I’m having a love affair with cauliflower. I know I’m not alone. Everyone is going mad for the vegetable which is probably why I am having a hard time finding it at the store! It’s having it’s moment, much like the avocado did in 2017. In fact, it’s practically putting spuds out of business (I jest, nothing beats French fries). I have been making mashed cauliflower for years because it’s much healthier than mashed potatoes, but now I’m getting even more adventurous. I’m even loving cauliflower crust pizza. But then I started thinking, I adore potato salad, so why not make potato salad made with cauliflower instead of potatoes? You’ll definitely want to try this amazing low carb cauliflower potato salad recipe.
Low Carb Cauliflower Potato Salad
This no potato potato salad is really quite delicious. It’s also natural and healthy. I worked hard to come up with the best cauliflower potato salad and I think I accomplished it. Sure it’s a mock potato salad and I’m really not trying to fool anybody, but trust me – you won’t miss the potatoes.
The best part of this healthy cauliflower potato salad is that it’s low-carb and keto-friendly. If you desire you can replace the regular mayonnaise with olive oil mayonnaise. To be honest my favorite part of potato salad is the add-ins like chopped hard boiled eggs, pickles and onion. You can even add dill if you’d like. The worst part of making potato salad is peeling the potatoes and since there are none in this recipe, it’s a whole lot easier! You only have to peel the hard boiled eggs! I perfected this low carb mock potato salad so you can be assured it will be a hit at every BBQ you take it to this summer!
Mock Potato Salad
So without further ado, here is my mock potato salad recipe using cauliflower. Oh and make it a day before you plan to serve it because it tastes even better the longer it’s refrigerated (up to 4 days).
Low Carb Cauliflower “Potato” Salad Recipe
Yields: 6 servings
Prep: 10 minutes | Cook: 25 minutes | Total: 35 minutes
1 large head of cauliflower
½ cup sweet onion, finely chopped
1 celery stalk, finely chopped
4 boiled eggs, chopped small
¼ cup dill pickle relish
½ cup mayonnaise 1 teaspoon yellow mustard
Himalayan pink salt and pepper
Paprika for garnish
1. Chop cauliflower into small bite-size pieces. Place an inch of water in a large pot and bring to a boil. Add the cauliflower and cook for 8-10 minutes. Turn off heat. Drain cauliflower and return to pot. Sprinkle the cooked cauliflower with pink salt, then add the chopped egg, onion and celery.
2. In a small bowl, combine dill pickle relish, mayonnaise, yellow mustard, and a sprinkle of salt and pepper. Pour the mixture over the cauliflower and toss to completely coat.
3. Pour the cauliflower salad into serving bowl and garnish with paprika if desired.
4. Store in the refrigerator until ready to serve.
Serving Size: 1
Amount Per Serving: Calories: 204Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 100mgSodium: 330mgCarbohydrates: 8gFiber: 4gSugar: 4gProtein: 6g
Try more of Lauren’s delicious and healthy recipes like Must-Try Paleo Sweet Potato Tuna Cakes Recipe and Decadent No-Bake Salted Caramel Chocolate Pie Is Gluten-Free!
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