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Low-carb mock potato salad is perfect whether you’re Keto, looking to lower your carb intake, or simply want a healthy, delicious side dish to finish out the summer and take you through the colder months.

Low Carb Mock Potato Salad

5 from 1 vote
Low-carb mock potato salad is perfect whether you’re Keto, looking to lower your carb intake, or simply want a healthy, delicious side dish to finish out the summer and take you through the colder months.
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Servings 6 servings (or about 1 1/2 quarts)

Ingredients
 

  • 16-20 ounces cauliflower florets, chopped into 1/2 inch pieces*
  • Kosher salt and freshly ground pepper
  • 1/2 cup (104 grams) mayonnaise
  • 1/2 tablespoon pickle juice
  • 1 teaspoon Dijon mustard
  • 1/2 tablespoon minced fresh dill (plus extra for garnish, optional)
  • 1/4 cup finely chopped dill pickle
  • 1 medium celery stalk, finely chopped
  • 1/4 cup finely chopped red onion
  • 4 hard boiled eggs (plus an optional 5th egg for garnish)

Instructions

  1. Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower, cover, and simmer over medium heat until tender, 8 to 10 minutes. (Start tasting after about 7 minutes and make sure the cauliflower is nicely tender but not mushy.) Drain well (don’t rinse as you want the heat of the cauliflower to evaporate the residual water) and set aside in a large bowl.
  2. Meanwhile, in a small bowl, combine the mayonnaise, pickle juice, mustard, fresh dill, and 1/4 teaspoon each of salt and pepper. Set aside.
  3. Peel and chop the eggs and add to the bowl with the cauliflower. (I like to finely chop two eggs and then cut the other two into bigger chunks.) Slice the remaining optional egg for garnish.
  4. Add the minced pickles, celery, and red onion to the cauliflower, and then stir in the mayo mixture.  Toss gently to evenly coat.  Garnish with the optional sliced egg and fresh dill. Enjoy right away or cover and chill until ready to serve.  I think this salad tastes good whether served warm, cold, or room temperature.

Notes

*A 2-pound head of cauliflower will provide enough with some to spare.  You’ll want 5-6 cups of the chopped florets.  If you prefer a light coating of dressing, use the greater amount of cauliflower.  Also, if making ahead, you may wish to toss with roughly 3/4 of the dressing to start and then stir in the remaining amount before serving.
Nutrition Information: each serving (1/6 of the recipe) contains 5.5 g carbs, 2g sugar, 8g protein, 20 grams fat, and 222 calories
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