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| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
|
Ingredients
- 1 pound cauliflower florets chopped into 1/2 inch pieces
- kosher salt
- 1/2 cup olive oil mayonnaise I love Sir Kensington
- 1 teaspoon yellow mustard
- 1 1/2 teaspoon fresh dill
- Freshly ground black pepper to taste
- 1/4 cup finely chopped dill pickle
- 1 medium celery stalk finely chopped
- 1/4 cup red onions chopped
- 1 tablespoon pickle juice
- 6 hard boiled eggs sliced
- paprika for garnish
Ingredients
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Rate this recipe!
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Instructions
- Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set aside in a large bowl.
- Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside.
- Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.
- Add pickle, celery, 1/4 teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat. Garnish with remaining sliced eggs and sprinkle with paprika.
Nutrition Facts
Low Carb Potato Salad
Amount Per Serving
Calories 191
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
Saturated Fat 3g
15%
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 219mg
73%
Sodium 440mg
18%
Potassium 337mg
10%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
8%
Sugars 3g
Protein 8g
16%
Vitamin A
7%
Vitamin C
57%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2000 calorie diet.
