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Creamy Fauxtato Salad
Creamy Fauxtato Salad
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
400 minutes
Try a keto-friendly cauliflower "potato salad" for Christmas ham.
Ingredients:
  • 1 head cauliflower, cut into bite-sized pieces
  • 3 stalks celery, sliced
  • 1 medium green bell pepper, chopped
  • 0.33333334326744 cup finely chopped onion, or more to taste
  • 1.25 cups mayonnaise (such as Duke's®)
  • 1 tablespoon vinegar
  • 1 tablespoon mustard
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 6 hard-boiled eggs, peeled and chopped
Instructions:
  • Set up your steamer by adding water to a saucepan, ensuring it's just below the bottom of the steamer. Bring the water to a boil. Steam the cauliflower with the lid on for about 7 minutes until tender. Remove from heat, rinse with cold water, and let it cool down.
  • In a large bowl, mix together celery, green pepper, onion, mayonnaise, vinegar, mustard, salt, and pepper until well combined. Gently toss in cauliflower and eggs until evenly mixed.
  • Refrigerate for 6 to 24 hours for flavors to fully develop.

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