Side

Low Carb Potato Salad

Creamy olive oil mayonnaise and mustard coat tender cauliflower pieces, mingling with crisp celery, tangy pickles, and sweet red onion for a bright, satisfying bite. Sliced eggs and a dusting of paprika add the final savory touch.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Low Carb Potato Salad
Total
20 min
Prep
10 min
Cook
10 min
Serves
6

Nutrition per Serving

Calories
222
Protein
8g
Carbs
6g
Fat
20g
Fiber
2g
Sugar
2g
Sodium
290mg

Ingredients

  • 1 lb cauliflower florets (chopped into 1/2 inch pieces)
  • Kosher salt
  • 1/2 cup olive oil mayonnaise (I love Sir Kensington)
  • 1 tsp yellow mustard
  • 1 ½ teaspoon fresh dill
  • Freshly ground black pepper (to taste)
  • 1/4 cup finely chopped dill pickle
  • 1 medium celery stalk (finely chopped)
  • 1/4 cup chopped red onions
  • 1 tbsp pickle juice
  • 6 hard boiled eggs (sliced)
  • paprika (for garnish)

Instructions

  1. 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.
  2. Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside.
  3. Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.
  4. 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.