Description
A low-carb alternative to traditional potato salad using cauliflower instead of potatoes.
Ingredients
Scale
- 1 head cauliflower, chopped
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 2 hard-boiled eggs, chopped
- Salt to taste
- Black pepper to taste
- Optional: Fresh dill or parsley for garnish
Instructions
- Steam or boil cauliflower until fork-tender, about 5-7 minutes. Drain well and let cool completely.
- In a large bowl, combine mayonnaise and Dijon mustard.
- Add cooled cauliflower, celery, red onion, and chopped eggs to the bowl.
- Gently mix everything together until well combined.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
- Garnish with fresh herbs if desired.
Notes
- Ensure cauliflower is completely cooled before mixing to prevent the mayonnaise from separating.
- Adjust the amount of mayonnaise and mustard to your preference.
- Add other desired ingredients like pickles, bacon, or chives.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Cauliflower, Low-Carb, Salad, Keto, Gluten-Free, Vegetarian