Easy recipe for Low Carb Potato Salad (Under 5g Carbs)
Love potato salad but not the carbs? Our creamy Low Carb Potato Salad uses cauliflower for a healthy, keto twist you'll adore. Try the recipe
Ingredients
- 1 large head cauliflower about 2 lbs, cut into bite-sized florets
- 4 large eggs hard-boiled, peeled, and chopped
- 1 cup mayonnaise use a sugar-free, avocado oil-based mayo for best results
- 2 stalks celery finely chopped
- 0.25 cup red onion finely chopped
- 0.25 cup dill pickles sugar-free, finely chopped
- 2 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp fresh dill chopped
- 0.5 tsp sea salt or to taste
- 0.25 tsp black pepper freshly ground
- 1 pinch paprika for garnish
Instructions
- Place the cauliflower florets in a steamer basket over a pot of boiling water. Cover and steam for 5-7 minutes, until fork-tender but still firm. Do not overcook. Drain thoroughly and spread on a baking sheet to cool completely to room temperature.
- While the cauliflower cools, prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth and creamy.
- To the bowl with the dressing, add the completely cooled cauliflower, chopped hard-boiled eggs, celery, red onion, dill pickles, and fresh dill.
- Gently fold all the ingredients together until everything is evenly coated in the dressing. Be careful not to mash the cauliflower. Season with salt and pepper to your liking.
- For the best flavor, cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, give it a final stir and garnish with a sprinkle of paprika.
Notes
Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Chef's Tip: Ensuring the cauliflower is completely cool and dry is crucial to prevent a watery salad. Patting the florets with a paper towel after steaming can help remove excess moisture.
Variations: For extra flavor and protein, add 4 slices of cooked, crumbled bacon or 1/4 cup of shredded cheddar cheese.
