Low Carb Potato Salad Recipe

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Shawn
Shawn December 8, 2020
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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.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes
Serves:

Ingredients

  • lbscauliflower florets,chopped into ½ inch pieces
  • kosher salt
  • ½cupolive oil mayonnaise
  • 1tspYellow Mustard
  • tspfresh 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

  1. 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.

  2. Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt, and pepper. Set aside.

  3. Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.

  4. 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.

  5. Garnish with remaining sliced eggs and sprinkle with paprika.

Nutrition

  • Calories: 160.94kcal
  • Fat: 11.06g
  • Saturated Fat: 2.36g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 3.18g
  • Polyunsaturated Fat: 4.38g
  • Carbohydrates: 8.77g
  • Fiber: 2.73g
  • Sugar: 3.87g
  • Protein: 7.63g
  • Cholesterol: 149.20mg
  • Sodium: 450.91mg
  • Calcium: 56.12mg
  • Potassium: 446.33mg
  • Iron: 1.07mg
  • Vitamin A: 61.83µg
  • Vitamin C: 55.55mg
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