Low Carb Potato Salad
A low-carb faux “potato” salad made with cauliflower instead of potatoes, perfect for Keto or if you’re just looking to eat less carbs.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- kosher salt
- freshly ground black pepper to taste
- 1 tablespoon pickle juice
- 1 teaspoon yellow mustard
- paprika for garnish
- 1 pound cauliflower florets chopped into 1/2 inch pieces
- 1/2 cup olive oil mayonnaise (i love sir kensington)
- 1 teaspoon fresh dill
- 1/4 cup finely chopped dill pickle
- 1 medium celery stalk finely chopped
- 1/4 cup chopped red onions
- 6 hard boiled eggs sliced
- Carbohydrate 4.62412031 g
- Cholesterol 212 mg
- Fat 5.41490483944444 g
- Fiber 1.9225338329065 g
- Protein 7.82616572377778 g
- Saturated Fat 1.64708835091667 g
- Serving Size 1 1 serving (127g)
- Sodium 119.356835861111 mg
- Sugar 2.7015864770935 g
- Trans Fat 0.950261656694444 g
- Calories 97 calories
Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set aside in a large bowl.Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside.Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.Add pickle, celery, 1/4 teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat. Garnish with remaining sliced eggs and sprinkle with paprika.
