Cauliflower Potato Salad on Dark Wooden Board Overhead View
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Cauliflower Potato Salad

Cauliflower Potato Salad (aka mock potato salad) has a mayo-based dressing with a touch of Dijon, dill, and a few spices. It’s every bit as delicious as regular potato salad, but with a fraction of the carbs!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings 6 servings
Calories 136kcal
Author Faith Gorsky

Ingredients

Instructions

  • Add the cauliflower to a medium saucepan and cover with cool water by 2 inches. Bring to a boil, and then turn heat down and simmer until fork-tender, about 5 minutes. Drain and cool completely.
  • Stir together the mayo, lemon juice, Dijon, onion powder, garlic powder, salt, paprika, black pepper, red onion, eggs, and dill in a large bowl. Fold in the cauliflower to coat.
  • Chill 1 hour, or store in the fridge for up to 5 days.

Notes

  • Net Carbs: 3g per 1/2-cup serving
  • Fresh herbs really brighten up this salad! In addition to dill, you can add fresh parsley if you like.

Nutrition

Serving: 0.5cup | Calories: 136kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 334mg | Potassium: 185mg | Fiber: 1g | Sugar: 2g | Vitamin A: 140IU | Vitamin C: 25.1mg | Calcium: 19mg | Iron: 0.5mg