Description
This low carb potato salad uses cauliflower as a delicious and healthy alternative to potatoes, perfect for a lighter side dish.
Ingredients
Scale
- 1 large head cauliflower, cut into 1-inch florets
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 hard-boiled eggs, chopped (optional)
- Salt and black pepper to taste
- Fresh dill or parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook until tender-crisp, about 5-7 minutes. Do not overcook.
- Drain the cauliflower well and immediately transfer it to a large bowl filled with ice water to stop the cooking process. Drain again thoroughly and pat dry with paper towels.
- In a separate medium bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth.
- Add the cooled cauliflower, celery, red onion, and chopped hard-boiled eggs (if using) to the large bowl.
- Pour the dressing over the cauliflower mixture and gently toss to combine, ensuring all florets are coated.
- Season with salt and black pepper to taste.
- Cover the bowl and refrigerate for at least 30 minutes, or preferably 1-2 hours, to allow the flavors to meld.
- Garnish with fresh dill or parsley before serving, if desired.
Notes
- For extra flavor, roast the cauliflower instead of boiling it until tender and slightly browned.
- Adjust the amount of mayonnaise and mustard to your personal preference.
- You can add other low-carb vegetables like bell peppers or radishes for extra crunch and color.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 150-200
- Sugar: 3-5g
- Sodium: 200-300mg
- Fat: 12-18g
- Saturated Fat: 2-3g
- Unsaturated Fat: 10-15g
- Trans Fat: 0g
- Carbohydrates: 5-7g
- Fiber: 2-3g
- Protein: 3-5g
- Cholesterol: 30-60mg