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Cauliflower (Sans Potato) Salad

Why sans potatoes? This exceptional salad is made with all of the ingredients traditionally found in a potato salad. Since potatoes are high in carbohydrates, you can still indulge in this all-American favorite by substituting with cauliflower. The recipe can be doubled or tripled.


2 pounds cauliflower (or 3 cups cauliflower florets)
teaspoon coarse salt
3 hard-boiled eggs, chopped
cup (or more) mayonnaise
⅓ cup diced red onion
1 teaspoon white wine vinegar
1 red bell pepper, diced
1 teaspoon yellow mustard


Serves: 4


Place a steamer in a large saucepan filled with about 2 inches of wa­ter. Bring the water to a boil over medium-high heat. Place the cau­liflower in the steamer. Cover, and cook for 8 to 10 minutes or just until crisp-tender. Drain well. Set aside to cool to room temperature.

Combine the mayonnaise, white wine vinegar, mustard, and salt in a small bowl and blend well. Combine the cauliflower, eggs, red onion, and red pepper in a large bowl and lightly blend. Add the mayonnaise mixture and blend until all the salad components are coated. Cover the bowl and refrigerate for several hours or overnight.

EACH SERVING PROVIDES:- 15g carbohydrates, 321 calories, 9g protein, 26g fat, 7g dietary fiber, 410mg sodium, 160mg cholesterol

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