Loaded No-tato Salad!

It’s June, summer is here and we are ready for all the picnic food!

This is one of my recipes from my June 3rd “Eat Your Feelings” segment on The Adam Carolla Show and it are full of delicious #NSNG (No Sugar, No Grain) ingredients.  Also, since there are so many crossover ingredients between this recipe and my chicken salad recipe, these two dishes are easy to make at the same time!

This is a “No-tato Salad” (Which “Bald Bryan” named on ACS). I felt obliged to come up with a less starchy potato salad-type recipe since so many listeners had been asking for one. Now to be real for a hot sec, this is not one of those recipes that people will try and say “Whoah! I had no idea there weren’t potatoes in here!” But if you can just accept that up front, this is a truly wonderful side dish. It’s loaded with bacon, hard boiled eggs, cheddar cheese and everything thing yummy that you already love. Plus, this recipe makes enough for a big gathering so give it a go as a grain-free option at your next get together!

Loaded No-tato Salad 


  • 2 Heads of Cauliflower cut into florets
  • 1 3/4 cup keto-friendly mayo (or make your own like this).
  • 1/4 cup full fat sour cream
  • 2 tablespoons apple cider vinegar
  • 2 1/2  tablespoons dijon or yellow mustard
  • 2 teaspoons garlic salt
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 cup diced onion
  • 3 stalks celery, finely chopped
  • 2 cups shredded carrots
  • 3 eggs, hardboiled, chopped
  • 8 slices bacon, cooked and crumbled
  • 2 cups grated cheddar
  • 1 1/2 teaspoon tarragon or dill


  1. Microwave cauliflower florets, 1 head at a time, for 5-7 minutes or until tender (but not mushy!)
  2. While cauli is cooking, fry bacon until crisp, then set aside.
  3. Drain half the bacon fat and save the rest to sauté the diced onion until soft and translucent.
  4. Hard boil the eggs carefully, chop and set aside.
  5. Once Cauliflower is cooked, strain by the handful through cheesecloth or nut milk cloth. (This is important so your salad isn’t runny!) Set aside.
  6. Mix all wet and dry dressing ingredients together in a small bowl.
  7. Combine all ingredients in a large mixing bowl or pot and stir until everything is well-coated.
  8. Refrigerate for an 30-60 minutes, give a quick stir and serve!
  9. Keep leftovers in airtight container for 3-4 days!



If you want to sub out cauliflower for another veggie, I’ve gotten may suggestions including, daikon radish, parsnips, taro root and butternut squash. However, if you’re concerned about the glycemic load, make sure your choice has a low index!


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