Not only is this Low Carb Faux Potato Salad healthier, but it’s also faster and easier to make, and it’s just as delicious.
I had first seen a version of this cauliflower salad in George Stella’s book “The Complete Low-Carb Cookbook”, and now I only wish that I made this Low Carb Faux Potato Salad way sooner.
I did add a few slices of sweet and spicy pickles on the side of my serving of Faux Potato Salad–a perfect complement to this dish.
A lot of recipes for this type of cauliflower salad call for boiling the cauliflower just until tender, but I quickened this step by placing the cauliflower florets in a bit of water, then steaming them for about 4 minutes on high in the microwave until not quite done, and then letting them sit for just another minute or so before draining. Whether you boil or microwave the cauliflower, the cooking process is still much quicker than cooking potatoes.
I used reduced fat mayonnaise but the regular kind would work great too. Because the boiled eggs provide a lot of protein, this recipe can be a main dish, or served as a side dish with barbecue or grilled meats. Here’s the recipe:
- 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
- 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.
- Add cauliflower to medium bowl.
- To the cauliflower, add the chopped boiled eggs, chopped celery, diced green onion, mayonnaise, mustard, garlic powder, and black pepper.
- Gently fold until all ingredients are incorporated.
- Taste and add salt if desired.
- Refrigerate at least 2 hours before serving.
- Add garnishes if desired.
And don’t forget to serve this scrumptious salad with a pickled condiment!
I am linking up with Link Love @Running with Spoons Weekend Potlucks @The Country Cook Friday Favorites @ Life in Leggings What’s Cookin’ Wednesday @Buns in my Oven Tipsy Tuesday @Grey is the New Black MMM @Healthy Diva Life Totally Terrific Tuesday @ Live Randomly Simple The Wednesday Round Up @ Love, Pasta and a Toolbelt Create & Share DIY and Recipe Party @ Designs by Miss Mandee Treasure Box Tuesday @Memories by the Mile Fabulous Party @Lou Lou Girls Sunday Linky @The Lazy Gastronome Over the Moon Link Party @Marilyn’s Treats Foodie FriDIY@A Dish of Daily Life Funtastic Friday @Olives & Okra Thursday Favorite Things Blog Hop @Katherines Corner Party Time! @ Live Laugh Rowe Mingle Monday Blog Link-Up @ Life of Meg