Description

Cauliflower ‘Potato’ Salad is a deliciously creamy, low-carb alternative to traditional potato salad that is perfect for any occasion. Whether you’re hosting a summer barbecue, enjoying a picnic, or looking for a healthy side dish for dinner, this salad offers all the flavors you love with fewer calories. Featuring tender cauliflower, hard-boiled eggs, and a zesty dressing made from mayonnaise and dill pickles, this refreshing dish is not only satisfying but also keto-friendly. Serve it chilled or at room temperature; it’s versatile enough to complement any main course while keeping your meal light and nutritious.

Ingredients

Scale

1 head of cauliflower (cut into small bites)
3 large hard-boiled eggs (chopped)
3/4 cup mayonnaise
3 tablespoons dill pickles (minced)
1/4 cup red onion (minced)
2 tablespoons apple cider vinegar
2 teaspoons dijon mustard

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Instructions

Steam the cauliflower in a microwave-safe bowl for 8-10 minutes until slightly tender. Drain and let cool.
In a large mixing bowl, combine chopped hard-boiled eggs, minced dill pickles, and red onion.
In a separate container, whisk together mayonnaise, apple cider vinegar, dijon mustard, celery salt, dried dill, salt, and pepper until smooth.
Add the cooled cauliflower to the egg mixture and drizzle the dressing over. Toss gently to coat.
Refrigerate for at least one hour before serving to enhance flavors.

Prep Time: 15 minutes
Cook Time: None
Category: Side Dish
Method: Steaming
Cuisine: American

Nutrition

Serving Size: 1 cup (200g)
Calories: 220
Sugar: 2g
Sodium: 450mg
Fat: 19g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 4g
Protein: 6g
Cholesterol: 150mg