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Homemade Low Carb Potato Salad recipe photo

Low Carb Potato Salad

This Low Carb Potato Salad is a creamy, satisfying twist on the classic, perfect for summer barbecues!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound cauliflower florets chopped into 1/2 inch pieces
  • Kosher salt to taste
  • 1/2 cup olive oil mayonnaise (I love Sir Kensington)
  • 1 teaspoon yellow mustard
  • 1 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

Equipment

  • Large Pot
  • Mixing Bowl
  • Colander
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

Instructions
  1. Step 1: Prepare the Cauliflower
    Start by bringing a large pot of salted water to a boil. Add the chopped cauliflower florets and cook for about 3-5 minutes or until they are tender but still firm. Once cooked, drain the cauliflower in a colander and rinse under cold water to stop the cooking process. Set aside to cool.
  2. Step 2: Make the Dressing
    In a large mixing bowl, combine the olive oil mayonnaise, yellow mustard, fresh dill, and pickle juice. Stir well until all ingredients are combined and smooth. Season with freshly ground black pepper to taste.
  3. Step 3: Combine Ingredients
    Add the cooled cauliflower to the bowl with the dressing. Then, fold in the chopped dill pickles, finely chopped celery, and red onions. Gently mix until everything is well coated with the dressing.
  4. Step 4: Add the Eggs
    Carefully add the sliced hard-boiled eggs to the salad mixture. Use a spatula to gently fold them in, being cautious not to break the egg slices too much.
  5. Step 5: Chill and Serve
    Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. When ready to serve, give it a gentle stir, garnish with a sprinkle of paprika, and enjoy your Low Carb Potato Salad!

Notes

  • Fresh cauliflower gives the best texture; frozen can be used but must be drained well.
  • For a lighter option, substitute Greek yogurt for mayonnaise.
  • This salad is perfect for meal prep; store it for a quick grab-and-go option.