Name: Cauliflower Potato Salad Recipe {Gluten-Free, Keto Option}
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8
Cuisine: Gluten-Free
Ingredients: 3 eggs + cooking water; 1 head fresh cauliflower (chopped into florets, discard the core), about 6 cups cauliflower; 2 cups russet potatoes (peeled and chopped into small-ish bite-size pieces OR 2 more cups of cauliflower + cooking water); 1 teaspoon salt; 3/4 cup mayonnaise; 3 – 4 tablespoons Dijon mustard (to taste); 1/8 – 1/4 teaspoon black pepper (or to taste); 1/2 cup dill pickle (chopped); 1/4 cup red bell pepper (chopped); 1/4 cup green onion (5 stalks, chopped and tops set aside for garnish); Additional salt and pepper to taste; Optional: low-carb sweetener equivalent to 1/2 – 1 teaspoon sugar (see package for amounts)

Cauliflower Potato Salad Recipe {Gluten-Free, Keto Option}

★★★★★

5 from 3 reviews

This potato salad can either be made with half cauliflower/half potato for a lower carb option or all cauliflower for a Keto option.

Author: Rebecca Baron
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 8 1x
Category: Side Dish
Cuisine: Gluten-Free, Keto

Scale

Ingredients

3 eggs + cooking water
1 head fresh cauliflower (chopped into florets, discard the core), about 6 cups cauliflower
2 cups russet potatoes (peeled and chopped into small-ish bite-size pieces OR 2 more cups of cauliflower + cooking water)
1 teaspoon salt
3/4 cup mayonnaise
3 – 4 tablespoons Dijon mustard (to taste)
1/8 – 1/4 teaspoon black pepper (or to taste)
1/2 cup dill pickle (chopped)
1/4 cup red bell pepper (chopped)
1/4 cup green onion (5 stalks, chopped and tops set aside for garnish)
Additional salt and pepper to taste
Optional: low-carb sweetener equivalent to 1/2 – 1 teaspoon sugar (see package for amounts)

Instructions

Place the eggs in a saucepan and cover with cold water. Bring to a boil.
Cover and turn the heat off. Let eggs stand in hot water for 10 to 12 minutes.
Drain and refrigerate 30 minutes, or until cool. Peel the eggs and store in cold water in the refrigerator until ready to use.
Add the cauliflower and potatoes (if using) to a large cooking pot. Cover with cold water and stir in the salt.
Bring to a boil over high heat, then reduce the heat to medium and simmer 8-10 minutes, or until fork tender.
Remove from heat and drain into a colander. Rinse under cold water and transfer to a bowl. Cover with ice cold water let stand in the refrigerator until ready to use.
In a large mixing bowl, whisk the mayo, mustard, pepper and optional sweetener together.
Drain the cauliflower and potatoes and pat dry. Fold into the dressing mixture.
Chop the hard-boiled eggs and fold into the salad. Transfer the salad to a serving bowl.
Chop the green onion tops and sprinkle over the salad.
Cover and refrigerate at least half an hour, or until ready to serve.

Notes

This recipe makes 7-8 cups of potato cauliflower salad. It doubles easily if you’re cooking for a crowd.

Nutrition is calculated based on 6 cups of cauliflower and 2 cups of russet potatoes.

Store leftover salad covered in the refrigerator. It stays fresh for at least one week, and the flavor gets even better as it chills.

If you’d like to add some sweetener to the dressing, Stevia is a good natural choice. Splenda and other artificial sweeteners will also work if clean eating is not a priority.

Green onions are also called scallions. No matter what name they’re sold as, they’re the same thing.

Keywords: homemade, healthy, easy

Find it online: https://www.mynaturalfamily.com/cauliflower-potato-salad-recipe/