This Cauliflower Potato Salad tastes just like the classic potato salad that you’re used to, just with way less carbs and healthier ingredients!
Recently I’ve been making this low-carb Cauliflower Potato Salad for family get-togethers where I know I’ll be tempted by my grandmother’s ridiculously good potato salad.
INGREDIENTS
- 2 heads of cauliflower diced (about 10 cups)
- 2 tablespoon olive oil
- 1/2 teaspoon salt and pepper
- 1.5 cups mayonnaise
- 1/4 cup yellow mustard
- 1 cup diced dill pickles
- 1 cup minced white onion
- 1/2 cup diced celery
- 6 hardboiled eggs
- 1 tablespoon apple cider vinegar or white vinegar
- Paprika for topping
INSTRUCTIONS
- Preheat the oven to 375° F. Line 2 large baking sheets with parchment.
- Dice the cauliflower into 1 inch cubes and toss with olive oil and salt and pepper. Spread onto the baking sheets in a single layer. Bake for 30 minutes (flipping halfway through) until the tops are just starting to turn golden. Let cool.
- While the cauliflower is baking hard boil your eggs.
- In a large bowl combine the remaining ingredients, add it the cauliflower and 4 diced eggs, toss to coat. Taste for salt and pepper and add more if needed. Layer the salad into a serving dish, thinly slice the remaining eggs and lay them across the top. Sprinkle with paprika, chill until ready to serve.
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