This recipe is a delicious low-carb alternative to traditional potato salad. It's packed with flavor and perfect for a summer potluck or barbecue.
Low Carb Cauliflower “Potato” Salad
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower | 1 head, steamed or boiled, cut into bite-sized pieces |
| Eggs | 6, boiled, peeled, and separated |
| Mayonnaise or Miracle Whip | 1/3 cup (full-fat, not light) |
| Mustard | 3 tablespoons |
| Pickle relish | 3 tablespoons |
| Onion | 1/8 cup, chopped (uncooked; adjust to taste) |
| Salt | To taste |
| Pepper | To taste |
| Optional garnish | Egg slices and parsley |
Instructions:
Instructions:
Prepare the Cauliflower:
- Steam or boil the cauliflower florets until tender but not mushy, about 5-7 minutes.
- Drain and let cool completely.
Prepare the Eggs:
- Boil the eggs: Place them in a saucepan, cover with water, bring to a boil, then remove from heat and let sit for 10-12 minutes. Drain and cool in ice water.
- Peel and separate the eggs: Peel the eggs, separate the yolks into a bowl and mash them with a fork. Chop the egg whites into small bite-sized pieces.
Mix the Salad:
- In a large bowl, combine the cooked cauliflower, chopped egg whites, and mashed egg yolks.
- Add the dressing: Add the mayonnaise or Miracle Whip, mustard, pickle relish, and chopped onion to the bowl. Mix until all ingredients are well combined.
- Season with salt and pepper to taste. Mix again to ensure even distribution.
Chill and Serve:
- Cover the salad and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to melt.
- Before serving, garnish with additional egg slices and chopped parsley if desired.
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