Description
Cauliflower ‘Potato’ Salad is a flavorful twist on the classic dish, offering a creamy and satisfying alternative that everyone will love. Perfect for summer picnics, barbecues, or family dinners, this healthy recipe replaces traditional potatoes with nutritious cauliflower, making it an ideal low-carb choice for those on a keto diet. With its fresh ingredients such as hard-boiled eggs and dill pickles, each bite is packed with flavor. Best of all, this salad can be whipped up in just 15 minutes using simple ingredients that you likely already have on hand.
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 or microwave cauliflower florets until tender, about 8-10 minutes.
- In a large bowl, combine minced dill pickles, red onion, and chopped eggs.
- In another bowl, mix mayonnaise, apple cider vinegar, Dijon mustard, and seasonings.
- Add warm cauliflower to the vegetable mixture and pour the dressing over it; toss gently to coat.
- Chill in the refrigerator for at least one hour before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the salad (~140g)
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg