Low Carb Cauliflower Potato Salad
Low Carb Cauliflower Potato Salad is a lighter, healthier twist on the classic potato salad—made without the potatoes but with the same creamy texture and delicious flavor. Cauliflower makes the perfect substitute, keeping it low in carbs while still satisfying. It’s an ideal side dish for barbecues, a fresh lunch option, or a light dinner. Perfect for anyone following a low carb or keto lifestyle, or simply looking to eat a bit healthier without giving up classic flavors.
INGREDIENTS:
- 5 cups cauliflower florets
- 3 hard-boiled eggs, chopped
- ½ cup chopped celery
- ¼ cup chopped green onion
- ¼ cup chopped red onion or shallot
- 2 Tablespoons fresh dill, chopped
Dressing
- ½ cup avocado oil mayo
- 2 ½ Tablespoons apple cider vinegar
- 1 Tablespoon dijon mustard
- 2 Tablespoons fresh dill
- 1 Tablespoon shallot
- 1 clove garlic
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
INSTRUCTION:
Bring a large pot of water to a boil. Add cauliflower and cook until tender but still firm, about 10 minutes. Drain, run cold water over the cauliflower to cool. Drain completely.
Meanwhile, in a blender combine all dressing ingredients and blend until smooth.
In a large bowl, add the cauliflower, eggs, celery, green onion, shallot and dill. Add dressing and mix together well until everything is combined.
Refrigerate until chilled.
Enyoj!!
