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cauliflower potato salad, in a white bowl with a fork in it

Cauliflower Potato Salad

Try this creamy cauliflower potato salad for a delicious low carb summer salad.
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Course: Side Dish
Cuisine: American
Keyword: cauliflower potato salad, cauliflower potato salad recipe
Prep Time: 20 minutes
Refrigerate: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 238kcal
Author: Donnalea

Equipment

mixing bowl

Ingredients

  • 6 hard boiled eggs
  • 10 ounces cauliflower, cooked, roasted preferrably
  • ½ cup mayonnaise
  • 1 Tablespoon mustard
  • 1 teaspoon pickle juice, lemon juice or vinegar
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon pepper
  • ½ cup diced celery
  • ¼ cup diced pickles
  • ¼ cup real bacon bits, divided
  • 1½ Tablespoons parsley, divided

Instructions

  • Cut cooked or roasted cauliflower into bite sized pieces.
  • Separate the egg whites from the yolks. Chop egg whites into bite sized pieces.
  • In a medium bowl, mash egg yolks, then add mayonnaise, mustard, pickle juice, onion powder, smoked paprika, and pepper. Toss with the cauliflower.
  • Add chopped egg whites, celery, pickles, 1 tablespoon parsley, and all bacon bits except about 1 Tablespoon to cauliflower mixture. Fold together gently.
  • Turn into a serving bowl and garnish with reserved bacon bits and parsley.

Nutrition

Calories: 238kcal | Carbohydrates: 4g | Protein: 10g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 201mg | Sodium: 431mg | Potassium: 251mg | Fiber: 1g | Sugar: 2g | Vitamin A: 448IU | Vitamin C: 25mg | Calcium: 48mg | Iron: 1mg