Description
A low-carb twist on classic potato salad, made with cauliflower for a keto-friendly side dish that’s creamy, tangy, and delicious.
Ingredients
Scale
- 1 pound Cauliflower
- 1/3 cup Mayonaise
- 1 tbsp Olive Oil
- 2 tbsp White Vinegar
- 1 tbsp Dijon Mustard
- 1 tsp Garlic Powder
- 1/4 tsp Paprika
- 1/4 tsp Celery salt
- 1/4 tsp Sea Salt
- 1/4 tsp Pepper
- 2 Eggs Hard Boiled, chopped
- 1/4 cup Red Onion Sliced
- 1/4 cup Scallions chopped
Instructions
- Steam or boil cauliflower florets until tender, about 8–10 minutes, then drain and let cool.
- In a large bowl, mix mayo, olive oil, vinegar, mustard, garlic powder, paprika, celery salt, sea salt, and pepper.
- Add the cooled cauliflower, chopped eggs, red onion, and scallions to the bowl and toss until well coated.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
You can adjust seasoning to taste and add a pinch of sweetener for a sweeter flavor profile if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: keto, cauliflower, potato salad, low carb