Keto Maionese de Batata
Indulge in the vibrant flavors of Keto Maionese de Batata, a low-carb twist on the classic Brazilian potato salad that's perfect for keto enthusiasts. This creamy and satisfying dish swaps traditional potatoes for tender cauliflower florets, creating a lighter yet equally delicious base. Tossed in a zesty mayonnaise dressing with hints of Dijon mustard, lemon juice, and olive oil, this salad is packed with flavorful add-ins like hard-boiled eggs, crispy bacon, celery, parsley, and green onions. Quick to prepare and ideal for make-ahead meals, this chilled salad is an irresistible blend of freshness and creaminess that will be the star of your next gathering. Perfect for keto dinner parties, summer barbecues, or as a hearty side, this recipe merges wholesome ingredients and bold taste seamlessly.
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 3 large Eggs
- 1 cup Mayonnaise
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped parsley
- 2 tablespoons Chopped green onions
- 2 stalks Chopped celery
- 4 slices Chopped cooked bacon
Instructions
Begin by bringing a large pot of water to boil. Add a pinch of salt to the water.
Cut the cauliflower into small, bite-sized florets. Ensure they are roughly the same size for even cooking.
Once the water is boiling, add the cauliflower florets and cook for about 5-7 minutes until tender but still firm. Do not overcook.
While the cauliflower is cooking, hard boil the eggs in a separate pot for about 9-10 minutes. Once done, cool them in ice water and then peel and chop them.
Drain the cauliflower and immediately transfer it to a bowl of ice water to stop the cooking process and maintain brightness. Drain well after a few minutes.
In a large mixing bowl, combine the mayonnaise, olive oil, lemon juice, Dijon mustard, salt, and black pepper. Whisk well to create the dressing.
Add the cooled and drained cauliflower, chopped eggs, parsley, green onions, celery, and cooked bacon to the dressing.
Gently fold all ingredients together until the cauliflower is evenly coated with the dressing.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
Serve the Keto Maionese de Batata chilled, garnished with extra parsley if desired.
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.6 g | 306% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4693 mg | 204% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 12.4 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 276 mg | 21% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2229 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
