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Cauliflower ‘Potato’ Salad


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  • Author: Amelia Sinclair
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x
  • Diet: Low Calorie

Description

A delicious and creamy cauliflower ‘potato’ salad that’s perfect for those looking for a low-carb alternative to traditional potato salad.


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

Instructions

  1. Steam or microwave cauliflower florets until tender, about 8-10 minutes.
  2. In a large bowl, combine minced dill pickles, red onion, and chopped eggs.
  3. In another bowl, mix mayonnaise, apple cider vinegar, Dijon mustard, and seasonings.
  4. Add warm cauliflower to the vegetable mixture and pour the dressing over it; toss gently to coat.
  5. Chill in the refrigerator for at least one hour before serving.

Notes

  • For extra flavor, you can add chopped chives or parsley.
  • Ensure the cauliflower is well-drained to avoid excess liquid in the salad.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 180
  • Sugar: 3g
  • Sodium: 500mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 100mg