Description

Cauliflower Potato Salad is a refreshing and healthy twist on the traditional potato salad, offering a light and creamy alternative that’s perfect for any gathering. This delightful dish combines tender cauliflower with hard-boiled eggs and a tangy dressing, making it an ideal choice for summer picnics, BBQs, or simple family dinners. Quick to prepare in under 15 minutes, this low-carb salad is not only packed with flavor but also caters to keto diets. Enjoy it as a side dish or a light meal that everyone will adore.

Ingredients

Scale

1 head of cauliflower (cut into small bites)
1/4 cup red onion (minced)
3 large hard-boiled eggs (chopped)
3/4 cup mayonnaise
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

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Instructions

In a microwave-safe bowl, steam the cauliflower florets for 8-10 minutes until tender. Drain and pat dry.
In a large mixing bowl, combine minced pickles, red onion, and chopped eggs.
Mix the mayonnaise, vinegar, mustard, celery salt, dill, salt, and pepper in a separate cup.
Add warm cauliflower to the mixing bowl and pour the dressing over it; toss until well coated.
Chill in the refrigerator for at least one hour before serving.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Microwave
Cuisine: American

Nutrition

Serving Size: 1 cup (200g)
Calories: 210
Sugar: 2g
Sodium: 350mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 3g
Protein: 6g
Cholesterol: 80mg