Description

Cauliflower ‘Potato’ Salad is a delightful and healthy twist on the classic potato salad, making it the perfect addition to summer picnics and BBQs. This low-carb dish delivers all the creamy goodness of traditional potato salad without the extra carbs. With a rich mayonnaise dressing combined with crunchy pickles and hard-boiled eggs, this salad is both satisfying and nutritious. Ready in just 15 minutes, it’s an ideal choice for busy weeknights or last-minute gatherings. Serve it chilled as a standalone dish, or pair it with grilled meats for a balanced meal that everyone will love.

Ingredients

Scale

1 head of cauliflower (cut into small bites)
3 large hard-boiled eggs (chopped)
3/4 cup mayonnaise
1/4 cup red onion (minced)
3 tablespoons dill pickles (minced)
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1/2 teaspoon celery salt
1/2 teaspoon dried dill
1/4 teaspoon salt
1/4 teaspoon ground black pepper

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Instructions

Steam cauliflower in a microwave-safe bowl for 8-10 minutes until slightly tender. Drain excess water and pat dry.
In a large bowl, combine minced pickles, red onion, and chopped eggs.
In another bowl, mix mayonnaise, apple cider vinegar, Dijon mustard, celery salt, dried dill, salt, and pepper until smooth.
Add warm cauliflower to the large bowl with other ingredients. Pour the dressing over and toss gently until well coated.
Chill in the fridge for at least one hour before serving for enhanced flavor.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Steaming
Cuisine: American

Nutrition

Serving Size: 1 cup (150g)
Calories: 250
Sugar: 2g
Sodium: 450mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 3g
Protein: 6g
Cholesterol: 100mg