How can one hide the versatility of the cauliflower? A necessity of cook outs, picnics and barbecues everywhere, low-carbers and diabetics can partake in the bright colors, fun and deliciousness that is the staple of every cookout: The Potato Salad.
No need to cue the ominous music, my friends.
This isn’t your average potato salad. This isn’t even your average mock potato salad. Throwing some attitude into the mix, I have put this recipe together, using the extra flair of chopped red bell pepper, kosher pickles, and green onions for both color and flavor.
Better yet? The cauliflower is virtually undetectable.
If you want your salad to be slightly sweet, you may add some sweetener (to emulate salad dressing, as opposed to mayonnaise). Make sure to total 1 carb per serving of sweetener added to the overall dish.
Safety portion of our program: Make sure to keep this dish refrigerated or cold, as mayonnaise is an ingredient.
This recipe is induction-friendly and gluten-free.
Old-Fashioned Low-Carb Potato Salad (with a kick)
1-16 ounce bag cauliflower, chopped
1 Tbsp vinegar
½ cup chopped red onion
½ cup celery chopped (1 long stalk)
¼ cup red bell pepper, chopped
4 Tbsp chopped green pepper
2 stalks green onion, chopped
2 kosher baby dill pickles, chopped
2 hard-boiled eggs, peeled and chopped
1 Tbsp mustard
1 cup mayonnaise (or more for moisture/flavor)
1 tsp salt
½ tsp pepper
Cook and prepare cauliflower. Mix with ingredients. Refrigerate until serving. Add paprika before serving if desired. Keep covered in the refrigerator.
Makes about 4 cups, or about 8, 1/2 cup servings. Recipe can be doubled.
Nutritional Information per 1/2 cup serving: Calories: 237 , Carbohydrates: 5 g, Fiber: 2g, Net Carbohydrates: 3 g, Protein: 3.5 g, Fat: 23g
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