Description
Cauliflower Potato Salad is a refreshing and nutritious twist on the classic dish, perfect for summer gatherings. This low-carb salad offers a creamy texture and zesty flavor, making it an ideal side dish for picnics, barbecues, or casual dinners. With fresh ingredients like cauliflower, hard-boiled eggs, and crunchy vegetables, this guilt-free alternative satisfies cravings while keeping your health goals in check. Quick to prepare in just 15 minutes, it’s a versatile recipe that can be customized to your taste.
Ingredients
Scale
- 1 head of cauliflower (cut into small bites)
- 3 large hard-boiled eggs (chopped)
- 3/4 cup mayonnaise
- 1/4 cup red onion (minced)
- 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
Instructions
- Steam 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 pickles, red onion, and chopped hard-boiled eggs.
- In a separate bowl, mix mayonnaise with apple cider vinegar, Dijon mustard, celery salt, dried dill, salt, and black pepper.
- Add warm cauliflower to the mixing bowl and drizzle with dressing; gently toss until well combined.
- Chill in the fridge for at least one hour before serving for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Steaming
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 130mg