Craving the classic comfort of potato salad but watching your carb intake? Prepare to be amazed by this revolutionary Low Carb Mock Potato Salad that delivers all the creamy, tangy goodness you love without the guilt! Using cauliflower as a brilliant potato substitute, this recipe is not just a diet-friendly alternative, but a delicious reinvention that will have everyone asking for your secret. Whether you're following a low-carb lifestyle, managing your weight, or simply looking to add more vegetables to your diet, this mock potato salad is about to become your new summer cookout superstar!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 head cauliflower, chopped
- 3 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 1/4 cup celery, chopped
- 1/4 cup onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash the cauliflower head thoroughly under cool running water.
- Cut the cauliflower into small, uniform bite-sized pieces, approximately the size of traditional potato chunks for potato salad.
- Steam the cauliflower pieces for 4-5 minutes until they are tender but still firm, avoiding overcooking. The pieces should be slightly crisp and not mushy.
- Immediately drain the cauliflower and rinse with cold water to stop the cooking process and cool down the vegetable.
- Pat the cauliflower pieces dry using paper towels to remove excess moisture.
- Hard-boil the eggs by placing them in a pot of cold water, bringing to a boil, then reducing heat and simmering for 10 minutes.
- Cool the hard-boiled eggs in an ice bath, then peel and chop them into small pieces.
- In a large mixing bowl, combine mayonnaise, mustard, chopped celery, and chopped onion.
- Add salt and black pepper to the mayonnaise mixture, stirring to combine thoroughly.
- Gently fold the cauliflower and chopped eggs into the dressing, ensuring even coating.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld together.
- Before serving, taste and adjust seasoning if needed, and garnish with additional chopped herbs if desired.
Tips
- Cauliflower Cooking Perfection: The key to a great mock potato salad is getting the cauliflower texture right. Steam it just until tender-crisp to mimic potato's texture, avoiding mushy results.
- Moisture Management: After steaming, thoroughly pat the cauliflower dry to prevent a watery salad. Excess moisture can make your dressing runny.
- Flavor Enhancement: Let the salad sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and intensify.
- Customization Options: Feel free to add crispy bacon bits, chopped pickles, or fresh herbs like dill or chives to personalize your salad.
- Make-Ahead Friendly: This salad actually tastes better the next day, making it perfect for meal prep and potlucks!
Nutrition Facts
Calories: 160kcal
Carbohydrates: 4g
Protein: 5g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 110mg
