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I am not a doctor, none of the information on any of these pages pertaining to the Ketogenic Diet or Adrenal Fatigue should be considered medical advice and should not replace the care of your personal physician. I am simply eager to share the information I have learned while on my own journey to health. Before you embark on this journey, please consult with your physician.

I’ll be really honest, I’m tired of cauliflower.

This past summer, my mother-in-law bought me two g-i-a-n-t heads of cauliflower. I cleaned, prepped, and froze them to use little-by-little. I still have a little left.

And I am tired of it.

Really. Really. Tired.

But here’s the thing…….spring, flowers, birds singing, sun shining……spring was usually greeted by my first potato salad.

I love potato salad.

I can easily eat it every day for every meal all spring and summer!

And the thought of cauliflower tainting the tast of my beloved salad was unthinkable this year!

Not that I don’t like cauliflower in general — I do. But I’ve not been a fan of every cauliflower substitute I’ve tried.

Some of them have been downright awful, if I’m honest.

Then I saw people using radishes.

I was skeptical at first — I mean, they tend to be a little spicy. But since they were on sale at the store, I figured I could afford to try it out.

OH HAPPY DAY!!!!

I can enjoy my potato salad again — sans potatoes!

I may just go to the store on Saturday and buy out all the radishes they have! (since we don’t get them year round)

Here you go.

Fake Potato Salad

Clean and trim one bunch of radishes and boil in pot with 2 eggs.

Remove from heat and let cool.

Chop radishes into medium-sized chunks and chop eggs.

Toss in a bowl with:

2 pickles

7-8 green olives sliced

1/2 cup mayonnaise

2 TB mustard

1 TB olive oil

Garnish by sprinkling top with dill and paprika

Optional: garnish with bacon bits

Yield: 4

Fake Potato Salad {no cauliflower}

Name: Fake Potato Salad {no cauliflower}
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Salad
Ingredients: 2 pickles; 7-8 green olives sliced; 1/2 cup mayonnaise; 2 TB mustard; 1 TB olive oil

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

2 pickles
7-8 green olives sliced
1/2 cup mayonnaise
2 TB mustard
1 TB olive oil

Instructions

Clean and trim one bunch of radishes and boil in pot with 2 eggs.

Remove from heat and let cool.

Chop radishes into medium-sized chunks and chop eggs.

Toss in a bowl with remaining ingredients

Garnish by sprinkling top with dill and paprika

Optional: garnish with bacon bits

Nutrition Information:

Yield:

Serving Size:

4
Amount Per Serving: Calories: 925Total Fat: 100gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 83gCholesterol: 46mgSodium: 1939mgCarbohydrates: 5gFiber: 3gSugar: 2gProtein: 3g

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Rosilind

Owner at A Little R & R

Rosilind, a Pacific Northwest native, is a missionary living in Croatia and married to her Bosnian hero. Together they live in the country with their 2 active boys where she enjoys fruity candles and a hot cup of herbal tea on a blustery fall evening. She holds an Associates of Practical Theology and is passionate about discipling and encouraging women. Her passion for writing led her to author a number of Bible studies. She is the author of A Little R & R where she encourages women to live for the glory ofGod. She is also host of the weekly A Little R & R Podcast. You can find her on MeWe, Gracebook, and YouTube.

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Mock Potato Salad {no cauliflower}

Fake Potato Salad {no cauliflower}

Ingredients