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
- Steam or microwave cauliflower florets until tender, about 8-10 minutes.
- In a large bowl, combine minced dill pickles, red onion, and chopped eggs.
- In another bowl, mix mayonnaise, apple cider vinegar, Dijon mustard, and seasonings.
- Add warm cauliflower to the vegetable mixture and pour the dressing over it; toss gently to coat.
- 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