EasySideKetoLow CarbSaladGluten FreeNut FreeSoy Free
Low Carb Potato Salad - Skinnytaste.pdf193.1KB
1 pound cauliflower florets, chopped into 1/2 inch pieces
1/2 cup olive oil mayonnaise, I love Sir Kensington
1 teaspoon yellow mustard
1 ½ teaspoon fresh dill
Freshly ground black pepper, to taste
1/4 cup finely chopped dill pickle
1 medium celery stalk, finely chopped
1/4 cup chopped red onions
1 tablespoon pickle juice
6 hard boiled eggs, sliced
paprika, for garnish
Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set aside in a large bowl.
Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside.
Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.
Add pickle, celery, 1/4 teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat. Garnish with remaining sliced eggs and sprinkle with paprika.