Cauliflower Potato Salad
User Reviews
4.8
96 reviews
Excellent
Cauliflower Potato Salad
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Mock potato salad made with all the same ingredients as a classic potato salad, except this version is perfect for keto and low carb followers. Roast the cauliflower to enhance the nutty flavor and serve along with your favorite main dish.
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Ingredients
- 6 cups cauliflower florets
- 1 cup mayonnaise
- 1 tablespoon prepared mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons pickle relish
- 4 hard boiled eggs chopped (reserve one for garnish)
Instructions
- Clean and cut cauliflower into bite size florets.
- Place cauliflower on a baking sheet and bake at 425°F degrees for 15 minutes, turning every 5 minutes. Remove from oven and cool.
- Mix mayonnaise, mustard, salt, and pepper in a large bowl. Add cooled cauliflower and relish. Stir in 3 chopped eggs.
- Cover dish and refrigerate for 2 hours.
- Slice the remaining egg and top on salad before serving.
Notes
- You'll need on large cauliflower to yield 6 cups of florets.
- The smaller the pieces the quicker the edges may brown. Keep an eye on the cauliflower while baking so they don't get too toasted.
Nutrition Information
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Serving
1g
Calories
253kcal
(13%)
Carbohydrates
6g
(2%)
Protein
5g
(10%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
19g
Cholesterol
105mg
(35%)
Sodium
536mg
(22%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 253kcal | 13% |
| Carbohydrates | 6g | 2% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 19g | 112% |
| Cholesterol | 105mg | 35% |
| Sodium | 536mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
96 reviews
Excellent
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