Mock low carb potato salad! All the traditional ingredients are in this recipe that you are used to in a classic potato salad, but this dish calls for cauliflower!
Low Carb Potato Salad – Mock Version With Cauliflower
You know the saying if there is a will, then there is a way?! I’m pretty sure it was invented for recipe tweakers like myself.
I love serving some of the traditional summer-time recipes like potato salad, but I rarely make it.
In fact, to be honest, I purchase it from the deli most times. Yep, I buy just enough for a serving or two when it’s just Alan and me. I’ll take a bite or two and I’m good.
During the summer months we cook outdoors a lot and love having a variety of side dishes, especially low carb options.
After seeing how well my family got on board with my mock mashed potatoes, I thought I would branch out again and see how a cauliflower potato salad would fair.
Cauliflower Potato Salad
Omygeez, guys! This low carb potato salad has all the same ingredients as a creamy classic potato salad and it got two thumbs up by Alan and our son Sam! The whole bowl got nibbled on and not a cauli’tater was left!
One day, I ate this for lunch as my complete meal! Super filling with the added protein from the eggs and fat from the mayonnaise.
It surprised me to be so full. The sliced leftover grilled rib eye steak that I brought to eat with this cauliflower salad was left for the next day!
Prepare the cauliflower
For this recipe you will need about six cups of cauliflower florets. I cleaned a large cauliflower and cut it up into bite size pieces, then roasted it for about 15 minutes.
Vegetables take on a different flavor when roasting, especially cauliflower.
The cauliflower gets a boost with a nutty flavor, and that the florets keep their shape and have a tiny crunchy bite to them. Delicious!
How to make cauliflower salad
Cauliflower salad is made with the same ingredients used in a traditional potato salad.
Everyone has their favorite way to make potato salad. We like the classic version with chopped hard boiled eggs, mayonnaise, mustard, salt and pepper.
Consider adding in some of these ingredients:
- diced celery
- bell pepper
Main dish ideas to serve with low carb potato salad
Looking for some ideas to serve with this mock cauliflower potato salad? Give these recipes a try!
Easy Oven Baked Ribs from The Foodie Affair
Italian Burger from An Affair From The Heart
Perfect Grilled Chicken Breasts from Sweet C’s Designs
Low Carb Cheeseburger Meatloaf from The Foodie Affair
- 6 cups cauliflower florets
- 1 cup mayonnaise
- 1 tablespoon prepared mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons pickle relish
- 4 hard boiled eggs, chopped (reserve one for garnish)
Clean and cut cauliflower into bite size florets. Place on a baking sheet and bake at 425 degrees for 15 minutes, turning every 5 minutes. Remove from oven and cool.
Mix mayonnaise, mustard, salt, and pepper in a large bowl. Add cauliflower and relish. Stir in chipped eggs. Cover and refrigerate for 2 hours.
You'll need on large cauliflower to yield 6 cups of florets.
The smaller the pieces the quicker the edges may brown. Keep an eye on the cauliflower while baking so they don't get too toasted.
Amount Per Serving: Calories: 253 Total Fat: 24g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 105mg Sodium: 536mg Carbohydrates: 6g Fiber: 2g Sugar: 3g Protein: 5g