This low carb salad will satisfy almost anyone’s desire for potato salad!
Cauliflower stands in for carb-heavy potatoes but all of the other ingredients are the same as a traditional potato salad.
My dressing might be lighter than others that you are used to but it has plenty of flavor to cover up any stray cauliflower taste!
You can make this salad up ahead of time just like a regular potato salad.
This is a beautiful salad when garnished with sliced hard boiled eggs, olives and parsley.
This is the traditional rendition of this salad but I already have ideas to take it lots of different directions. It’s great because it is so healthy and good for you!
I shared the link to this recipe on Meatless Monday at My Sweet And Savory, Potluck Sunday at Mommys Kitchen, Real Food Wednesday at Kelly The Kitchen Kop, Gluten Free Wednesdays at The Gluten Free Homemaker, Fantabulous Friday at Mommas Kinda Crafty, Frugal Food Thursdays at Frugal Follies, Full Plate Thursday at Miz Helen’s Country Cottage, Simple Lives Thursday at A Little Bit Of Spain In Iowa, Pennywise Platter Thursday at The Nourishing Gourmet, This Weeks Cravings at Mom’s Crazy Cooking, Allergy Friendly Friday at Cybele Pascale Allergy Friendly Cuisine
Cauliflower “Potato” Salad
Have 2 hard boiled eggs ready to garnish top of salad.
Steam chopped cauliflower until it is just tender(5-7 minutes). Rinse with cold water and drain. I put a few ice cubes on it if I’m in a hurry.
8 cups of cauliflower florets, cut into bite sized pieces
(about 2- 1/2 pounds of cauliflower before trimming)
Chop vegies and place into large bowl:
1 cup celery, chopped
2/3 cup onion, chopped fine (I saute briefly in a little bit of water for a minute if onions are “hot” Rinse in cold water and drain after sauteeing.)
1/2 cup black olives, chopped (more will be used for garnish)
1/4 cup parsley, chopped fine
Stir all vegies together including cauliflower when cool.
Place all dressing ingredients together in blender or use immersion blender:
1/3 cup grapeseed oil
1 Tblsp stoneground or Dijon mustard
(I use Westbrae Stoneground because it is less vinegary)
1 Tblsp tarragon vinegar
1/4 teaspoon celery seed
2 Tblsp pickle relish
salt and pepper to taste
2 Tblsp Mayonaise (I use Best Foods Light)
2 teaspoons sugar
This makes about 3/4 cup dressing
Blend dressing in blender then pour it over salad. Stir salad so dressing is mixed with all of the vegies. Smooth the top to ready for garnish.
Garnish top of salad with:
2 hard boiled eggs, sliced
several black olives, sliced into rings
finely chopped parsley
paprika for color
Welcome to Andreas Kitchen! If you are new here, you might want to subscribe to my blog to get updated whenever I post a recipe.