Cauliflower Potato Salad
Print

Cauliflower Potato Salad

Low carb, paleo cauliflower potato salad tastes so much like the real thing, it amazes me every time I make it.
Course Side Dish
Cuisine American
Keyword cauliflower
Prep Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 325kcal
Author Vered DeLeeuw

Ingredients

  • 1 medium cauliflower head (1 lb. when trimmed)
  • 1 cup chopped celery
  • 1/2 cup diced dill pickles
  • 1 small red onion, chopped
  • 1 cup avocado oil mayonnaise
  • 1 tablepsoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon kosher salt or 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 4 hard-boiled eggs, cut into chunks

Instructions

  • Cut the cauliflower into bite-size pieces. Place in a large microwave-safe bowl. Add a tablespoon of water, cover with a microwave-safe plate and microwave on high for 7 minutes, or until just tender. Strain into a colander and allow to cool for a few minutes. Transfer to a large serving bowl.
  • Stir in the celery, the pickles and the onions.
  • In a small bowl, mix together the mayonnaise, mustard, garlic, salt and pepper. Add to the cauliflower mixture and mix gently with a spatula.
  • Gently stir in the eggs. Serve immediately, or cover and chill for an hour or so to allow flavors to meld.

Nutrition

Calories: 325kcal | Carbohydrates: 7g | Protein: 6g | Fat: 30g | Saturated Fat: 5g | Sodium: 667mg | Fiber: 3g | Sugar: 7g