Tag: pickles

Fauxtato Salad (Low-Carb, Keto, Gluten Free)

I have been cooking for a lot of years now. So many that I do not even want to calculate them! It never fails, though, sometimes I just have an off day or few days as it turned out recently.

Savannah was home for a long weekend. I always strive for the meals I serve to be extra special if the kids are here. With big plans and expensive ingredients, such as beef tenderloin, I set out to try new recipes. A total disaster is putting it lightly. Nothing about the meal was good.

A dead giveaway was when the family was so nice about it. Even when I have prepared my best meals, they are not nice. Oh, I’m not trying to speak badly of them, but they have been a bit spoiled over the years.  Not just at home, but at their grandmothers homes too.  Typically, they are not full of compliments.  

The entire weekend was a reminder that I need to stick to my basic go-to dishes when I want the meal to be special. Recipes that I have fixed a thousand times before, and probably feel more like home to my kids, anyway.

For this keto, low-carb Fauxtato Salad, I used my Aunt Euly’s family-famous potato salad and made a few changes. First of all, I replaced the potatoes with cauliflower. The cauliflower does not absorb the mayo like potatoes, so I reduced the amount of mayonnaise. I used sugar-free bread and butter pickles that I chopped. Because onions are high in carbs, I chopped them small and only used 2 tablespoons.

This is a delicious substitution to have during these summer cook-out months. I would suggest that you eat it within 24 hours. It’s still good after that, but you will definitely start to smell the cauliflower.

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Fauxtato Salad (Keto, Low-Carb, Gluten Free)

Course Keto, Side Dish
Servings 12 servings
Author Amye Melton

Ingredients

  • 1 large head cauliflower cut into 1-inch pieces
  • 3/4 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons finely chopped onions
  • 3 tablespoons chopped sugar-free bread and butter pickles
  • 4 eggs boiled and chopped
  • 1/4 teaspoon Season-All
  • salt and pepper to taste

Instructions

  • Steam cauliflower until tender. This can be done on the stove, in microwave, or in an Instant Pot. Drain well and pat dry.
  • In a large bowl combine mayonnaise, mustard, onion, pickles, chopped egg and cauliflower. Lightly mix to combine. Season with Season-All, salt and pepper.
  • Store in an air-tight container in the refrigerator. Serve within 24 hours.

Notes

Nutrition:
1 g. Net Carbs; 12 g. Fat; 3 g. Protein; 129 Calories

Dill Pickle Dip

Dill-Pickle-Dip

 

I love dill pickles. When I think of going to a movie, I think of pickles. I know, it sounds strange, but when I was a kid the local movie theater had a big jar of those huge pickles right by the popcorn. I went for the pickles every time! Wes eats pickles the way I do. We keep a gallon of them in the refrigerator at all times.

If you love dill pickles as much as I do, you will want to make this dill pickle dip immediately. I found this recipe over at noblepig.com. I was a little skeptical AND captivated all at the same time. I took a screenshot of the recipes on my iPad months ago. I scrolled by the screenshot daily, and would stop to look at it all of the time. When I finally decided to try the dip I could have made it in my sleep because I had studied it SO many times.

Why did I wait so long? Oh my, it was delish! Love at first bite as a matter of fact. Dill pickle dip would be great at your next cookout. The pretzel chips were perfect with this dip!

Dill Pickle Dip
 
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Ingredients
  • 1 (8-oz.) pkg. cream cheese, softened
  • ⅓ c. diced red onion
  • ¼ c. pickle juice
  • 2 tsp. finely chopped garlic
  • 1 tsp. Old Bay seasoning
  • 1 tsp. coarse ground black pepper
  • 2 c. diced pickles
Instructions
  1. With an electric mixer, combine cream cheese, red onion, pickle juice, garlic, Old Bay seasoning, and pepper. When mixed well, stir in the pickles and mix to combine. Refrigerate at least 3 hours before serving.

 

Chunky Potato Salad

aunt euly's potato salad

Today I’m sharing a classic picnic salad recipe…Aunt Euly’s Chunky Potato Salad, just in time for the Fourth of July.  This potato salad recipe is my favorite!  I’ve mentioned in the past just how often my family had gatherings when I was growing up.  Food was always at the center of these gatherings and Aunt Euly was the potato salad queen!  Of course, like many recipes handed down from our ancestors, this potato salad came with no measurements.  So with help from my cousin, Nancy, we came up with this recipe.

The potatoes are crucial, after all this is POTATO salad.  I should have cooked the potatoes just a few minutes longer.  The potatoes should be tender all the way through but still hold their shape.  After researching the internet, I found a few guidelines.

Start your potatoes in cold water.

Season the water with a little salt, vinegar and sugar, (about 1 tbsp. of each per quart).  I’m not sure that Aunt Euly did this, but I like this suggestion.

Dice potatoes to a uniform size, I tried to stay at 1/2-inch.

The next time I make Aunt Euly’s Chunky Potato Salad I will not only pierce the potatoes with a fork to check them, I will also taste to make sure they are cooked perfectly.

 

Chunky Potato Salad
 
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Ingredients
  • 3 lb. potatoes, peeled and cubed
  • 1 c. mayonnaise
  • 2 tbsp. yellow mustard
  • ½ c. chopped onion
  • 6 sweet Gerkins, chopped
  • 4 eggs, boiled (you will use the yolks only)
  • ¼ tsp. Season All
  • freshly ground black pepper
  • pinch salt
Instructions
  1. Place peeled and cubed potatoes in cold water, seasoned with 1 tbsp. salt, vinegar, and sugar per quart. Bring to a boil and cook until tender, but not falling apart. Drain and run cold water over potatoes. Drain well, set aside.
  2. In a large bowl combine the mayonnaise, mustard, onion, chopped pickles, chopped egg yolks, Season All, pepper and salt. Add potatoes and toss well to coat. Refrigerate.