Low-Carb Cauliflower Potato Salad
Cauliflower Potato Salad Recipe has all the flavors of the traditional potato salad, but it has no potato, is low carb, and healthier!
For the salad
- 1 med cauliflower chopped into bite sized florets
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
- ½ large red onion finely chopped
- 3 stalks celery finely chopped
- 3 hard boiled eggs chopped
- 2 large dill pickles finely chopped
For the dressing
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp pickle juice
- 2 tbsp dill finely chopped
Preheat the oven to 200C/400F. Add your chopped cauliflower, sprinkle with salt and pepper and drizzle with the olive oil.
Bake the cauliflower for 20-25 minutes, until lightly brown and tender. Remove from the oven and let it cool to room temperature.
In a small bowl, combine the dressing ingredients and whisk until smooth.
Once the cauliflower has cooled, add it to a bowl with the chopped onion, celery, pickles, and boiled eggs. Mix through the dressing. Sprinkle with the chopped dill and serve immediately.
TO STORE: Leftovers should be stored in the refrigerator, covered, for up to 3 days
TO FREEZE: Place the salad in an airtight container and store it in the freezer for up to 2 months.
TO MAKE AHEAD: Prepare the salad and the dressing separately up to 2 days in advance. When ready to serve, add the dressing over the salad.
Serving: 1serving | Calories: 186kcal | Carbohydrates: 6g | Protein: 8g | Fat: 14g | Sodium: 802mg | Potassium: 331mg | Fiber: 3g | Vitamin A: 248IU | Vitamin C: 36mg | Calcium: 52mg | Iron: 1mg | NET CARBS: 3g