Cauliflower Potato Salad
A delicious low-carb substitute for traditional potato salad is this CAULIFLOWER POTATO SALAD. Although the texture of cauliflower is slightly different from that of potatoes, the flavor is identical!
You won’t see me over here frequently substituting cauliflower for potatoes.
I do it, really. Because I believe that if you want low carb recipes, you’ll follow me over at That Low Carb Life, I just don’t typically share such recipes with you here.
But occasionally, a recipe is so amazing that I just have to share it with you here.
I understand that you’re wondering, “Really?” as you observe my cauliflower dressing up as potatoes. You simply had to share something this fantastic.
I agree, my buddies. This is just too good not to share.
Does this actually have a potato salad flavor?
We all know it’s a lie, so I’m not going to claim that cauliflower tastes exactly like potatoes, but I will admit that this cauliflower potato salad DOES taste a lot like regular potato salad. Everything is in the dressing.
The texture is where there is a significant change (albeit it’s really only slight). You’ll undoubtedly notice the difference between cauliflower and potatoes because cauliflower isn’t as starchy and fluffy.
It’s not a bad difference, though. Just the rent is different! That is what I mean when I say that we adore this recipe!
-Cauliflower: For this recipe, use fresh cauliflower. In the produce department, you can get a complete head or a bag of florets that have already been chopped. But no frozen cauliflower.
-Dressing: In addition to the standard ingredients like mayonnaise, mustard, dill relish, and vinegar, we utilize our traditional potato salad dressing. Do you already have a go-to dressing for potato salad? Try it in its place!
How to make a keto potato salad:
- Cauliflower should be chopped, much like you would potatoes for a potato salad, whether you are starting with a head of cauliflower or cauliflower florets.
- Prepare the cauliflower Your cauliflower florets should be added to a saucepan of boiling water or put in a steamer basket. You can cook them as you like, but we prefer them soft but still little crunchy. This cauliflower is not mushy.
- Chop the hard boiled eggs into small pieces and add them to a big mixing bowl with the cauliflower to combine. Mix carefully after adding the cauliflower to the bowl.
- Create the Dressing – In a small bowl, combine all the remaining ingredients for the salad dressing, excluding the paprika. To evenly coat all of the cauliflower, gently fold in the dressing.
- Put this in the refrigerator, covered, for a couple of hours before serving. We want cold potato salad with cauliflower! Paprika should be added just before serving.