Keto "Potato" Salad That Fools Everyone

Ingredients

Keto "potatoes"

• About 3 tbsp butter (1/3 stick)
• 32 oz egg whites (25–30 whites)
• Large pinch of 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

Potato salad dressing

• 1 cup no-sugar sweet gherkins, diced
• 1/2 cup diced celery
• 2 hard-boiled eggs, diced
• 2 tbsp diced canned pimento
• 1 cup Duke's-style keto mayo
• 1 tsp mustard
• A splash of Thousand Island dressing (see the video)
• Salt and black pepper, to taste
• Paprika, for topping

Instructions

1. Melt the butter in a nonstick skillet over medium heat. Add the egg whites and salt and scramble, breaking them into small pieces.
2. Keep cooking until all the liquid is gone and the eggs are dry and crumbly and smell like toasted butter. Avoid browning as much as possible. Keep warm.
3. In a blender, add the cream cheese, mozzarella, 2–3 tbsp cream, Parmesan and both gelatins, then the hot eggs on top.
4. Blend on low, adding cream 2–3 tbsp at a time only as needed to get a thick paste. Increase to high, then add 2–3 tbsp water and blend 10–20 seconds.
5. Preheat the oven to 275°F.
6. Move the paste to a bowl and fold in the egg white powder 1 tbsp at a time until smooth with no lumps.
7. Spread about 1/2 inch thick on a parchment-lined sheet, squared off for even baking. Bake 30 minutes until dry, firm and springy.
8. Meanwhile, mix all the dressing ingredients in a bowl.
9. Cool the "potato" until you can handle it but it's still warm, cut into cubes, and fold into the dressing. Top with paprika. Enjoy!