Fauxtato Salad

by

Happy 4th of July! It’s hard to believe it’s already July and that Summer is in full swing! This means backyard BBQ’s, pool time, and outdoor fun. It also means cold side dishes are king in this summer heat, and this one you don’t want to miss! 

This Fauxtato salad is a fresh take on traditional potato salad. It replaces the potatoes with cauliflower for a healthier, low carb, and SCD option while providing the perfect neutral base for all those potato salad flavors you know and love to shine. 

Creamy dressing, crunchy bacon, herbaceous chive, pungent red onion, and cool celery all come together to make the perfect savory and flavor packed bite! You won’t believe how good this recipe is, it really tastes like potato salad! So, what are you waiting for? Try out this recipe today!

                         

Fauxtato Salad

Serves 4
Prep: 15 min
Cooking: 15 min
assembly: 2 min
Total: 32 min   
Beginner

Ingredients:

For the Salad: 

1 head of cauliflower, cut into bite size florets 

1 Tbsp. olive oil 

½ cup bacon, chopped, no sugar added (5-6 strips) 

½ cup celery, finely diced 

½ cup red onion, finely diced 

⅛ cup chives, chopped 

 

For the Dressing: 

¾ cup mayonnaise 

2 Tbsp. pickles, chopped  

½ tsp. Dijon mustard 

1 tsp. apple cider vinegar 

½ tsp. salt 

¼ tsp. black pepper

  Method Of Prep:

  1. Preheat the oven to 350°F.
  2. Cut cauliflower into bite size florets.
  3. Add to a bowl with olive oil to coat. Turn out onto a sheet tray into an even layer.
  4. Roast for 25-30 minutes or until tender.
  5. While roasting the cauliflower, bring a medium skillet over medium heat and fry up your bacon pieces.
  6. Set aside to cool, then chop up.
  7. Remove cauliflower from the oven to cool when finished cooking.
  8. Add cauliflower and bacon to a large bowl and set aside. Add in celery, red onion, and chives.
  9. In a food processor or small blender combine the mayo, pickles, Dijon, apple cider vinegar, salt and pepper.
  10. Pulse/blend until the pickles are in small pieces.
  11. Add dressing to the bowl with your cauliflower, toss to coat and serve immediately.
  12. You could also refrigerate the salad for an hour or two if you prefer it to be colder. Enjoy!

                      

Nutrition Facts: 
Calories- 410
Carbs- 10.1 g
Fat- 29.5 g
Protein- 6.6 g