Cauliflower Potato Salad
Cauliflower potato salad is a low carb twist on the classic dish, substituting the potatoes for roasted cauliflower! Simple ingredients, minimal prep, and so delicious, each serving has less than 3 grams net carbs!
Prep Time5minutes minutes
Cook Time15minutes minutes
Total Time20minutes minutes
Servings8 servings
Calories186kcal
Ingredients
For the salad
1 medium cauliflower chopped into bite sized florets
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
1/2 large red onion finely chopped
3 stalks celery finely chopped
3 hard boiled eggs chopped
2 large dill pickles finely chopped
For the dressing
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon pickle juice
2 tablespoons 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
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.
Nutrition
Serving: 1serving | Calories: 186kcal | Carbohydrates: 6g | Protein: 8g | Fat: 14g | Sodium: 802mg | Potassium: 331mg | Fiber: 3g | Vitamin A: 248IU | Vitamin C: 36mg | Calcium: 52mg | Iron: 1mg | NET CARBS: 3g
