Description
This low-carb cauliflower salad is a healthy twist on the classic potato salad. Packed with creamy dressing, tangy mustard, and tender cauliflower, it’s a perfect side dish for picnics, barbecues, or everyday meals. This recipe is simple, flavorful, and customizable, making it a must-have for anyone looking for a delicious low-carb option.
Ingredients
1 head cauliflower, steamed or boiled until tender, cut into bite-sized pieces
6 boiled eggs (yolks mashed, whites chopped)
1/3 cup mayonnaise or Miracle Whip (regular)
3 tablespoons mustard
3 tablespoons pickle relish
1/8 cup chopped onion (or more, if desired)
Salt and pepper to taste
Optional garnish: sliced boiled eggs and parsley
Instructions
- Steam or boil cauliflower florets until tender but not mushy. Drain and cool.
- Boil the eggs, peel them, and separate yolks and whites. Mash yolks and chop whites.
- In a large mixing bowl, combine cauliflower, mashed yolks, chopped egg whites, mayonnaise, mustard, pickle relish, and onion. Mix thoroughly.
- Season with salt and pepper to taste. Adjust mayonnaise and mustard for desired consistency.
- Transfer salad to a serving dish and garnish with sliced boiled eggs and parsley, if desired.
- Cover and chill in the refrigerator overnight to let flavors meld. Serve cold.
Notes
Add crunch with diced celery or bell peppers.
Spice it up with cayenne pepper or paprika.
For a vegan version, use vegan mayonnaise and egg substitutes.
Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 120 kcal
