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Cauliflower Potato Salad
Cauliflower Potato Salad swaps potatoes for cauliflower in this light, low carb take on classic potato salad.
Servings 6
Calories 299kcal
Ingredients
- 1 large head cauliflower chopped into bite-sized florets
- 4 hard boiled eggs chopped
- 1/2 - 3/4 cup mayonnaise
- salt
For the Dressing:
- 1/4 cup canola or vegetable oil
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon lemon juice
- 1/2 teaspoon sugar
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- pinch paprika
Instructions
For the Dressing:
- Add all ingredients for the dressing in a jar with a tight fitting lid then shake to combine and set aside.
For the Salad:
- Add cauliflower florets to a large pot with cold water and a big pinch of salt. Bring to a boil then turn heat down to medium and simmer until cauliflower is tender. Drain cauliflower well then add to a large bowl and drizzle on 1/2 the dressing. Stir to combine then let cauliflower cool for 15 minutes before covering and refrigerating until well chilled, preferably overnight.
- Once cauliflower is completely chilled, drizzle on a bit more dressing then add eggs, mayonnaise (start with 1/2 cup then add more if desired) and salt to taste. Stir to combine then refrigerate until ready to serve.
Nutrition
Calories: 299kcal | Carbohydrates: 8g | Protein: 7g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 299mg | Potassium: 470mg | Fiber: 3g | Sugar: 4g | Vitamin A: 186IU | Vitamin C: 68mg | Calcium: 50mg | Iron: 1mg