Loaded No-tato Salad!

Published on in Recipes

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 

Ingredients

  • 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

Directions

  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!

 

Notes:

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!

16 Comments

  1. Fowpal
    June 3, 2019 at 2:13 pm

    This looks delicious!! I’m trying it this weekend for a picnic! I’m totally making the chicken salad! Can’t wait!

  2. Laura Poulsen
    June 3, 2019 at 9:28 pm

    I was just listening to the show where you featured the no-Tato salad. The ingredient Adam is looking for as a potato substitute is Taro root. You can find it in Asian markets. Steam them for 20 mins then peel. Cube them like potatoes and you won’t miss your potato. I fry them like cottage fries but you can experiment further with it. My husband is on a Paleo diet so we use taro a lot. Good luck! Love you, the show and this site!

  3. Curtis
    June 5, 2019 at 6:21 pm

    Hey Gina! Looks tasty. I had an idea for a different “notato”. How about some big meaty chickpeas? Seems like that might work. I’m going to have to share your recipes with the wife because I think we’re both looking for some new stuff to mix it up!

    • ginag
      June 15, 2019 at 7:29 pm

      That could totally work but as far as #NSNG goes, it might be a little carb-y. But see if it works for you! xoxo, GG

  4. Reggie
    June 7, 2019 at 2:07 pm

    I am going to try this Sunday with Daikon. It has very little of the bitterness found in traditional radishes but a very potato-like texture. Don’t tell the boys, but Eat Your Feelings and the News are my favorite parts of the show!

  5. Fred in Houston
    June 8, 2019 at 8:19 pm

    Fantastic recipe!! The millennia it took for us to learn that you can turn milquetoast cauliflower into one of the tastiest vittles in the galaxy just by roasting or grilling it. But it does totally change the flavor and make it much more pronounced. Do you think using the roasted version would screw up the recipe? One other bonus is that you wouldn’t have to drain or strain it.
    Thanks!

  6. Robbie Fogelsanger
    June 9, 2019 at 3:18 pm

    Listening to the Eat Your Feelings with this recipe. Give Kohlrabi a try, it roasts up with a good texture and flavor!

  7. Larry Karp
    June 9, 2019 at 11:48 pm

    @Gina, I made “No Tato” Salad for my Wife who is fighting Cancer and on Chemo (Keepin’ it @Vinnie #NSNG)! She loved it, and it is something she can eat on treatment. Love all of your recipes.

    • ginag
      June 15, 2019 at 7:25 pm

      Larry, I’m so glad to hear it’s working for you both. All my love to you and your wife. xoxo, GG

  8. Joshua Fleeger
    July 26, 2019 at 9:07 pm

    It doesn’t even matter that this dish is NSNG, it’s fricking amazing!!! I made it as a side and ended up eating it by itself the next day. Perfect for a family get together. Just writing this makes me want to stuff it in my face.