This Low-Carb Cauliflower “Potato” Salad is a low-carb take on a classic picnic recipe. This delicious salad will go down a treat at your next picnic or potluck. It will go down a treat with your guests who won’t believe it’s not potato salad.
Start by steaming cauliflower until tender-crisp and transfer to a large bowl and wait to cool a bit. Add mayo, yogurt, pickles, onion, vinegar, lemon juice, mustard, salt, and pepper. Toss to combine until the cauliflower is evenly coated with dressing. Season and fold in scallions and dill. Cover the bowl with plastic wrap and chill for 2 hours. When serving, sprinkle with paprika and scatter the remaining herbs over the salad. Spread lettuce leaves on a serving platter and scoop the cauliflower salad on top.
To make my version of Low-Carb Cauliflower “Potato” Salad, you will need the following ingredients:
Steam cauliflower for about 5 minutes until tender-crisp.
Transfer to a large mixing bowl and leave to cool slightly.
Add ⅓ cup each of mayo and Greek yogurt, ¼ cup of finely chopped dill pickles, ½ a finely chopped red onion, 1 tablespoon of red wine vinegar, the juice of half a lemon, 1 tablespoon of Dijon mustard and season with 1 teaspoon of salt and ¼ teaspoon of freshly ground black pepper. Toss to combine, ensuring the cauliflower is evenly coated.
Taste and adjust seasoning.
Gently mix in ⅓ cup each of scallions and dill.
Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours.
When ready to serve, sprinkle paprika and remaining herbs over the salad. Place 4 Romaine lettuce leaves on a serving platter and scoop the salad on top.
Serve immediately.
This Low-Carb Cauliflower "Potato" Salad will go down a treat at your next picnic or potluck! Try it out soon and please come back to leave a comment below to let me know what you think.
