would have BBQ with all the fixins which included a big batch of potato salad.
We’d start by boiling the potatoes and eggs. Then we’d peel them. I loved how the skins would slip off the warm potatoes. After chopping both, it was time to add all the zesty yumminess I’d come to love–dill pickles and MUSTARD. You really can’t be considered a real Texan or a Southerner for that matter without loving the addition of mustard. And I’m not talking a measly tsp or so. Nope. It has to sing with the notes of tang. And don’t hold back on the pickles! And paaaalease, sweet dill has NO place in any self-respecting Texas tater salad. Ugh!
Since KETO for me is a lifestyle, I just couldn’t imagine my life without mustard tater salad. So, I thought I’d try using cauliflower to sub for the potatoes like I’ve seen others do. Wowza! I couldn’t believe it turned out so well and satisfying. My hubby even said he couldn’t tell it wasn’t potatoes! SCORE!
- 1 head cauliflower cut into pieces, steamed and chilled
- 1/2 cup chopped onions
- 6 boiled eggs chopped
- 4 pieces of bacon cooked and chopped
- 1/2 cup dill pickle relish or chopped dill pickles
- 1/2 cup mustard
- 1/2 cup mayonnaise Primal Kitchen/Dukes
- 2 tsp apple cider vinegar
- 1 tsp sea salt
- 1/2 tsp black pepper
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Mix all ingredients together.
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Chill overnight to allow best flavors.
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