Cauliflower Potato Salad
Delicious cauliflower potato salad is a low carb alternative to traditional potato salad.
Servings: 8 servings
Equipment
Ingredients
- 1 head cauliflower cut into bite-size pieces
- 4 hard boiled eggs chopped
- 2 green onions sliced
- ⅓ cup dill pickles chopped
- ½ cup radishes sliced
- ½ cup celery chopped
Dressing
- 1 cup mayonnaise
- 1 Tablespoon yellow mustard
- ½ teaspoon seasoning salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Boil cauliflower until tender crisp, about 8 minutes. Drain very well and allow to cool in a strainer.
- In a large bowl whisk together mayo, yellow mustard, seasoning salt, black pepper, and garlic powder.
- Add the cauliflower, eggs, green onions, dill pickles, radishes, and celery, and toss to combine.
- Cover and refrigerate for at least 2 hours before serving.
Notes
- It is important to ensure your cauliflower is very well drained to keep the dressing from getting watery.
- Substitute yellow mustard with 1 tsp dry mustard if desired.
- Leftovers will keep for 4 days in the refrigerator.
Nutrition
Calories: 243kcal | Carbohydrates: 3g | Protein: 4g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 441mg | Potassium: 191mg | Fiber: 1g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 18mg | Calcium: 34mg | Iron: 1mg