Low Carb Potato Salad
User Reviews
4.7
Low Carb Potato Salad
Description
The Low Carb Potato Salad replaces traditional potatoes with boiled and tender cauliflower florets, which maintain a firm yet soft texture suitable for salads. The dressing combines mayonnaise, yellow mustard, fresh dill, and pickle juice, infusing a tangy, slightly sharp flavor profile reminiscent of classic potato salad. Chopped dill pickles, celery, and red onion add crunchy contrast and layered flavors. Hard boiled eggs are mixed in for richness and garnished on top with paprika for color and subtle smoky notes.
This salad is mixed gently to coat the cauliflower evenly without mashing it, keeping the pieces distinct. The balance of creamy dressing with fresh herbs and pickles creates a refreshing yet hearty side dish. It’s ideal for those looking to enjoy familiar flavors without the carbohydrates of potatoes.
The dish is best served chilled and can accompany grilled foods or be enjoyed on its own as a light salad. The use of fresh dill and good-quality mayonnaise enhances the flavor depth.
Ingredients
- 1 pound cauliflower chopped into 1/2 inch pieces, florets
- kosher salt
- 1/2 cup mayonnaise I love Sir Kensington, olive oil
- 1 teaspoon yellow mustard
- 1 ½ teaspoon dill fresh
- black pepper to taste, freshly ground
- 1/4 cup dill pickle finely chopped
- 1 celery finely chopped, medium stalk
- 1/4 cup red onion chopped
- 1 tablespoon pickle juice
- 6 egg sliced, hard boiled
- paprika (for garnish)
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
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
