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A bowl of creamy cauliflower potato salad topped with fresh dill and paprika.

Low Carb Cauliflower Potato Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 185
Ingredients Method

Ingredients
  

  • 1 large head cauliflower, cut into bite-sized florets
  • 0.5 cup mayonnais e
  • 1 tablespoon yellow mustard
  • 2 large hard -boiled eggs, chopped
  • 2 stalks celery , diced
  • 0.25 cup red onion, finely chopped
  • 2 tablespoons dill pickles, finely chopped
  • 1 tablespoon fresh dill, chopped
  • 0.5 teaspoon paprik a
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon cracked black pepper

Method
 

  1. Steam the cauliflower florets in a steamer basket over boiling water for 5 to 8 minutes until fork-tender but still firm.
  2. Drain the cauliflower thoroughly and pat dry with paper towels to ensure a creamy consistency.
  3. In a large mixing bowl, whisk together the mayonnaise, yellow mustard, sea salt, and black pepper.
  4. Add the steamed cauliflower, chopped eggs, celery, red onion, and dill pickles to the dressing.
  5. Gently fold the ingredients together until the cauliflower is evenly coated.
  6. Garnish the top with chopped fresh dill and a sprinkle of paprika.
  7. Cover and refrigerate for at least 60 minutes to allow flavors to meld before serving.