This Low Carb Cauliflower Potato Salad is a fun twist on the classic! It features crunchy cauliflower instead of potatoes, making it lighter but just as tasty.
I love serving this at picnics—everyone thinks it’s the real deal! Plus, it’s great for those looking to cut carbs without losing flavor. You’ll want seconds, trust me!
Key Ingredients & Substitutions
Cauliflower: The star of this dish! Look for a firm, fresh head of cauliflower. If you want something quicker, frozen cauliflower florets work well too; just be sure to thaw and drain them before using.
Mayonnaise: I recommend full-fat mayo for the best flavor and creaminess. If you need a lighter option, try Greek yogurt instead for a tangy twist. For a vegan option, use chickpea mayonnaise.
Hard-Boiled Eggs: Eggs add protein and richness. If you’re vegan, you can skip them or use mashed avocado for creaminess, though it will change the flavor slightly.
Dijon Mustard: This gives a nice kick to the salad. If you don’t have Dijon, yellow mustard will do, but use less since it’s usually more tangy.
How Do I Cook Cauliflower to Get the Right Texture?
Cooking cauliflower properly is key to achieving that perfect texture! Here’s how to do it right:
- Start by cutting the cauliflower into small, even florets. This helps them cook evenly.
- Boil the florets for 3-4 minutes until they are just tender. You don’t want them mushy!
- Immediately plunge them into ice water. This stops the cooking process and keeps them crisp.
- After cooling, drain and pat them dry to get rid of excess water. This prevents your salad from getting soggy.
Getting this step right will keep your cauliflower salad light and fresh!
Low Carb Cauliflower Potato Salad
Ingredients:
- 1 large head of cauliflower (about 1.5 pounds), cut into small florets
- 3 large hard-boiled eggs, chopped
- 1/2 cup celery, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup dill pickles, chopped (optional)
- 1/3 cup mayonnaise (use full-fat for best flavor)
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar or lemon juice
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley or dill, chopped (for garnish)
Time Needed:
This recipe takes about 10 minutes to prep and another 30 minutes for chilling in the refrigerator. In total, you’ll need about 40 minutes to whip up this light and tasty salad!
Instructions:
1. Cook the Cauliflower:
Start by bringing a large pot of salted water to a boil. Add the cauliflower florets and cook them for 3 to 4 minutes, just until they are tender but still firm—no one wants mushy cauliflower! Once cooked, drain the florets and immediately transfer them to a bowl filled with ice water. This stops the cooking process and keeps the florets crisp. After a few minutes, drain the cauliflower again and pat it dry with paper towels.
2. Mix the Salad Ingredients:
In a large mixing bowl, combine the drained cauliflower florets, chopped hard-boiled eggs, diced celery, finely chopped red onion, and dill pickles if you chose to add them. These ingredients come together to give your salad a nice crunch and flavor!
3. Make the Dressing:
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar (or lemon juice), smoked paprika (if you’re using it), and season with salt and pepper to taste. This dressing will provide that creamy finish to your salad.
4. Combine Everything:
Pour the dressing over the cauliflower mixture and gently toss everything together until well coated. Be careful not to break the cauliflower florets while mixing!
5. Chill and Serve:
Before serving, taste the salad and adjust the seasoning if needed. Then, refrigerate the salad for at least 30 minutes to let all the flavors meld together beautifully. It’s worth the wait!
6. Garnish:
When you’re ready to serve, give it a quick stir and garnish with chopped fresh parsley or dill. Enjoy this creamy and satisfying low carb cauliflower potato salad at your next gathering or as a healthy side dish!
Enjoy!
FAQ
Can I Use Frozen Cauliflower Instead of Fresh?
Yes, you can use frozen cauliflower florets! Just make sure to thaw them completely and drain any excess moisture before proceeding with the recipe to avoid a soggy salad.
How Long Will This Salad Last in the Fridge?
This cauliflower potato salad can be stored in an airtight container in the refrigerator for up to 3 days. It may become a bit softer over time, but the flavors will continue to meld!
What Can I Substitute for Mayonnaise?
If you’re looking for a substitute for mayonnaise, you can use Greek yogurt for a tangy twist, or a vegan mayo if you prefer a dairy-free option. Both will work well in this recipe!
Can I Add Other Vegetables?
Absolutely! Feel free to customize this salad by adding other vegetables like bell peppers, carrots, or cucumber for extra crunch and flavor. Just remember to keep the total volume similar for the best texture!
