Cauliflower “Potato” Salad – Keto and Low Carb

Need a low carb side dish to serve at your next barbecue?  This might be just the dish you’re looking for!  I take two of my favorite barbecue sides- potato salad and egg salad and combined them with a Keto/Low Carb twist by using cauliflower.  

You can put this together in under 15 minutes and even make it ahead.  In fact, the longer it sits in the fridge, the better it will taste!

Ingredients

1 small head of cauliflower, cut into small bites

3 hard boiled eggs, chopped

2 tablespoons dill pickles, minced

1 tablespoon red onion, minced

1 tablespoon apple cider vinegar

3/4 cup mayonnaise

2 teaspoons dijon mustard

1/2 teaspoon celery salt

1/2 teaspoon dried dill

salt and pepper to taste

Preparation

Add the cauliflower florets to a microwave save bowl.

Microwave for 8-10 minutes or until slightly tender (or your desired texture).  You can steam it instead, if you don’t have or want to use a microwave, but I would not boil it, it will be too watery.

Drain any water and pat dry with paper towels.

Add the pickles, onion and egg to a large bowl.

Add all the remaining ingredients to a cup and mix well.

Pour in the cauliflower (while still warm) into the large bowl.

Then pour the sauce over the top and toss until well coated.

Store in the fridge until ready to serve, at least 1 hour or longer. The longer it sits, the better it will taste!

Makes 4 Servings

Macros:  Fat 33 grams – Protein 5 grams – Carbs (net) 2 grams

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Cauliflower "Potato" Salad - Keto and Low Carb

Prep Time

5 mins

Cook Time

8 mins

Total Time

13 mins

 

Need a low carb side dish to serve at your next barbecue?  This might be just the dish you're looking for!  I take two of my favorite barbecue sides- potato salad and egg salad and combined them with a Keto/Low Carb twist by using cauliflower.  You can put this together in under 15 minutes and even make it ahead.  In fact, the longer it sits in the fridge, the better it will taste!

Course: Side Dish

Servings: 6

Ingredients

• 1 small head of cauliflower cut into small bites
• 3 hard boiled eggs chopped
• 2 tablespoons dill pickles minced
• 1 tablespoon red onion minced
• 1 tablespoon apple cider vinegar
• 3/4 cup mayonnaise
• 2 teaspoons dijon mustard
• 1/2 teaspoon celery salt
• 1/2 teaspoon dried dill
• salt and pepper to taste

Preparation

1. Add the cauliflower florets to a microwave save bowl.  Microwave for 8-10 minutes or until slightly tender (or your desired texture).  You can steam it instead, if you don't have or want to use a microwave, but I would not boil it, it will be too watery.  Drain any water and pat dry with paper towels.

2. Add the pickles, onion and egg to a large bowl.  Add all the remaining ingredients to a cup and mix well.  Pour in the cauliflower (while still warm) into the large bowl. 

3. Pour in the cauliflower (while still warm) into the large bowl.  Then pour the sauce over the top and toss until well coated.  Store in the fridge until ready to serve, at least 1 hour or longer.  The longer it sits, the better it will taste!