CARNIVORE POTATO SALAD?! YES! Carnivore or Keto Potato Salad Recipe!!!

I love my mom’s potato salad recipe so much, but CARNIVORE potato salad wasn’t something I’d ever seen, and KETO potato salad recipes have never given me the experience I hope for.

Now you can have potato salad on the KETO DIET and CARNIVORE DIET that actually tastes and feels like eating potato salad! This is a tweak on my carnivore mashed potato recipe. If you want to see in more detail the blending technique I use to make this mix, you can watch that video here!

CARNIVORE Mashed Potatoes, KETO Mashed Potatoes - These Faux-tatoes Are Beyond GOOD!
   • CARNIVORE Mashed Potatoes, KETO Mashe...  

These faux-tatoes used to make potato salad are high fat, high protein, and totally carnivore. All spices are optional!

You’ll also need a batch of my spreadable butter mayo, which you can find here.

Spreadable Butter Mayo!
   • Spreadable Straight From The Fridge! ...  

If you’re cracking fresh eggs to get the egg whites for this, save those yolks for my carnivore brioche recipe, here (feel free to add extra yolks to it for a fattier bun):

High Fat CARNIVORE BRIOCHE Buns
   • High Fat CARNIVORE BRIOCHE Buns, KETO...  

You’ll also need my toasted beef gelatin recipe here:

Toasted Beef Gelatin for KETO and CARNIVORE RECIPES
   • My SECRET Weapon INGREDIENT: Toasted ...  



Potato Salad Recipe listed below.

If you’d like to support my channel and help me continue to experiment to create recipes like this one, here’s a couple ways to do it.


Patreon Link:

  / chriscookingnashville  


SpreadShop Link:

https://chriscookingnashville.mysprea...

If you’re not into any of that, that’s cool! Just leave a thumbs up, comment below, subscribe, and hit that notification bell if you’d like as it helps immensely!

I love you guys and appreciate every one of you so much.

Eat your meat, love your life!

Chris


Carnivore “Potatoe” Salad Recipe:
———

Potato Mix Ingredients

1/3 stick butter (About 3 Tbsp)
32 oz egg whites (25-30 whites)
Large pinch salt
2 oz cream cheese
2-3 oz fresh mozzarella
1 tsp Parmesan cheese
2 tsp toasted beef gelatin
1 Tbsp regular beef gelatin
4 Tbsp egg white powder
Heavy cream and water for blending (as needed)
———

Method

Melt butter over medium heat in non-stick skillet. Add egg whites and salt. Scramble egg whites breaking up into small pieces while stirring. Continue cooking egg whites until all liquid has dried up in the pan leaving crumbly eggs and residual butter fat. Stir frequently to avoid browning the eggs as much as possible, though a small amount is okay. Eggs will smell more like toasted butter and less like eggs and be very crumbly and dry. Remove from heat and leave in skillet to stay warm momentarily.

Add cream cheese, mozzarella cheese, 2-3 Tbsp cream, parmesan, toasted gelatin, and plain gelatin to blender. Add hot eggs on top. Turn blender on low. Using pusher through open hole in lid, continue encouraging egg mix to blend. If no lid opening and/or pusher is available, stop blender frequently and use a spatula or other tool to pop air bubble and continue blending. If mixture is too dry to blend add more heavy cream 2-3 Tbsp at a time as as needed and continue pushing mixture down into blender blades until mixture starts to blend. Use as little cream as possible to make this happen but as much as is required to get a cohesive paste. Slowly increase speed to high if adjustable. If not, increase in whatever increments available until blending on high. Mixture should be a cohesive paste and just begin to flow into blades and blend but should remain as thick and dry as possible. Add 2-3 Tbsp of water to thin this mixture slightly and blend on high 10-20 seconds.

Preheat oven to 275F.

Remove mix to a large bowl. Then add egg white powder on top one Tbsp at a time and fold and smash into egg paste mix until well incorporated. So this for each additional Tbsp of egg white powder one at a time until all are well incorporated with no lumps.

Spread mix flat on parchment lined baking sheet. Mixture should be about 1/2 inch thick and as squared off as possible for even baking. Smooth top and bake in preheated oven for 30 minutes.

Remove baked egg mix from oven. The mix should be dry to the touch and very firm and springy to the touch. Let cool enough to handle but still warmer than room temperature. Cut into cubes for potato salad. Add bacon, chopped egg, or other elements as you wish. I use 6 chopped hardboiled eggs and 10 bacon slices chopped and crisped along with their bacon grease.

———
My Potato Salad Sauce (herbs and spices are optional and flexible based on your preference)

1 batch spreadable butter mayo
Sour cream (equal amount to mayo)
1 tsp parsley
1 tsp chives
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp paprika
1 pinch salt
2 tsp apple cider vinegar
2 tsp Dijon

Blend all and refrigerate. Toss with potato salad and refrigerate overnight.