Low Carb Cauliflower Potato Salad Recipe
This Low Carb Cauliflower Potato Salad is a delicious, healthy alternative to traditional potato salad, perfect for those seeking a low-carb option without sacrificing flavor. Featuring tender cauliflower florets, hard-boiled eggs, fresh herbs, and a creamy avocado oil mayo dressing with a tangy vinegar kick, this salad is refreshing and satisfying. It’s perfect for picnics, potlucks, or as a light lunch side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Low Carb
Ingredients
Salad
- 5 cups cauliflower florets
- 3 hard-boiled eggs, chopped
- ½ cup chopped celery
- ¼ cup chopped green onion
- ¼ cup chopped red onion or shallot
- 2 tablespoons fresh dill, chopped
Dressing
- ½ cup avocado oil mayo
- 2 ½ tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill
- 1 tablespoon shallot, chopped
- 1 clove garlic
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
Instructions
- Boil cauliflower: Bring a large pot of water to a boil. Add the cauliflower florets and cook until they are tender but still firm, about 10 minutes. Drain the cauliflower and run cold water over it to cool down quickly; then drain completely to remove excess moisture.
- Blend dressing: In a blender, combine avocado oil mayo, apple cider vinegar, Dijon mustard, fresh dill, chopped shallot, garlic, sea salt, and ground pepper. Blend until the dressing is smooth and well mixed.
- Combine salad ingredients: In a large mixing bowl, add the cooled cauliflower, chopped hard-boiled eggs, celery, green onion, red onion or shallot, and chopped fresh dill.
- Add dressing and mix: Pour the prepared dressing over the cauliflower mixture and gently toss everything together until all ingredients are evenly coated with the dressing.
- Chill and serve: Refrigerate the salad until well chilled, at least 30 minutes. Serve cold and enjoy as a refreshing low-carb side dish.
Notes
- Ensure to drain the cauliflower well after boiling to avoid soggy salad.
- For added crunch, consider adding finely chopped pickles or cucumber.
- Can be made a day ahead to allow flavors to meld better.
- Adjust vinegar and mustard to taste for preferred tanginess.
