Description
Low-Carb Potato Salad is actually made with cauliflower instead of potatoes, perfect for Keto or if you’re just cutting back on the carbs.
Yield: 6servings | Serving Size: 3/4 cup
Ingredients
1poundcauliflower florets, chopped into 1/2 inch pieces
Kosher salt
1/2cupolive oil mayonnaise, I love Sir Kensington
1teaspoonyellow mustard
1 ½teaspoonfresh dill
Freshly ground black pepper, to taste
1/4cupfinely chopped dill pickle
1medium celery stalk, finely chopped
1/4cupchopped red onions
1tablespoonpickle juice
6hard boiled eggs, sliced
paprika, for garnish
Instructions
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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
