Low Carb Cauliflower Potato Salad
This low carb cauliflower potato salad is a lighter, healthier twist on the classic side dish, made with cauliflower, hard-boiled eggs, and a creamy dill dressing. It’s perfect for summer cookouts or easy meal prep
Servings: 6
Ingredients
- 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
Dressing
- ½ cup avocado oil mayo
- 2 ½ Tablespoons apple cider vinegar
- 1 Tablespoon dijon mustard
- 2 Tablespoons fresh dill
- 1 Tablespoon shallot
- 1 clove garlic
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
Instructions
- 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.
- 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 and mix together well until everything is combined.
- Refrigerate until chilled. Enjoy!
Video
Notes
- Storage: Store this cauliflower potato salad in an airtight container in the fridge for up to 3–4 days. Just give it a quick stir before serving, especially if it's been sitting for a bit.
Nutrition
Serving: 1cup | Calories: 211kcal | Carbohydrates: 6g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 143mg | Sodium: 733mg | Potassium: 89mg | Fiber: 2g | Sugar: 3g