Low Carb Cauliflower Potato Salad

This crowd-pleasing Low Carb Cauliflower Potato Salad is a really great alternative to classic potato salad. This simple cauliflower salad recipe is paleo, gluten-free, whole 30, loaded with nutritional perks and totally delicious!

You won’t miss the potatoes at all!!  Well, maybe a little.  But you’ll get over it!  This Low Carb Cauliflower Potato Salad is made from the most basic of ingredients, just like a classic potato salad is.  The difference is that we swap out the potatoes for  cauliflower.  The cauliflower is steamed until fork-tender and mashed a bit so the texture is a little bit creamy like a classic potato salad.

And this Low Carb Cauliflower Potato Salad has a lot of personality with the crunch of the celery and the combo of flavors from the eggs, onions, and mustard.  You will completely overlook that the texture isn’t quite like a classic potato salad.  But no one will complain!  I love potatoes as much as the next person, but they really aren’t that great for us.  Now you can have the great taste of a classic potato salad without all of the weight-gaining,  blood sugar spiking and crashing going on.

CAULIFLOWER POTATO SALAD RECIPE

• Head of cauliflower, cored and cut into bite sized pieces
• Celery
• Green onion
• Fresh parsley
• Dill pickle relish (optional)
• Hardboiled eggs
• Olive oil mayonnaise
• Greek yogurt
• Yellow mustard 
• Seasoning

The ingredients for this salad are mixed with a simple creamy dressing made with olive oil mayo and mustard.  If you prefer things with a little more of a kick, then sub out the yellow mustard for your favorite Dijon or horseradish.

HOW TO MAKE CAULIFLOWER POTATO SALAD

1. Steam cauliflower until fork tender
2. Whisk together the yogurt, mayonnaise, mustard, onion powder, salt, and pepper
3. Gently fold in the cooled and drained cauliflower florets, eggs, celery, green onions and parsley
4. Season with salt and pepper
5. Refrigerate for at least 30 minutes

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Yield: 4-6 servings

Low Carb Cauliflower "Potato" Salad

Prep Time 20 minutes

Cook Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

• 1 head cauliflower, cored and cut into bite sized pieces
• 2 large stalks celery, finely chopped
• 1/2 cup green onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon dill pickle relish (optional)
• 4 free-range hardboiled eggs (4 egg whites + 2 egg yolks), finely chopped
• 1/3 cup olive oil mayonnaise
• 2 tablespoons plain, Greek yogurt
• 1 tablespoon yellow mustard (add more to taste)
• 1 tablespoon cider vinegar
• 1 teaspoon onion powder
• 1 teaspoon fresh or dried dill
• salt and freshly ground black pepper to taste

Instructions

1. Bring about 2-3 inches of water to a boil in a large pot and place a steam basket with the cauliflower florets over it. The steam from the water will cook the cauliflower in about 5-7 minutes. Cook until fork-tender.
2. Transfer the remainder of the hot cauliflower to a colander and run cold water over it to halt the cooking. Set aside to let the water drain.
3. In a large mixing bowl, whisk together the yogurt, mayonnaise, mustard, onion powder, salt, and pepper.
4. Gently fold in the cooled and drained cauliflower florets, eggs, celery, green onions and parsley.
5. Refrigerate for at least 30 minutes before serving, so the salad gets cold and the flavors meld.