Cauliflower ‘Potato’ Salad
Cauliflower ‘Potato’ Salad is a refreshing and healthy alternative to the traditional potato salad, perfect for summer picnics, barbecues, and family gatherings. By substituting cauliflower for potatoes, this low-carb dish maintains a creamy texture thanks to a delightful dressing made with mayonnaise, dill pickles, and hard-boiled eggs. Not only is it quick to prepare—taking just 15 minutes—but it also brings a burst of flavor with each bite. Ideal for those on a keto diet or anyone seeking lighter fare, this salad is versatile enough to complement grilled meats or stand alone as a delicious side.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side
- Method: Microwaving
- Cuisine: American
Ingredients
Scale
- 1 head of cauliflower (cut into small bites)
- 3 large hard-boiled eggs (chopped)
- 1/4 cup red onion (minced)
- 3 tablespoons dill pickles (minced)
- 3/4 cup mayonnaise
- 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
- Microwave cauliflower florets in a microwave-safe bowl for 8-10 minutes until slightly tender; drain and pat dry.
- In a large bowl, mix minced pickles, red onion, and chopped eggs.
- In a separate cup, combine mayonnaise, vinegar, mustard, celery salt, dill, salt, and pepper; stir well.
- Add warm cauliflower to the large bowl and drizzle with dressing; toss to coat evenly.
- Chill in the refrigerator for at least one hour before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 155mg
Find it online: https://auntcooks.com/cauliflower-potato-salad/