This easy low-carb cauliflower potato salad is crunchy and tasty! It’s made with fresh cauliflower, creamy mayo, and a hint of mustard, making a perfect side for any meal.
Trust me, you won’t even miss the potatoes! I love to serve it at barbecues or with grilled chicken. It’s so simple to whip up, and you’ll feel great enjoying every bite!
Key Ingredients & Substitutions
Cauliflower: The star of this salad! Look for a fresh, firm head. If you’re in a pinch, frozen cauliflower florets work too—just make sure they’re thawed and well-dried. I prefer fresh for the crunch!
Mayonnaise: Regular mayo adds creaminess. If you’re looking for a lighter option, try Greek yogurt or avocado mayo. I love using a combo to boost the flavor and texture.
Hard-Boiled Eggs: They add protein and richness. If eggs aren’t your thing, you could skip them or use tofu for a different texture! I often just boil extra in bulk for salads during the week.
Dijon Mustard: Offers a nice tang. If you want a milder taste, yellow mustard will work just fine. I personally enjoy using spicy brown mustard for added flavor.
How Do I Cook Cauliflower Without Making It Mushy?
Cooking cauliflower just right is key to keeping it crisp in your salad. Here’s how to do it:
- Boil the salted water before adding the cauliflower. This helps keep its color and crunch.
- Cook for only 3-4 minutes. You want it tender but not mushy.
- Immediately transfer to ice water after boiling. This stops the cooking and helps set that nice bite!
By following these steps, you’ll get that perfect crunch in your salad!
Easy Low Carb Cauliflower Potato Salad
Ingredients:
- 1 medium head of cauliflower, cut into small florets
- 3 large hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup red onion, finely chopped
- 2 celery stalks, diced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
- Optional: 1/4 cup dill pickles, chopped
Time Needed:
This recipe takes about 15 minutes for prep, plus at least 1 hour for chilling in the refrigerator. So in total, you should set aside about 1 hour and 15 minutes—most of it is hands-off time while your salad chills and flavors meld.
Step-by-Step Instructions:
1. Cook the Cauliflower:
Start by bringing a large pot of salted water to a boil. Carefully add the cauliflower florets and cook them for 3-4 minutes. You want them to be just tender but still have a nice crunch. Once they’re done, drain the cauliflower and immediately transfer it to a bowl filled with ice water. This quick chill will stop the cooking and keep that perfect texture. After a few minutes, drain again and pat dry with a clean towel.
2. Mix the Salad Ingredients:
In a large mixing bowl, combine the cooled cauliflower, chopped hard-boiled eggs, red onion, celery, and parsley. If you’re a fan of dill pickles, go ahead and toss them in too!
3. Prepare the Dressing:
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth. This creamy dressing will add fantastic flavor to your salad.
4. Combine Everything:
Pour the dressing over the cauliflower mixture and gently toss everything together until it’s well combined. Make sure every bite gets some of that delicious dressing!
5. Chill and Serve:
Cover the mixing bowl with plastic wrap or a lid, and refrigerate for at least 1 hour. This chilling time is essential as it helps the flavors meld beautifully. Once ready, scoop the salad into serving bowls and enjoy your tasty, low-carb alternative to potato salad!
And that’s it! Enjoy this refreshing salad at your next barbecue or as a side dish during a family dinner!
FAQs About Easy Low Carb Cauliflower Potato Salad
Can I Use Frozen Cauliflower for This Recipe?
Yes, you can! Just make sure to thaw the frozen cauliflower completely and drain any excess water before using it. This will help maintain the right texture in your salad.
How Long Does This Salad Last in the Fridge?
This cauliflower potato salad can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving, as the ingredients may settle a bit.
Can I Make This Salad Ahead of Time?
Absolutely! In fact, making it a day in advance allows the flavors to meld even better. Just cover it tightly and store it in the fridge until you’re ready to serve.
What Can I Substitute for Mayonnaise?
If you’re looking for a lighter option, you can substitute with Greek yogurt or avocado mayo. Both options will give the salad a creamy texture while lowering the calorie count!
