Cauliflower Potato Salad
This Cauliflower Potato Salad is a low carb version of a potato salad that tastes like a real deal, is gluten-free and easy to make.
Servings: 8 servings
Calories: 97kcal
Ingredients
- 2.5-3 pounds head of cauliflower chopped into 1/2" pieces
- 4 large eggs
- 3/4 cup pickles finely chopped
- 3 tablespoons red onion finely chopped
- 3 tablespoons dill finely chopped
- 2 teaspoons mustard
- 1 teaspoon vinegar white or white wine
- 1/2 cup plain yogurt 2%+ fat
- 1/4 cup mayo
- 1 teaspoon salt
- Ground black pepper to taste
Instructions
- In a large pot, add eggs, cauliflower, enough cold water to cover and a bit of salt. Bring to a boil and cook covered on low heat for 5 minutes.
- Then remove the eggs with a slotted spoon and place in an ice bath for 5 minutes. Drain cauliflower in a colander, rinse with cold water and set aside.
- While cauliflower is cooking, chop pickles, red onion and dill. Add to a large bowl along with mustard, vinegar, yogurt, mayo, salt and pepper. Stir and refrigerate.
- Peel and dice the eggs. Then add to the bowl with dressing, along with cauliflower, and gently stir.
- Refrigerate salad for 30 minutes - 1 hour. Serve cold!
Video
Notes
- Store: Refrigerate covered for up to 3 days.
- Make ahead: Refrigerate salad assembled but not stirred for up to 48 hours. Stir a few hours before serving as potato salad benefits from flavors "marrying" each other.
- Cut cauliflower into same size pieces: Not only does this ensure your cauliflower cooks evenly, but also helps when eating it.
- Don't overcook cauliflower: Cook only until al dente or fork tender. Then remove from the stove top, drain in a colander, and rinse with cold water to stop the cooking process.
Nutrition
Calories: 97kcal | Carbohydrates: 9g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 555mg | Fiber: 3g | Sugar: 4g