Low Carb Faux Potato Salad

Enticing and healthy cauliflower salad

Enticing and healthy cauliflower salad

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.

Faux potato salad topped with chives

Faux potato salad topped with chives

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.

Try faux potato salad with pickles

Try faux potato salad with sweet or spicy pickles on the side

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.

Substitute cauliflower for potatoes and drastically lower the carbs

Substitute cauliflower for potatoes and drastically lower the carbs

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.

Thjis caulflower salad is low carb but rich and satisfying

This cauliflower salad is low carb healthy, but rich and satisfying

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:

Low Carb Faux Potato Salad
 
Prep time
Cook time
Total time
 
Cauliflower is substituted for potatoes to make a low carb high protein salad
Author:
Recipe type: Salad
Cuisine: American
Serves: 4 servings
Ingredients
  • 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
Instructions
  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.

Boiled eggs and cauliflower make this faux potato salad a low carb and high protein winner

Boiled eggs and cauliflower make this faux potato salad a low carb and high protein winner

And don’t forget to serve this scrumptious salad with a pickled condiment!

Enjoy!

–G

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