Low Carb Potato Salad

Name: Low Carb Potato Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 pound cauliflower florets; kosher salt; 1/2 cup olive oil mayonnaise; 1 teaspoon yellow mustard; 1 ½ teaspoon fresh dill; freshly ground black pepper; 1/4 cup finely chopped dill pickle; 1 medium celery stalk; 1/4 cup chopped red onions; 1 tablespoon pickle juice; 6 hard boiled eggs; paprika

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4.7

399 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6 servings
Calories
222 kcal
Course
Side Dish, Salad
Cuisine
American

Low Carb Potato Salad

Iris Warren

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A low-carb faux "potato" salad made with cauliflower instead of potatoes, perfect for Keto or if you're just looking to eat less carbs.

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Ingredients

Servings

1 pound cauliflower florets (chopped into 1/2 inch pieces)
kosher salt
1/2 cup olive oil mayonnaise (I love Sir Kensington)
1 teaspoon yellow mustard
1 ½ teaspoon fresh dill
freshly ground black pepper (to taste)
1/4 cup finely chopped dill pickle
1 medium celery stalk (finely chopped)
1/4 cup chopped red onions
1 tablespoon pickle juice
6 hard boiled eggs (sliced)
paprika (for garnish)

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Instructions

Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set aside in a large bowl.
Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside.
Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.
Add pickle, celery, 1/4 teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat. Garnish with remaining sliced eggs and sprinkle with paprika.

Nutrition Information

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Serving 3/4 cup Calories 222kcal (11%) Carbohydrates 5.5g (2%) Protein 8g (16%) Fat 20g (31%) Saturated Fat 3.5g (18%) Cholesterol 206mg (69%) Sodium 289.5mg (12%) Fiber 2g (8%) Sugar 2g (4%)