Low Carb Classic Potato Salad

Savor the flavors of summer without the carb overload with this Low Carb Classic Potato Salad, a deliciously clever twist on the beloved picnic staple. Instead of traditional potatoes, tender cauliflower takes center stage, perfectly mimicking the texture while keeping things light and keto-friendly. This creamy salad is packed with crisp celery, tangy dill pickle relish, hard-boiled eggs, and a bold dressing made with mayonnaise, Dijon mustard, and a splash of apple cider vinegar for that iconic zesty kick. Fresh dill and a hint of red onion add bursts of herbaceous and savory flavor. Ready in just 25 minutes, this guilt-free, low-carb side dish is perfect for barbecues, potlucks, or as an easy make-ahead meal. Whether you're following a keto lifestyle, a low-carb diet, or simply looking to refresh your summer menu, this cauliflower-based potato salad is a must-try!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 6

Ingredients

• 1 large head Cauliflower
• 0.75 cup Mayonnaise
• 0.25 cup Dill pickle relish
• 1 tablespoon Dijon mustard
• 1 tablespoon Apple cider vinegar
• 2 medium Celery stalks
• 3 large Hard-boiled eggs
• 0.25 cup Red onion
• 2 tablespoons Chopped fresh dill
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper

Directions

Step 1

Chop the cauliflower into small, bite-sized pieces, similar to the size of diced potatoes in a traditional potato salad.

Step 2

Bring a large pot of water to boil. Add the cauliflower pieces and cook for 5-7 minutes or until they are just tender. Be careful not to overcook them, as they should hold their shape.

Step 3

Drain the cauliflower in a colander and rinse with cold water to stop the cooking process. Allow it to cool and drain completely.

Step 4

Meanwhile, dice the celery, hard-boiled eggs, and red onion into small pieces.

Step 5

In a large mixing bowl, combine the mayonnaise, dill pickle relish, Dijon mustard, apple cider vinegar, salt, and black pepper. Stir until smooth and well combined.

Step 6

Add the cooled cauliflower, diced celery, eggs, red onion, and fresh dill to the mixing bowl with the dressing. Toss gently until all the ingredients are well coated with the dressing.

Step 7

Taste and adjust the seasoning with additional salt and pepper if needed.

Step 8

Cover the salad with plastic wrap and refrigerate for at least one hour to allow the flavors to meld together.

Step 9

Stir the salad before serving and garnish with a sprinkling of fresh dill if desired.

Nutrition Facts

Serving size	(1345.4g)

Amount per serving	% Daily Value*
Calories	1801.1

Total Fat 150.3g	0%
Saturated Fat 17.7g	0%
Polyunsaturated Fat 3.0g
Cholesterol 793.0mg	0%
Sodium 3886.3mg	0%
Total Carbohydrate 89.6g	0%
Dietary Fiber 19.7g	0%
Total Sugars 22.5g
Protein 36.1g	0%

Vitamin D 150IU	0%
Calcium 314.9mg	0%
Iron 7.0mg	0%
Potassium 3032.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.9%

Protein: 7.8%

Carbs: 19.3%