I love potato salad…but I hate all those carbs…try low carb potato salad / with cauliflower instead …. It is SOOOO good!

This recipe is a delicious low-carb alternative to traditional potato salad. It’s packed with flavor and perfect for a summer potluck or barbecue.

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Low Carb Cauliflower “Potato” Salad

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Ingredients:

Ingredient Quantity
Cauliflower 1 head, steamed or boiled, cut into bite-sized pieces
Eggs 6, boiled, peeled, and separated
Mayonnaise or Miracle Whip 1/3 cup (full-fat, not light)
Mustard 3 tablespoons
Pickle relish 3 tablespoons
Onion 1/8 cup, chopped (uncooked; adjust to taste)
Salt To taste
Pepper To taste
Optional garnish Egg slices and parsley

Instructions:

  1. Prepare the Cauliflower:

    • Steam or boil the cauliflower florets until tender but not mushy, about 5-7 minutes.
    • Drain and let cool completely.
  2. Prepare the Eggs:

    • Boil the eggs: Place them in a saucepan, cover with water, bring to a boil, then remove from heat and let sit for 10-12 minutes. Drain and cool in ice water.
    • Peel and separate the eggs: Peel the eggs, separate the yolks into a bowl and mash them with a fork. Chop the egg whites into small bite-sized pieces.
  3. Mix the Salad:

    • In a large bowl, combine the cooked cauliflower, chopped egg whites, and mashed egg yolks.
    • Add the dressing: Add the mayonnaise or Miracle Whip, mustard, pickle relish, and chopped onion to the bowl. Mix until all ingredients are well combined.
    • Season with salt and pepper to taste. Mix again to ensure even distribution.
  4. Chill and Serve:

    • Cover the salad and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
    • Before serving, garnish with additional egg slices and chopped parsley if desired.

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