Description
A delightful low-carb alternative to traditional potato salad, this low carb cauliflower potato salad offers a satisfying crunch and creamy texture, making it perfect for summer barbecues or light lunches.
Ingredients
Scale
- 1 head of cauliflower
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 1/2 small red onion, diced
- 1/2 cup celery, diced
- 1/2 cup pickles, diced
- Salt and pepper to taste
- Fresh dill for garnish (optional)
Instructions
- Chop the cauliflower into small florets. Steam them until tender, which should take about 5 minutes.
- Whisk together the mayonnaise, Greek yogurt, and Dijon mustard until smooth in a large bowl.
- Add the steamed cauliflower, diced red onion, celery, pickles, salt, and pepper to the bowl.
- Gently stir everything together to combine nicely.
- Chill the salad in the refrigerator for at least 30 minutes before serving; this allows the flavors to meld.
- Garnish with fresh dill before serving if desired.
Notes
For a dairy-free option, you can substitute plant-based mayonnaise and yogurt.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg