CAULIFLOWER POTATO SALAD | low carb salad recipe perfect for potluck

Remove leaves and bugs from the head of cauliflower.

Chop cauliflower into 1/2-inch pieces.

Chop some of the stalk as well.

Add chopped cauliflower to an empty pot.

Add 4 eggs to the pot with cauliflower.

Cover with enough cold water to cover all ingredients and bring to a boil on high heat.

Dice pickles and finely chop red onion and dill in a separate bowl.

In a large bowl, combine pickles, red onion, dill, mustard, vinegar, yogurt, avocado oil mayo, salt, and pepper.

Check if cauliflower is done by poking with a knife; it should be firm but cooked.

Remove eggs with a spoon into an ice-cold bath and drain cauliflower in a colander.

Let cauliflower cool for 5-10 minutes, or rinse with cold water to speed up the process.

Peel and finely chop the eggs.

Add chopped eggs to the bowl with the other ingredients.

Add cool cauliflower to the bowl and stir everything together.

Chill potato salad for about 1 hour to 24 hours before serving.

Equipment Needed

Spice Level:

Dietary