Cauliflower Potato Salad
This innovative take on a classic potato salad substitutes cauliflower for a lighter, low-carbohydrate alternative, while maintaining the beloved tang and creaminess of the traditional version. Ideal for keto-friendly gatherings or summer meals.
Ingredients
- ¼ cup celery finely diced
- ¼ cup red onions minced
- ¼ cup dill pickle chopped
- Salt and pepper to taste
- 1 tablespoon olive oil
- Dash of paprika
- ¼ cup avocado mayonnaise
- 2 tablespoons Dijon mustard
- 1 head cauliflower cut into ½-inch florets
- 2 tablespoons dill pickle juice
- 2 hard-boiled eggs chopped
- Fresh dill for garnish
Instructions
- Preheat oven to 400°F and line a baking tray with parchment paper. Coat the cauliflower florets in olive oil, season with salt and pepper, and distribute them evenly on the tray. Roast for 15 to 20 minutes until tender, then allow to cool.
- In a large bowl, prepare the dressing by whisking together avocado mayonnaise, Dijon mustard, and dill pickle juice. Incorporate the diced celery, minced red onions, chopped pickles, roasted cauliflower, and hard-boiled eggs. Season with additional salt and pepper if needed and gently fold the mixture until fully integrated.
- Top with fresh dill and a light dusting of paprika before serving.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Make Ahead Tips: Dressing and cauliflower can be prepared in advance to simplify assembly later.
Substitutes: Apple cider vinegar or lemon juice may replace pickle juice. Relish can substitute chopped pickles.
Make Ahead Tips: Dressing and cauliflower can be prepared in advance to simplify assembly later.
Substitutes: Apple cider vinegar or lemon juice may replace pickle juice. Relish can substitute chopped pickles.