Low Carb Cauliflower Potato Salad
Low carb, dairy-free potato salad made with cauliflower and a creamy cashew dressing instead of mayo.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Salad
Cuisine: American
Keyword: cauliflower potato salad
Servings: 6
- 5 cups cauliflower florets
- 3 hard-boiled eggs chopped
- ½ cup chopped celery
- ¼ cup chopped green onion
- ¼ cup chopped red onion or shallot
- 2 Tablespoons fresh dill chopped
Creamy Cashew Dressing
- 1 cup soaked raw cashews*
- 2 ½ Tablespoons apple cider vinegar
- 1 Tablespoon prepared mustard yellow or dijon
- 2 Tablespoons fresh dill
- 1 Tablespoons shallot
- 1 clove garlic
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
- ⅓ cup water
Place cashews in a bowl. Cover with water and soak for about 1-2 hours. Drain and rinse thoroughly.
Bring a large pot of water to a boil. Add cauliflower and cook until tender but still firm, about 10 minutes. Drain, run cold water over the cauliflower to cool. Drain completely.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and chop.
Meanwhile, in a blender combine all dressing ingredients and blend until smooth.
In a large bowl, add the cauliflower, eggs, celery, green onion, shallot and dill.
Add dressing, mix together well and refrigerate until chilled. Serve and enjoy within 1-2 days.
- Mayo: For a mayo based dressing, just sub ½ cup mayo (I like avocado oil mayo) in place of the cashews and don’t add any water.
Serving: 1cup | Calories: 214kcal | Carbohydrates: 12g | Protein: 12g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 164mg | Sodium: 582mg | Fiber: 3g | Sugar: 3g