Creamy Cauliflower “Potato” Salad

Cauliflower is a versatile vegetable that can be used as a low-carb substitute for potatoes in many dishes, including this creamy salad.

This is vegetarian, gluten free and low carb recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Creamy Cauliflower “Potato” Salad

Cooking Method: Boiling Cuisine: American Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Low Carb Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 15 min Total Time 30 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 head Cauliflower
• 4 medium Potatoes
• 1 cup Mayonnaise
• ¹⁄₂ cup Greek yogurt
• 2 tablespoon Dijon mustard
• ¹⁄₂ small Red onion
• 2 medium Celery stalks
• 2 tablespoon Fresh dill
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper

Instructions

1. Cut the cauliflower into small florets and boil them in salted water until tender. Drain and set aside.
2. Peel the potatoes and cut them into small cubes. Boil them in salted water until fork-tender. Drain and set aside.
3. In a large mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, salt, and black pepper. Mix well.
4. Finely chop the red onion, celery stalks, and fresh dill. Add them to the mixing bowl and stir to combine.
5. Add the cooked cauliflower and potatoes to the mixing bowl. Gently toss until all the ingredients are coated in the creamy dressing.
6. Refrigerate for at least 1 hour to allow the flavors to meld together.
7. Serve chilled and garnish with additional fresh dill, if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 12g4%

Sugars 3g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.