Cauliflower Salad Made Like Potato Salad Low Carb
Lower your carb intake without sacrificing flavor with this delectable Cauliflower Salad Made Like Potato Salad. This creamy, low-carb twist on the classic picnic favorite features tender cauliflower florets that mimic the texture of potatoes, paired with hard-boiled eggs, crisp celery, tangy dill pickles, and a punch of fresh dill. Tossed in a zesty dressing of mayonnaise, mustard, and a splash of white vinegar, this salad delivers all the comforting flavors you love, minus the starch. Ready in just 25 minutes, this dish is perfect for meal prep, potlucks, or as a refreshing side dish. Garnished with a sprinkle of paprika, it’s a vibrant and healthy addition to your table, sure to satisfy both keto enthusiasts and salad skeptics alike!
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 4 large eggs
- 0.5 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar
- 2 stalks, diced celery
- 0.25 cup, finely diced red onion
- 2 tablespoons, chopped dill pickles
- 1 tablespoon, chopped fresh dill
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon, for garnish paprika
Instructions
Cut the cauliflower into bite-sized florets, removing the leaves and core.
Bring a large pot of water to a boil and add a pinch of salt. Cook the cauliflower florets in the boiling water for 5-7 minutes, until tender but not mushy. Drain and set aside to cool.
Meanwhile, place the eggs in a small saucepan and cover them with water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Remove the eggs from the pot and place them in an ice bath for 5 minutes to cool. Peel and chop the eggs into small pieces.
In a large mixing bowl, combine the cooled cauliflower, chopped eggs, celery, red onion, and dill pickles.
In a separate small bowl, whisk together the mayonnaise, yellow mustard, white vinegar, fresh dill, salt, and black pepper. Adjust seasoning to taste.
Pour the dressing over the cauliflower mixture and gently fold until all ingredients are well coated.
Transfer the salad to a serving bowl and garnish with a light sprinkle of paprika for color.
Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
1306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 2728 mg | 119% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 13.1 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 251 mg | 19% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1867 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
