Low Carb Potato Salad
Introducing a delightful low-carb alternative to traditional potato salad, this dish swaps out potatoes for cauliflower, making it an excellent choice for those following a Keto diet or anyone aiming to reduce their carbohydrate intake.
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Ingredients
- 1 pound cauliflower florets
- 1 ½ teaspoon fresh dill
- Freshly ground black pepper
- 1/4 cup finely chopped dill pickle
- 1 medium celery stalk
- 1/4 cup chopped red onions
- 1 tablespoon pickle juice
- 6 hard boiled eggs
- paprika
- 1/2 cup olive oil mayonnaise
- 1 teaspoon yellow mustard
- Kosher salt
Instructions
- 1
Fill a large pot with 1 inch of water, adding 1 teaspoon of salt, and bring it to a rolling boil. Once boiling, introduce the cauliflower and let it simmer until it is tender, which should take about 8 to 10 minutes. After cooking, drain the cauliflower and transfer it to a spacious bowl.
- 2
In a separate small bowl, mix together the mayonnaise, mustard, dill, a pinch of salt, and pepper. Set this mixture aside for later use.
- 3
Take 4 of the eggs and chop them into pieces, adding them to the bowl containing the cauliflower. Keep the remaining two eggs intact and slice them for garnishing on top.
- 4
Incorporate the pickle, celery, 1/4 teaspoon of salt, pepper, and red onion into the bowl with the cauliflower. Pour in the mayo mixture along with some pickle juice, and gently toss everything together to ensure an even coating. Finish by adorning the salad with the sliced eggs and a light dusting of paprika.