The cauliflower taste is actually quite mild, and the texture is very much like regular potato salad. The key is cooking the cauliflower to the same softness as cooked potatoes would be. Make sure your florets are very small, too.
Other than the cauliflower, this low carb potato salad is just like the one you’re probably used to. It has the classic add-ins of hard boiled eggs, celery, and onions. The dressing is your typical mayonnaise base with mustard, vinegar, and spices. So simple, and so good.
And, you’ll love that you can get all the same flavors without the carbs.
SERVINGS 5 1-cup servings
Net carbs per serving (1 cup): 6g
INGREDIENTS
- 1 large head Cauliflower (cut into small florets)
- 2/3 cup Mayonnaise
- 1 tbsp Apple cider vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp Garlic powder
- 1/2 tsp Paprika
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- 1/3 cup Onion (finely diced)
- 1/3 cup Celery (finely diced)
- 2 large Eggs (hard boiled, chopped)
- Chives, Parsley or Dill (for garnish - optional)
INSTRUCTIONS
Cook the cauliflower on the stove or in the microwave.
Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes). Drain well.
Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons of water. Microwave on high for 10 minutes, stirring halfway through. Drain well.
Meanwhile, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
Stir the cauliflower, onion, celery, and egg together with the dressing. If desired, garnish with chives and additional paprika.
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