Description
A low-carb and keto-friendly twist on classic potato salad, using cauliflower instead of potatoes for a delicious summer side dish.
Ingredients
Scale
- 1 large head cauliflower, cut into bite-sized florets
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ cup finely chopped celery
- ¼ cup finely chopped red onion
- 2 hard-boiled eggs, chopped
- 2 tablespoons fresh dill, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes, or until tender-crisp. Do not overcook.
- Drain the cauliflower and immediately transfer it to a large bowl filled with ice water to stop the cooking process. Once cooled, drain thoroughly and pat dry with paper towels.
- In a separate medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth.
- Add the cooled cauliflower, chopped celery, red onion, chopped hard-boiled eggs, and fresh dill to the large bowl with the dressing.
- Gently stir everything together until the cauliflower is evenly coated in the dressing.
- Season with salt and pepper to taste.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, chill for a few hours or overnight.
- Serve cold.
Notes
- Ensure the cauliflower is thoroughly dried after cooling to prevent a watery salad.
- Adjust the amount of mayonnaise and sour cream to reach your desired creaminess.
- Feel free to add other ingredients like chopped pickles, chives, or bacon bits.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No Cook (after initial boiling)
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 200
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: NA
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg