Gary’s Cauliflower Potato Salad Low carb
Easy, Cauliflower Potato Salad ( Low-Carb) is the best quick and easy recipe to pair with your summer salads and other BBQ cookout side dishes. This creamy mock, faux potato salad is best served chilled or cold. Potatoes are substituted for cauliflower due to their amazing texture. Who says you can't enjoy potato salad on keto?!
Ingredients
- 3 Cups Cauliflower florets Chopped into small bits
- 1/2 Cup Carrots Finely Chopped
- 1 Stalk Celery Finely CHopped
- 1 Small Bell Pepper Finely Chopped
- 1 Small Onion FInely Chopped
- 3/4 Cup Miracle Whip Lite
- 1 tbsp Mustard
- 2 tbsp Sweet Relish
- 1 tsp Salt
- 1 tsp Paprika
- 1 tsp Black Pepper
- 4 Large Eggs Hard Boiled
Instructions
- Boil 1 inch of water in a large pot on the stove.
- Add the cauliflower, cover, and reduce the heat to low. Cook until tender. This will take about 8 minutes. Test the cauliflower by poking it with a fork to determine it is soft.
- While the cauliflower cooks, hard boil and chop 4 boiled eggs into smaller bits.
- Chop up carrots, celery, pepper, onion and place them in large sealable plastic container.
- add Sweet relish, mustard, mayo, salt pepper, paprika to container
- Add cool chopped eggs to container
- Drain the water from the cauliflower. rinse cauliflower with cold tap water until they are cool( don’t add them to the container while they are warm
- Place the cauliflower into container.
- Seal the lid on the container and shake it well to mix everything
- Chill for a least one hour.
- Garnish the potato salad with sliced boiled eggs and sprinkled paprika.
