Cauliflower Potato Salad

One of the best low-carb salads that I’ve made for meals is cauliflower potato salad. It’s a crazy good mix of cauliflower, dill pickles, hard-boiled eggs, celery, avocado mayonnaise, olive oil, yellow mustard and spices. It comes out creamy and flavorful. Here is what my husband said about it “it almost melt in my mouth right with the first bite”. Well, it’s such a great compliment on my cooking skills!

I’m not a keto eater at all. I just love trying different meals. Then, cauliflower potato salad comes to me. It makes my daily meals more diverse and my salad life less boring. My kids who eat veggies less often also give this salad a nod. They add it to family’s favorite food list. We often serve it alongside roasted or baked chicken and beef. They both combine so well. I sometimes have it for light dinner and quick-prep lunch. Yummy!

As super duper impressive, cauliflower potato salad is great to serve as an appetizer at small parties and weekend gatherings. I tried it with a gathering ahead of New Year and it worked. Some of my friends also asked me for the recipe to make it at home. And you, ready to give it a go? Let’s get started!

Cauliflower Potato Salad

Recipe by Sandra MyersCourse: SidesCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

1

hour 

10

minutes

One of the best low-carb salads that I’ve made for meals is cauliflower potato salad. It’s a crazy good mix of cauliflower, dill pickles, hard-boiled eggs, celery, avocado mayonnaise, olive oil, yellow mustard and spices. It comes out creamy and flavorful.

Ingredients

• 2 heads cauliflower, cut into florets

• 1 cup dill pickles, diced

• 1 cup white onion, minced

• 1/2 cup celery, diced

• 6 large hard boiled eggs

• 1.5 cups avocado mayonnaise

• 1/4 cup yellow mustard

• 1 tablespoon apple cider vinegar

• 2 tablespoon olive oil

• 1/2 teaspoon sea salt

• 1/4 teaspoon black pepper

• paprika (for topping)

Directions

• Preheat oven to 375° F. Prepare 2 baking sheets lined with parchment paper.
• Add cauliflower in a large mixing bowl. Toss with olive oil, salt and pepper.
• Spread onto baking sheets, single layer. Bake for 30 minutes (flipping halfway through) until tops are just starting to turn golden. Allow to cool.
• Combine remaining ingredients in a large bowl. Add in baked cauliflower and 4 diced eggs. Toss to coat completely. Season with salt and pepper to taste.
• Assemble into a serving dish. Thinly slice other eggs and lay on top of salad.
• Sprinkle with paprika. Serve immediately or chill in the fridge until ready to serve.