Cauliflower Potato Salad

 Cauliflower Potato Salad

Cauliflower Potato Salad is a low-carb twist on the classic potato salad, using cauliflower as a substitute for potatoes. It’s a great option for those looking to reduce carbs while still enjoying a creamy and flavorful salad. Here's a recipe for you to try:

Ingredients:

For the Salad:

1 medium cauliflower, cut into florets

2 medium potatoes, peeled and diced (optional, for a hybrid version)

1/2 cup celery, finely chopped

1/4 cup red onion, finely chopped

2 hard-boiled eggs, chopped (optional)

1/4 cup fresh parsley, chopped

For the Dressing:

1/2 cup mayonnaise (or Greek yogurt for a lighter version)

1 tbsp Dijon mustard

1 tbsp apple cider vinegar or lemon juice

1 tsp garlic powder

1 tsp onion powder

Salt and pepper, to taste

Instructions:

1. Prepare the Cauliflower and Potatoes:

If using potatoes, bring a pot of salted water to a boil and cook the diced potatoes until tender, about 10-12 minutes. Drain and set aside to cool.

For the cauliflower, bring a separate pot of salted water to a boil and cook the cauliflower florets for 5-6 minutes, until tender but not mushy. Drain well and set aside to cool.

2. Make the Dressing:

In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar (or lemon juice), garlic powder, onion powder, salt, and pepper until smooth and well combined.

3. Assemble the Salad:

In a large bowl, combine the cauliflower, potatoes (if using), celery, red onion, and hard-boiled eggs. Add the dressing and gently mix everything until coated.

4. Chill and Serve:

Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.

Before serving, garnish with fresh parsley.

This Cauliflower Potato Salad is perfect for picnics, barbecues, or as a side dish. The creamy dressing and crunchy veggies make it just as satisfying as traditional potato salad, with fewer carbs!