This Easy Low Carb Cauliflower Potato Salad is a twist on a classic! Instead of potatoes, it uses cauliflower for a lighter, healthier option. It’s creamy and packed with flavor!
Bonus: You won’t even miss the potatoes! I like to toss in some crunchy veggies for extra color and munch. This salad is perfect for picnics or BBQs; everyone will want seconds!
Key Ingredients & Substitutions
Cauliflower: This is the star of the dish, giving you that potato-like texture while being low in carbs. If you can’t find fresh cauliflower, frozen florets work too—just thaw and give them a quick rinse.
Mayonnaise: For creaminess, classic mayo is great, but you can use Greek yogurt as a lower-calorie alternative. If you’re dairy-free, there are many plant-based mayos available.
Dill Pickles: These add a nice tang. If you’re not a fan, try using chopped green olives or capers for a twist. I also think adding a bit of pickle juice to the dressing deepens the flavor!
Herbs: Fresh dill is lovely, but you can use dried dill if that’s what you have. Just remember that dried herbs are more potent, so use less. For a different touch, try fresh chives or basil.
How Do I Get My Cauliflower Just Right?
Blanching the cauliflower is key to getting that perfect bite. Here’s how:
- Start with a pot of salted boiling water to keep the flavors vibrant.
- Blanch for about 3-4 minutes. This softens the cauliflower but keeps a nice crunch.
- Quickly drain and rinse under cold water to stop the cooking process. This will keep the color bright and the texture crispy!
Following these steps will ensure your salad has the right texture and flavor. Enjoy making this delicious dish!
Easy Low Carb Cauliflower Potato Salad
Ingredients You’ll Need:
- 1 medium head cauliflower, cut into small florets
- 3 hard-boiled eggs, chopped
- 1/4 cup red onion, finely diced
- 2 stalks celery, finely chopped
- 2 tablespoons dill pickles, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
How Much Time Will You Need?
This delightful salad will take about 15 minutes to prepare and requires at least 1 hour to chill in the refrigerator. So, plan for a total of about 1 hour and 15 minutes from start to tasty finish!
Step-by-Step Instructions:
1. Blanch the Cauliflower:
Start by bringing a large pot of salted water to a boil. Once boiling, add the cauliflower florets. Blanch them for about 3-4 minutes, just until they are tender yet still firm. After that, drain the cauliflower and rinse under cold water to stop the cooking process and cool them down.
2. Combine the Ingredients:
In a large mixing bowl, combine the cooled cauliflower, chopped hard-boiled eggs, finely diced red onion, chopped celery, dill pickles, parsley, and fresh dill. This mix will create a colorful and flavorful base for your salad.
3. Make the Dressing:
In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. This creamy dressing will bring all the flavors together for a delicious finish.
4. Toss it All Together:
Pour the dressing over the cauliflower mixture and gently toss everything until it’s evenly coated. Be careful not to mash the cauliflower—keeping that nice bite is key!
5. Adjust Seasoning:
Take a moment to taste your salad. If needed, add more salt or pepper to match your taste. Every palate is a bit different, so tailor it to your liking!
6. Chill and Serve:
Cover the salad and chill it in the refrigerator for at least 1 hour. This resting period allows all those delicious flavors to meld together for a more flavorful dish!
7. Garnish and Enjoy:
Before serving, sprinkle some fresh dill on top for a beautiful presentation. Enjoy your creamy and satisfying low carb cauliflower potato salad at your next gathering or as a delightful side dish!
Can I Use Frozen Cauliflower for This Recipe?
Yes, you can use frozen cauliflower! Just make sure to thaw it completely and drain any excess water before using it in the salad. This will help maintain the right texture and prevent your salad from getting watery.
How Can I Make This Salad Ahead of Time?
This salad is perfect for meal prep! You can make it up to 2 days in advance. Just store it in an airtight container in the refrigerator to keep it fresh. The flavors will continue to meld and improve as it sits!
Can I Substitute Greek Yogurt for Mayonnaise?
Absolutely! Greek yogurt is a great low-fat alternative to mayo that still adds creaminess. You may want to adjust the seasoning a bit, as yogurt can be tangier than mayo, so taste and add more salt or pepper as needed!
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 3 days. Make sure to give it a good stir before serving to redistribute the dressing that may settle at the bottom. Enjoy it chilled!
