Description
Cauliflower potato salad offers a low-carb twist on classic picnic fare, blending crisp cauliflower with creamy dressing and zesty herbs. Keto dieters and health-conscious guests will love this refreshing alternative that delivers maximum flavor without traditional potato guilt.
Ingredients
Scale
Main Ingredients:
- 8 cups (1.9 liters) cauliflower florets or 2 inch pieces (from 1 large or 2 medium heads, approx. 2.5–3 lbs)
- 2 hard-boiled eggs, diced
Dressing Ingredients:
- ½ cup (120 milliliters) mayonnaise
- 2 tablespoons (30 milliliters) Dijon mustard
- ½ teaspoon (2.5 milliliters) apple cider vinegar
- ½ teaspoon (2.5 grams) salt (plus more to taste)
- black pepper (to taste)
Garnish and Flavor Ingredients:
- 2 tablespoons (30 grams) red onions, finely chopped
- 2 tablespoons (30 grams) dill pickles, chopped
- 2 tablespoons (30 grams) celery, finely chopped
- 1 tablespoon (15 grams) dill, chopped (optional but recommended)
Instructions
- Steam or roast cauliflower florets until tender but not mushy, ensuring they maintain a slight crispness. Drain excess moisture thoroughly to prevent waterlogging the salad.
- Transfer the cooked cauliflower to a spacious mixing bowl, allowing it to cool to room temperature for approximately 10 to 15 minutes.
- Whisk together apple cider vinegar, Dijon mustard, mayonnaise, salt, and black pepper until the dressing becomes smooth and well-integrated.
- Gently fold the prepared dressing into the cauliflower, ensuring each floret is evenly coated without breaking the vegetable’s delicate structure.
- Add finely diced red onions, chopped dill pickles, crumbled hard-boiled eggs, diced celery, and freshly chopped dill to the dressed cauliflower, distributing ingredients uniformly.
- Refrigerate the salad for 2 to 3 hours, allowing flavors to meld and develop a harmonious taste profile.
- Remove from refrigerator, give a light stir, and serve chilled as a refreshing side dish or light lunch option.
Notes
- Customize cooking methods to suit your kitchen setup, from steaming to roasting cauliflower for optimal texture.
- Chilling transforms this salad’s flavors, allowing ingredients to meld and develop a more complex taste profile.
- Swap traditional potatoes with cauliflower for a lower-carb, nutrient-dense alternative that doesn’t compromise on classic picnic vibes.
- Keep ingredients cold before mixing to maintain crisp vegetable textures and prevent wilting.
- Experiment with fresh herb variations like parsley or chives to personalize your salad’s final taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Steaming
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 195 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg