There are a few staple items at every summer cookout and potato salad always seems to be one of them, and for good reason. It’s friggen delicious, but those damn potatoes just have so many carbs! Not to worry though because in typical Fatbody fashion we’re switching things up, ditching the carbs and Keto-fying this recipe.
So, I called up my mom and a few of my cousins to get the family potato salad recipe, which turns out we don’t have. I’m still very confused about that by the way. I think they’re holding out on me! Just kidding… love you Mom xoxo
The great thing about making keto recipes is that you have a billion non-keto recipe websites to generate ideas from and with a few ingredients subbed in and out you can totally change the macronutrient profile of the food without altering the taste very much.
If you’ve read any of my other recipe posts I often talk about ingredient quality and this recipe is no different. I’m talking about you mayonnaise.
Mayonnaise, traditionally speaking, is mainly just eggs and olive oil, which would in fact be pretty healthy. As we know, eggs are basically nature's multivitamin and olive oil is a great source of quality healthy fats. Unfortunately, the store bought brands have subbed out the quality for the crap (soybean oil, canola oil, sugars, etc.). This is no good and we really want to avoid this stuff in order to avoid inflammation.
Inflammation is brought on by a number of things, mainly carbs and sugars but also trans fats and processed vegetable oils like canola and soy. As the science progresses we are learning more and more about inflammation and the damaging effects it can have and how it is the precursor to elevated cholesterol.
So, once again be cognizant of the quality of foods that you are buying. Personally, I made this recipe using Chosen Foods brand, which used Avocado Oil and had a very short ingredient list. I have no affiliation with this product, but I just want to tip my cap because they are making foods the right way! Let’s get down to the ingredients…
- 1 head Cauliflower
- 1 pound (precooked) Bacon
- ½ large Red Pepper
- 4 stalks Green Onion (Scallion)
- ¼ cup Sour Cream
- ¼ cup Mayonnaise
- 1 tablespoon Mustard
- 1 teaspoon Garlic Powder
- 1 teaspoon Dill
- 1 teaspoon Rosemary
- 1 teaspoon Black Pepper
- 1 teaspoon Salt
- Garnish with a few sprinkes of Paprika
- Roast your cauliflower. I used a dry pan on medium heat. You’re going to want to salt the cauliflower as this will help draw the water out. You can do this in the oven as well but the pan is quicker
- Cook you bacon and dice into bite sized pieces
- Dice red pepper and green onion
- Mix everything in a big bowl, garnish with paprikaand chill for at least an hour or two (this will allow the flavors to really come together and solidify)