Cauliflower Potato Salad
This Cauliflower Potato Salad is made with cauliflower instead of potatoes for a low-carb keto friendly summer salad - just as tasty as the original recipe!
Servings: 6 servings
Ingredients
- 1 head cauliflower chopped into 1/2 inch pieces
- 1 tablespoon olive oil
- Salt and pepper to taste
Dressing
- ¼ cup avocado mayonnaise
- 2 tablespoon Dijon mustard
- 2 tablespoon dill pickle juice
- ¼ cup celery finely chopped
- ¼ cup red onions finely chopped
- ¼ cup dill pickle finely chopped
- 2 hard-boiled eggs diced
- Dill for garnish
- Dash paprika
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the cauliflower with salt, pepper and olive oil and spread evenly on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes until the cauliflower is fork tender. Set aside to cool.
- In a large bowl, make the dressing by whisking the mayonnaise, mustard and dill pickle juice. Add the chopped celery, red onions, pickles, cauliflower and eggs, and season with salt and pepper. Toss gently to combine evenly.
- Garnish with chives and sprinkle with paprika.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead Tips: You can make the dressing in advance and you can also cook the cauliflower in advance. Then all you'd have to do is assemble everything together.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of pickle juice, you can use another acidic liquid like apple cider vinegar or lemon juice.
- Instead of pickles, you can use relish or dill relish.
Nutrition
Calories: 143kcal | Carbohydrates: 7g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 66mg | Sodium: 295mg | Potassium: 335mg | Fiber: 2g | Sugar: 3g | Vitamin A: 115IU | Vitamin C: 46.7mg | Calcium: 36mg | Iron: 0.7mg
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