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Keto Potato Salad with Bacon and Dill
Shelby Law Ruttan
A mock potato salad made with cauliflower in place of potatoes tossed with peppers, onion, bacon, and dill.
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Prep Time
15
minutes
mins
Chill Time
3
hours
hrs
Total Time
3
hours
hrs
15
minutes
mins
Course
Family Recipes
Cuisine
American
Servings
6
Calories
231
kcal
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Ingredients
1x
2x
3x
4
cups
steamed
chilled chopped cauliflower
3
hard-boiled eggs
chopped
½
cup
diced red pepper
⅓
cup
chopped celery
1
jalapeno
diced
4
slices
crispy bacon
crumbled
¼
cup
diced red onion
2
tablespoons
minced fresh dill
½
cup
mayonnaise
½
cup
sour cream
1
tablespoon
unseasoned rice vinegar
Instructions
In a large mixing bowl, combine the cauliflower, eggs, red pepper, celery, jalapeno, bacon, onion, and dill. Set aside.
In a small bowl, combine the mayonnaise, sour cream, and rice vinegar.
Add the dressing to the mock potato salad mixture and toss to coat.
Chill in the refrigerator until ready to serve.
Video
Nutrition
Serving:
1
g
Calories:
231
kcal
Carbohydrates:
6
g
Protein:
6
g
Fat:
20
g
Cholesterol:
127
mg
Sodium:
221
mg
Fiber:
2
g
Keyword
Keto Potato Salad, Keto Potato Salad with Bacon and Dill
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