Low Carb Cauliflower Mock Potato Salad
- 1 pound Cauliflower
- ⅓ cup Mayonaise
- 1 tablespoon Olive Oil
- 2 tablespoon White Vinegar
- 1 tablespoon Dijon Mustard
- 1 teaspoon Garlic Powder
- ¼ teaspoon Paprika
- ¼ teaspoon Celery salt
- ¼ teaspoon Sea Salt
- ¼ teaspoon Pepper
- 2 Eggs Hard Boiled, chopped
- ¼ cup Red Onion Sliced
- ¼ cup Scallions chopped
Steam the cauliflower until fork tender, about 10 minutes. Cool to room temperature for 20-30 minutes.
Whisk the next 9 ingredients together, taste and adjust salt if needed.
Stir the dressing in the bowl with the cauliflower then add in the onion, eggs and scallions.
Chill for 30 minutes or until ready to serve.
Net Carbs: 5g
This recipe was first published in August 2017 and updated with video in July 2019.
Serving: 4ounces | Calories: 227kcal | Carbohydrates: 7g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 518mg | Potassium: 395mg | Fiber: 2g | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 55.9mg | Calcium: 42mg | Iron: 1mg