Low-Carb Mock Potato Salad
Ingredients
The Salad
-
1
medium head
cauliflower, cut into small bite-sized pieces (about 5–5½ cups)
-
4
hard-boiled eggs, diced
-
1
hard-boiled egg, sliced for topping
optional
-
⅓
cup
finely diced red onions
-
½
cup
diced celery
-
dash
paprika, for topping
The Dressing
-
½
cup
Primal Kitchen Mayo
-
2
Tbsp.
Primal Kitchen Spicy Brown Mustard
-
1
Tbsp.
apple cider vinegar
-
1–2
tsp.
honey, optional
-
¼
tsp.
celery seed
-
½
tsp.
sea salt
-
¼
tsp.
black pepper
Instructions
- Steam the cauliflower pieces for 8-10 minutes until fork tender, then cool.
- Prepare the other ingredients while the cauliflower is steaming.
- Whisk together the dressing ingredients in a small bowl and adjust seasonings to taste.
- Combine the salad ingredients in a medium bowl, pour the dressing over, and toss well to coat.
- Top with sliced hard-boiled egg and a dash of paprika.
Nutrition Facts (estimated)
Servings
6-8 servings
Calories
160
Total fat
15g
Total carbohydrates
4g
Total protein
4g
Sodium
330mg
Cholesterol
0mg
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