- 1 head Cauliflowerlarge, cut into small bite-sized pieces
- 3 Eggshard-boiled, chopped
- ⅓ cup Mayonaisegluten free
- ⅓ cup Greek yogurt
- ¼ cup Dill picklesfinely chopped
- ½ Red onionfinely chopped
- 1 tbsp Red wine vinegar
- Juice of half Lemon
- 1 tbsp Dijon mustard
- 1 tsp Salt
- ¼ tsp Black pepperfreshly ground
- ¼ cup plus 2 tbsp Scallionsthinly sliced
- ¼ cup plus 2 tbsp Dillchopped
- 1 tsp Ground paprika
- 4 leaves Romaine lettuce
Low-Carb Cauliflower “Potato” Salad
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:
Steps to make Low-Carb Cauliflower “Potato” Salad
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.
Add scallions and dill.