Low Carb Potato Salad
Ingredients
-
1
pound
cauliflower florets, chopped into ½ inch pieces
-
Kosher salt
-
½
cup
olive oil mayonnaise
-
1
teaspoon
yellow mustard
-
1 ½
teaspoons
fresh dill
-
to taste
freshly ground black pepper
-
¼
cup
finely chopped dill pickle
-
1
medium
celery stalk, finely chopped
-
¼
cup
chopped red onions
-
1
tablespoon
pickle juice
-
6
hard boiled eggs, sliced
-
paprika, for garnish
Instructions
- Boil 1 inch of water in a large pot with salt, then add cauliflower and cook until tender.
- Drain the cauliflower and set aside in a large bowl.
- In a small bowl, mix mayonnaise, mustard, dill, salt, and pepper.
- Chop 4 hard boiled eggs and add them to the bowl with cauliflower, then slice the remaining 2 eggs for topping.
- Add pickle, celery, salt, pepper, and red onion to the cauliflower.
- Combine the mayo mixture and pickle juice with the cauliflower and toss gently.
- Garnish with sliced eggs and sprinkle with paprika.
Nutrition Facts (estimated)
Servings
6
Calories
222
Total fat
20g
Total carbohydrates
5.5g
Total protein
8g
Sodium
289.5mg
Cholesterol
206mg
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