Low Carb Classic Potato Salad
Indulge in the creamy goodness of this Low Carb Classic Potato Salad, a genius twist on the beloved picnic staple. By swapping traditional potatoes for tender cauliflower, this recipe delivers all the comforting flavors you love with a fraction of the carbs. A rich and tangy dressing made from mayonnaise, dill pickle relish, Dijon mustard, and apple cider vinegar perfectly complements the crisp celery, savory red onion, and protein-packed hard-boiled eggs. Fresh dill adds a burst of herbal brightness, while chilling the salad ensures a harmonious meld of flavors. Ideal for keto diets or low-carb lifestyles, this versatile dish is a refreshing side for barbecue feasts, summer gatherings, or meal prep. Easy to make and ready in just 25 minutes, your guests will never guess they're enjoying a healthier take on a classic favorite!
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 0.75 cup Mayonnaise
- 0.25 cup Dill pickle relish
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 medium Celery stalks
- 3 large Hard-boiled eggs
- 0.25 cup Red onion
- 2 tablespoons Chopped fresh dill
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Chop the cauliflower into small, bite-sized pieces, similar to the size of diced potatoes in a traditional potato salad.
Bring a large pot of water to boil. Add the cauliflower pieces and cook for 5-7 minutes or until they are just tender. Be careful not to overcook them, as they should hold their shape.
Drain the cauliflower in a colander and rinse with cold water to stop the cooking process. Allow it to cool and drain completely.
Meanwhile, dice the celery, hard-boiled eggs, and red onion into small pieces.
In a large mixing bowl, combine the mayonnaise, dill pickle relish, Dijon mustard, apple cider vinegar, salt, and black pepper. Stir until smooth and well combined.
Add the cooled cauliflower, diced celery, eggs, red onion, and fresh dill to the mixing bowl with the dressing. Toss gently until all the ingredients are well coated with the dressing.
Taste and adjust the seasoning with additional salt and pepper if needed.
Cover the salad with plastic wrap and refrigerate for at least one hour to allow the flavors to meld together.
Stir the salad before serving and garnish with a sprinkling of fresh dill if desired.
Nutrition Facts
Calories |
1801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.3 g | 193% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 3886 mg | 169% | |
| Total Carbohydrate | 89.6 g | 33% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 22.5 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 315 mg | 24% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3032 mg | 65% | |
*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.
