Are you searching for a deliciously creamy and satisfying side dish that won’t derail your healthy eating goals? Look no further than this Low Carb Paleo Cauliflower Potato Salad! With its delightful combination of tender cauliflower, rich mayonnaise, and zesty Dijon mustard, this recipe is a guilt-free twist on a classic favorite. Perfect for summer barbecues, picnics, or a simple weeknight dinner, this salad promises to impress your family and friends while keeping your carb count low. Dive into this article to discover how to whip up this scrumptious dish in just 30 minutes!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Paleo
Serves: 6 servings
Ingredients
- 1 head cauliflower, cut into florets
- 3 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup green onions, sliced
- Salt and pepper to taste
Instructions
- Prepare the cauliflower by washing it thoroughly and cutting into small, uniform bite-sized florets to ensure even cooking.
- Bring a large pot of salted water to a rolling boil. Add the cauliflower florets and cook for 4-5 minutes until they are tender-crisp, being careful not to overcook.
- Drain the cauliflower in a colander and immediately rinse with cold water to stop the cooking process. Allow the florets to cool completely and drain excess moisture.
- While the cauliflower is cooling, hard-boil the eggs by placing them in a pot of cold water, bringing to a boil, then removing from heat and letting sit covered for 10-12 minutes.
- Peel the hard-boiled eggs and chop them into small, even pieces.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, sliced green onions, salt, and pepper to create the dressing.
- Add the cooled cauliflower florets and chopped eggs to the dressing, gently folding to ensure even coating.
- Taste and adjust seasoning as needed, adding more salt and pepper to preference.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
- Garnish with additional green onions before serving and enjoy chilled.
Tips
- Choose Fresh Cauliflower: Select a firm head of cauliflower with tightly packed florets for the best texture and flavor. Avoid any with brown spots or soft areas.
- Don’t Overcook: When boiling the cauliflower, keep a close eye on it. You want it tender-crisp, so aim for 4-5 minutes of cooking time to maintain that perfect bite.
- Shock the Cauliflower: Rinsing the cooked cauliflower under cold water immediately after boiling halts the cooking process and helps preserve its vibrant color and crunch.
- Customize Your Dressing: Feel free to experiment with the dressing by adding herbs like dill or parsley, or even a splash of apple cider vinegar for a tangy kick.
- Chill Before Serving: Allowing the salad to chill in the refrigerator for at least 30 minutes enhances the flavors and makes for a refreshing dish.
- Garnish for Presentation: A sprinkle of additional sliced green onions on top before serving not only adds a pop of color but also a fresh flavor boost.
Nutrition Facts
Calories: 184kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
