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!
Ingredients
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
Instructions
- 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.
Notes
Notes:
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.