Low Carb Cauliflower Potato Salad

This Cauliflower Potato Salad is a flavor loaded low carb 'mock potato' salad with all the traditional taste of the real deal! It is a healthy summertime must have for pool parties, picnic, BBQs and anytime there is a heatwave.

Head of cauliflower Eggs Pickles or sauerkraut Red onion Dill Mustard Light colored vinegar Plain yogurt Avocado oil mayo Salt Ground black pepper

Ingredients You Need

In a large pot, add eggs, cauliflower and enough water to cover. Bring to a boil and cook covered on low for 5 minutes.


Then, chop pickles, red onion and dill. Add to a large bowl along with mustard, vinegar, yogurt, mayo, salt and pepper. Stir everything together for easy salad mixing later.


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!


Refrigerate in an airtight container for up to 3 days. Do not freeze.


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