Low Carb Faux Potato Salad
Prep time
Cook time
Total time
Cauliflower is substituted for potatoes to make a low carb high protein salad
Recipe type: Salad
Cuisine: American
Serves: 4 servings
  • 3 boiled eggs, chopped
  • ½ of large head of cauliflower, cleaned and broken into large florets
  • 1 large stalk celery, chopped
  • 2 green onions, diced
  • ½ cup of mayonnaise
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon ground black pepper
  • salt to taste
  • Garnishes: chopped chives, or paprika, or chopped parsley
  1. Cook cauliflower just until tender, either by microwaving on high 4 to 5 minutes or by boiling in water. Drain and rinse cauliflower under cold water. Add florets to lint-free kitchen towel or to multiple paper towels, cutting large florets into small ones and then squeezing most of the moisture out of cauliflower.
  2. Add cauliflower to medium bowl.
  3. To the cauliflower, add the chopped boiled eggs, chopped celery, diced green onion, mayonnaise, mustard, garlic powder, and black pepper.
  4. Gently fold until all ingredients are incorporated.
  5. Taste and add salt if desired.
  6. Refrigerate at least 2 hours before serving.
  7. Add garnishes if desired.
Recipe by GINGER WROOT at http://gingerwroot.com/low-carb-faux-potato-salad/