Description
Cauliflower ‘Potato’ Salad is a delicious and nutritious alternative to traditional potato salad, perfect for summer gatherings or weeknight dinners. This low-carb dish brings all the creamy, tangy flavors you love without the extra carbs, making it an ideal choice for those following keto or low-carb diets. With fresh ingredients like cauliflower, hard-boiled eggs, and dill pickles, you can whip up this delightful salad in under 15 minutes. It’s great for meal prep and actually tastes better after chilling in the fridge, allowing the flavors to meld beautifully. Serve it alongside grilled meats, over a bed of greens, or as part of your picnic spread for a refreshing side everyone will enjoy.
Ingredients
Scale
- 1 head of cauliflower (cut into small bites)
- 3 large hard-boiled eggs (chopped)
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1/4 cup red onion (minced)
- 3 tablespoons dill pickles (minced)
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Microwave cauliflower florets in a microwave-safe bowl for 8-10 minutes until slightly tender; drain and pat dry.
- In a large mixing bowl, combine minced red onion, chopped hard-boiled eggs, and minced dill pickles.
- In a separate cup, mix mayonnaise, apple cider vinegar, Dijon mustard, celery salt, dried dill, salt, and black pepper.
- Add warm cauliflower to the mixing bowl with other ingredients.
- Pour dressing over the top and toss until well coated.
- Chill in the fridge for at least one hour before serving for optimal flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Microwaving
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg