Description
Cauliflower ‘Potato’ Salad is a refreshing and healthier alternative to traditional potato salad, perfect for summer gatherings or a light lunch. This creamy, low-carb dish features fresh cauliflower, boiled eggs, and zesty pickles, all brought together with a flavorful dressing. In just 15 minutes, you can whip up this delightful salad that caters to keto and gluten-free diets while still delivering on taste. Whether you’re heading to a picnic or enjoying a BBQ at home, this Cauliflower ‘Potato’ Salad is sure to impress your guests and become a staple in your summer repertoire.
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 the cauliflower in a microwave-safe bowl for 8-10 minutes until tender. Drain excess water and pat dry.
- In a large mixing bowl, combine minced pickles, red onion, and chopped hard-boiled eggs.
- In a separate cup, mix mayonnaise, apple cider vinegar, Dijon mustard, celery salt, dried dill, salt, and pepper for the dressing.
- Add warm cauliflower to the mixing bowl with other ingredients and pour the dressing over it.
- Toss gently until well combined. Chill in the fridge for at least one hour before serving to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Steaming
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg