Fun and tasty, this won’t go to waste-y!
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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LOVE this recipe. Made it for a family picnic last weekend (hey, better bring something I know I can eat!) and it was a HUGE hit even with all the non-low-carbers (everyone wanted the recipe!). Even my 12-year-old niece, who emphatically informed me she did NOT like vegetables, gave it a shot and fell in love. Thanks so much for sharing your genius!!!
Anne H says
I love this to bits and back again!
This is so close to my back in the day potato salad! Don't use bell peppers but my secret ingredient that I never would tell folks . . . is BACON! Always added bacon and the low fat fans would feel guilty for eating my World Famous Tater Salad! LOL! I've switched it to Cauliflower and just like yours above, it is de-lish!
I can't believe your "Bacony Sense" didn't kick in! LOL! Bacon makes it complete!
I loved this! I was measuring because I believe I could go crazy on this recipe. I left out the peppers, green onion and only used 1/4 onion, and I also took DollbabeDesigns idea and used BACON. 6 slices crumbled. This was the dabomb diggity!
I just wanted to say… I am still hanging around.. I don't post much .. but I love all you do for all of us..
Keep up the good work my dear… have a great weekend..
sheila in ga
forgot how i signed in..
Fantastic! A keeper for sure.
I made this recipe over the weekend for family – and they loved it!!! They didn’t even realize there was no potatoes. (I do have some fussy tweens so I left out the red pepper & dill pickles)
Im new to LC’ing & love your site
I am so happy everyone liked the recipe, Lisa! Thank you so much for taking the time to let me know! You are so smart leaving out anything that might tip off those picky eaters. I have a house filled with them.
How long should I cook the cauliflower?
I’d go 8-10 minutes boiled on the stove or 6-8 minutes in the microwave.
Try ROASTING the cauliflower….cut on large chunks. Coat cauliflower W/1 T. to2T. Olive oil.plus a pinch each kosher salt and a little cracked pepper( not too heavy on the salt), .Roast in a PREheated oven.middle rack on foil lined baking sheet.15 to 19 minutes. Then for smaller chunks that always seem to fall off…roast same way BUT less time. Their trick is not to let the cauliflower get too mushy..
Oh. MY. Gosh! This is insanely good. Served it at a bbq and it was the first thing gone, BEFORE the steaks! lol I used your miracle whip recipe to jazz up my mayo and it tasted soooooo wonderful! Thank you thank you thank you for everything you do. Don’t ever stop!
Sarah L says
This is amazing!! Thank you so much Jamie for making this a liveable (and delicious!!) lifestyle!
Thank you for taking the time to send a kind note, Sarah! I love what I do. I look forward to me schedule settling down again so I can do even more!
I do a lot of cooking and tried a couple of your recipes and was very happy with them but never left a comment but I just had to let you know that this low carb potato salad was FABULOUS! I plan to make another batch to bring to work to share. Several of us have been low carbing since April and we were getting into a rut. This will show them that there’s life after carbs. Thank you!
I am so happy to hear it Jean! Thank you so much for taking the time to let me know! I am so excited to hear you have a support system–and especially at work! I am going to be coming up with a lot more savory dishes, especially as we move into winter. Be sure to check out my crock pot recipes, too! I have a crock pot lasagna, an easy gluten-free crust (and deep dish), and a crock pot pizza I think you’ll really like, too!
Food with mayonnaise has no special temperature precautions unless it’s homemade with raw/unpasteurized eggs. Warnings of salmonella poisoning from unchilled mayo have been obsolete for half a century since nearly everyone uses commercially prepared mayonnaise which is pasteurized and acidified. Good explanation here: https://www.chow.com/food-news/54481/will-mayonnaise-give-me-food-poisoning/
So enjoy your picnics and don’t worry!
This recipe sounds wonderful!
Jamie VanEaton says
Hi! Thank you so much! I am such a paranoid mom-type.
the next thing you know, you’ll tell me someone really can’t get pregnant from French Kissing.
This is fantastic! I only used a half cup mayo…doesn’t need anymore than that.
just made this its chilling in the fridge as i’m typing. will be adding bacon 🙂 even licking the spoon.. so yummy..
Ooh. You said the “b” word!