Low carb mock cauliflower potato salad

Low carb mock cauliflower potato salad

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This paleo and whole 30 Low carb mock cauliflower potato salad tastes like the classic potato salad without carbohydrates! Everyone will be fooled by this healthy comfort meal!

Areal view of cauliflower potato salad in a serving plate with spoon on a table

PIN Low Carb Mock Cauliflower Potato Salad

I promise you it is actually RLY RLY good and you will not miss the potatoes.

To be honest, I never thought I would write the words "Don't miss the potatoes" in my entire existence and this floating blue-green thing we call earth because, um, potatoes? THEY ARE DELICIOUS.

I was always of the opinion that a picnic without a few balls of sweet potato salad with avocado pesto or Moroccan sweet potato salad would not be perfect.

BIS T-H-I-S cauliflower potato salad recipe. OH MAN OH MAN MAN YOU GUYS. Even Mr. FFF said he liked it and I thought the low-carb keto cucumber salad was the only vegetable salad I could make him eat happily.

Why cauliflower works as potatoes

I am a big fan of potatoes! They can be cooked in a number of ways, e.g. Air fryer fried potatoes or oven-roasted Greek lemon potatoes. But did you know that you can achieve ALL potato eye quality with a low-carb vegetable? YES, it's the truth – cauliflower is an amazing replacement for potatoes in Cauliflower mashed potatoes, cauliflower Alfredo vegan baked potatoes, and now THIS Cauliflower potato salad recipe I will bring to your world today! Cauliflower works as a potato because it has a mild taste, can be mashed or roasted like normal potatoes, and the color even looks like a potato! You will love this replacement for one of your favorite foods!

Side view of cauliflower potato salad in a serving plate with a wooden spoon

What makes cauliflower potato salad healthy?

Potato salad is a must at your summer garden parties and gatherings, but it's also notorious for being “unhealthy” or “bad” for you. I'm interested in enjoying the carbohydrate-rich, high-fat delights of life because YOLO, but if you want to treat yourself to a potato salad with some ingredients that are better for you, then this is the case Keto potato salad fits the bill! Here are some changes I've made to the classic:

  • Potatoes: I used cauliflower for a low carb option!
  • Mayo: I've used paleo-friendly, and you can use vegan mayo instead.

Close-up of cauliflower potato salad in a serving plate

Cauliflower and potato salad ingredients

The ingredients for this potato salad are healthy, healthy, and tasty, and some may already be around in your fridge and pantry. Let's round it off and get started. To do it you need:

  • cauliflower
  • sea-salt
  • Eggs
  • celery
  • Red onion
  • Paleo-friendly Mayo
  • Dijon mustard
  • Apple Cider Vinegar
  • sea-salt
  • Dill paste
  • paprika
  • salt and pepper

How to make keto cauliflower potato salad

Cook

Bring a medium-sized pot of salted water to a boil. After cooking, add the cauliflower and cook until the fork is soft. This should take approximately 9-10 minutes.

Boil eggs

While the cauliflower is cooking, place the eggs in a saucepan covered with 2 inches of water. Bring to a boil over high heat. Once it's fully cooked, turn off the stove, cover the pot, and let it sit on the burner for 12 minutes. Then drain the water, put the eggs in a bowl and cover them with cold water.

Pat dry

Once the cauliflower is cooked, drain it and spread it over a large area of ​​a paper towel. Gently pat it dry with another paper towel. Put it in a large bowl.

cube

Peel and dice the eggs and add to the bowl with the cauliflower, onions and celery.

Whisk

Whisk all the ingredients for the dressing in a small bowl and stir into the cauliflower mixture. Mix until everything is well mixed.

Enjoy

Cover and store in the refrigerator for at least 2 hours so that the flavors develop well. Sprinkle with salt and pepper, serve and REMOVE!

How to store cauliflower potato salad

If you've prepared this delicious salad the day before your family meets or just have leftovers, you can keep them in the fridge for up to 3 days! Just put the salad in an airtight container and put it in the fridge.

Cauliflower potato salad is scooped out of the serving plate with a wooden spoon

Other low carbohydrate vegetarian recipes you might like:

Mediterranean low-carb broccoli salad

Paleo baked zucchini fritters

Milk-free vegan cauliflower soup

To press

Low carb mock cauliflower potato salad

This paleo and a whole 30 low carb mock cauliflower potato salad tastes like the classic potato salad without carbohydrates! Everyone will be fooled by this healthy comfort meal!

course garnish

kitchen American

keyword healthy potato salad recipe, low carbohydrate potato salad recipe, low carbohydrate side dish, whole 30 side dishes

Jump to the recipe

Preparation time 10th protocol

cooking time 20 protocol

Cooling time 2nd hours

total time 30th protocol

Servings 8th People as a side

Calories 165kcal

ingredients

  • 5 cups Cauliflower, cut into florets (1 lb)
  • sea-salt
  • 4th Eggs
  • 1/2 Cup Celery, cut thin
  • 1/4 Cup Red onion, diced

For the dressing:

  • 9 tablespoon Paleo-friendly Mayo
  • 5 TL Dijon mustard (Make sure there is no wine for the whole30)
  • 1 tablespoon Apple Cider Vinegar
  • 2nd TL sea-salt
  • 2nd TL Dill paste
  • 1/2 TL paprika
  • Pinch of pepper

manual

  • Bring a large pot of salted water to a boil. After cooking, add the cauliflower, cover and cook for about 9-10 minutes until the fork is soft.

  • While the cauliflower is cooking, put the eggs in a medium-sized saucepan and cover with 2 inches of water. Bring to a boil over high heat. After cooking, turn off the stove and cover the saucepan, but leave the saucepan on the burner. Let rest for 12 minutes. Then drain and cover with cold water.

  • Once the cauliflower is cooked, drain it and spread it on a large sheet of paper towel. Use a different paper towel to gently squeeze out excess water. Put in a large bowl.

  • Peel and dice the eggs. Place in the bowl with the cauliflower, celery and red onion.

  • Whisk all the ingredients for the dressing in a medium-sized bowl and then add to the cauliflower mixture. Stir until everything is well mixed.

  • Cover and store in the refrigerator for at least 2 hours to allow the flavors to develop.

  • Season with salt, pepper and DEVOUR!

nutrition

Calories: 165kcal | Carbohydrates: 3.8G | Protein: 4.4G | Fat: 16G | Saturated fatty acids: 2.5G | Polyunsaturated fat: 0.6G | Monounsaturated fatty acids: 0.9G | Cholesterol: 115mg | Sodium: 769mg | Potassium: 226mg | Dietary fiber: 1.7G | Sugar: 1.3G | Vitamin A: 170IU | Vitamin C: 36.3mg | Calcium: 26mg | Iron: 0.6mg

I RECOMMEND FOR THIS RECIPE:

Nutritional information

Low carb mock cauliflower potato salad

Amount per serving

Calories 165 Calories from fat 144

% Daily value *

fat 16g25%

Saturated fat 2.5 g16%

Polyunsaturated fat 0.6 g

Monounsaturated fat 0.9 g

cholesterol 115 mg38%

sodium 769 mg33%

potassium 226 mg6%

carbohydrates 3.8 g1%

Fiber 1.7 g7%

Sugar 1.3 g1%

protein 4.4 g9%

Vitamin A. 170IU3%

vitamin C 36.3 mg44%

calcium 26 mg3%

iron 0.6 mg3%

* The daily percentages are based on a 2000 calorie diet.

Weight Watchers points per serving: Freestyle SmartPoints: 4 points +: 5. Old points: 4

(per 1/8 of the salad)

Cauliflower and potato salad collage photo

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