American•healthy
Cauliflower Potato Salad
This Cauliflower Potato Salad is made with cauliflower instead of potatoes for a low-carb keto friendly summer salad - just as tasty as the original recipe!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 head cauliflower (chopped into 1/2 inch pieces)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- ¼ cup avocado mayonnaise
- 2 tablespoon Dijon mustard
- 2 tablespoon dill pickle juice
- ¼ cup celery (finely chopped)
- ¼ cup red onions (finely chopped)
- ¼ cup dill pickle (finely chopped)
- 2 hard-boiled eggs (diced)
- Dill (for garnish)
- Dash paprika
Instructions
- 1
Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the cauliflower with salt, pepper and olive oil and spread evenly on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes until the cauliflower is fork tender. Set aside to cool.
- 2
In a large bowl, make the dressing by whisking the mayonnaise, mustard and dill pickle juice. Add the chopped celery, red onions, pickles, cauliflower and eggs, and season with salt and pepper. Toss gently to combine evenly.
- 3
Garnish with chives and sprinkle with paprika.