Low Carb Cauliflower Potato Salad with a lot of flavor that will blow your mind. It’s just brilliant!
Author:Olena of ifoodreal.com
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:8 servings 1x
2.5–3 lbs cauliflower head, chopped into 1/2” pieces
4 eggs, large
3/4 cup pickles or sauerkraut, finely chopped
3 tbsp red onion, finely chopped
3 tbsp dill, finely chopped
2 tsp mustard
1 tsp any light colour vinegar
1/2 cup plain yogurt, 2%+ fat
1/4 cup avocado oil mayo
1 tsp salt
Ground black pepper, to taste
In a large pot, add eggs, cauliflower and enough water to cover. Bring to a boil and cook covered on low for 5 minutes.
While cauliflower is cooking, chop pickled, red onion and dill. Add to a large bowl along with mustard, vinegar, yogurt, mayo, salt and pepper. You can now stir everything together for easy salad mixing later. If in a rush to eat, refrigerate the bowl to help potato salad cool down faster. It tastes best cold!
After 5 minutes of cooking, remove the eggs with a spoon and place in a bowl with ice + cold water. Let cool for 5 minutes.
Drain cauliflower in a colander and rinse with cold water. Set aside.
Peel and dice the eggs. Then add to the bowl along with cooled and drained cauliflower.
Gently stir cauliflower potato salad. Refrigerate for at least 30 minutes to 1 hour. It tastes best cold!
Store: Refrigerate covered for up to 3 days.
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