Low-Carb Potato Salad With Cauliflower
With the same great taste as classic potato salad, everyone will be fooled by this delicious low-carb twist!
Servings 8 People, as a side
Calories 160kcal
Ingredients
- Sea salt
- 5 cups cauliflower cut into florets
- 4 eggs
- 1/2 cup celery thinly sliced
- 1/4 cup red onion diced
For The Dressing:
- 9 tablespoons mayonnaise
- 5 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons dill stir-in paste
- 1/2 teaspoon paprika
- 2 teaspoons sea salt
- Pinch of pepper
Instructions
- Bring a large pot of salted water to a boil. Once boiling, add the cauliflower, cover, and cook until just fork-tender, about 9-10 minutes.
- While the cauliflower cooks, place the eggs in a medium pot and cover with 2 inches of water. Bring to a boil on high heat. Once boiling, turn off the stove, and cover the pot. Let sit for 12 minutes, and then drain and cover with cold water.
- Once the cauliflower is cooked, drain it, and then spread the florets onto a large sheet of paper towel. Use more paper towel to gently press out any excess water. Add the florets to a large bowl.
- Peel and dice the boiled egg. Add the eggs to the bowl with the cauliflower, along with the celery and red onion.
- Whisk all the dressing ingredients in a medium bowl, and then add the dressing to the cauliflower mixture. Stir until well combined.
- Cover and refrigerate for at least 2 hours to let the flavors develop.
- Season to taste with salt and pepper before serving.
Nutrition
Calories: 160kcal | Carbohydrates: 4g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 88mg | Sodium: 771mg | Potassium: 253mg | Fiber: 2g | Sugar: 2g | Vitamin A: 223IU | Vitamin C: 31mg | Calcium: 34mg | Iron: 1mg