How To Make Low Carb Potato Salad
This low-carb potato salad is a perfect meal if you are cutting on carb. Cauliflower is used instead of potato tossed with paprika for garnish.
Ingredients
- 1½lbscauliflower florets,chopped into ½ inch pieces
- kosher salt
- ½cupolive oil mayonnaise
- 1tspYellow Mustard
- 1½tspfresh dill
- black pepper,freshly ground, to taste
- ¼cupdill pickle,finely chopped
- 1celery stalk,medium, finely chopped
- ¼cupred onions,chopped
- 1tbsppickle juice
- 6hard boiled eggs
- paprika,for garnish
Instructions
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Place 1-inch of water in a large pot with 1 teaspoon of salt and bring to a boil. Add the cauliflower and cook until tender for 8 to 10 minutes. Drain and set aside in a large bowl.
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Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt, and pepper. Set aside.
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Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.
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Add pickle, celery, ¼ teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat.
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Garnish with remaining sliced eggs and sprinkle with paprika.
Nutrition
- Calories:Â 160.94kcal
- Fat:Â 11.06g
- Saturated Fat:Â 2.36g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 3.18g
- Polyunsaturated Fat:Â 4.38g
- Carbohydrates:Â 8.77g
- Fiber:Â 2.73g
- Sugar:Â 3.87g
- Protein:Â 7.63g
- Cholesterol:Â 149.20mg
- Sodium:Â 450.91mg
- Calcium:Â 56.12mg
- Potassium:Â 446.33mg
- Iron:Â 1.07mg
- Vitamin A: 61.83µg
- Vitamin C:Â 55.55mg
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