Cauliflower Potato Salad

This cauliflower potato salad is a low-carb twist on the classic dish, substituting potatoes for roasted cauliflower. It’s so easy to make and tastes incredible, you won't miss the carbs.

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 186kcal

Author Arman Liew

Ingredients

1 medium cauliflower chopped into bite sized florets
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
1/2 large red onion finely chopped
3 stalks celery finely chopped
3 hard boiled eggs chopped
2 large dill pickles finely chopped

For the dressing

1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon pickle juice
2 tablespoons dill finely chopped

Instructions

Preheat the oven to 200C/400F. Add your chopped cauliflower, sprinkle with salt and pepper and drizzle with the olive oil.
Roast the cauliflower for 10-15 minutes, until lightly brown and tender. Remove from the oven and let it cool to room temperature.
In a small bowl, combine the mayonnaise, Dijon mustard, pickle juice, and dill, and whisk until smooth.
Once the cauliflower has cooled, add it to a bowl with the chopped onion, celery, pickles, and boiled eggs. Mix through the dressing. Sprinkle with the chopped dill and serve immediately.

Notes

TO STORE: Leftovers should be stored in the refrigerator, covered, for up to 3 days.

TO MAKE AHEAD: Prepare the salad and the dressing separately up to 2 days in advance. When ready to serve, add the dressing over the salad.

Nutrition