LOW CARB POTATO SALAD
Try this LOW CARB POTATO SALAD recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- kosher salt
- freshly ground black pepper to taste
- ingredients:
- 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)
- 1/4 cup finely chopped dill pickle
- 1 medium celery stalk finely chopped
- 1/4 cup chopped red onions
- 6 hard boiled eggs sliced
- 1 1/2 teaspoon fresh dill
- nutrition informationyield: 6 servings serving size: heaping 3/4 cup
- amount per serving:freestyle points: 4points +: 6c
- Carbohydrate 27.751229985 g
- Cholesterol 1272 mg
- Fat 32.49046737 g
- Fiber 11.5371498723506 g
- Protein 46.960202051 g
- Saturated Fat 9.8825857305 g
- Serving Size 1 1 (759g)
- Sodium 716.19756725 mg
- Sugar 16.2140801126494 g
- Trans Fat 5.70172105475 g
- Calories 582 calories
Total Time:35 minutes Prep Time:10 minutes Cook Time:25 minutes DIRECTIONS: 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.
