Name: Low-Carb Cauliflower Potato Salad
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Yield: 1
Ingredients: 1 large head cauliflower, cut into small bite-sized pieces -; 3 hard-boiled eggs, chopped -; 1/3 c. mayonnaise -; 1/3 c. Greek yogurt -; 1/4 c. dill pickles, finely chopped -; 1/2 red onion, finely chopped -; 1 tbsp. red wine vinegar -; juice of half lemon -; 1 tbsp. Dijon mustard -; 1 tsp. salt -; 1/4 tsp. Freshly ground black pepper -; 1/4 c. plus 2 tbs. thinly sliced scallions -; 1/4 c. plus 2 tbs. chopped dill -; 1 tsp. paprika -; 4 Romaine lettuce leaves -

Recipe information

Cooking:

2 hour 10 min.

Servings per container:

Source:

More details

Ingredients for - Low-Carb Cauliflower Potato Salad

1. 1 large head cauliflower, cut into small bite-sized pieces -

2. 3 hard-boiled eggs, chopped -

3. 1/3 c. mayonnaise -

4. 1/3 c. Greek yogurt -

5. 1/4 c. dill pickles, finely chopped -

6. 1/2 red onion, finely chopped -

7. 1 tbsp. red wine vinegar -

8. juice of half lemon -

9. 1 tbsp. Dijon mustard -

10. 1 tsp. salt -

11. 1/4 tsp. Freshly ground black pepper -

12. 1/4 c. plus 2 tbs. thinly sliced scallions -

13. 1/4 c. plus 2 tbs. chopped dill -

14. 1 tsp. paprika -

15. 4 Romaine lettuce leaves -

How to cook deliciously - Low-Carb Cauliflower Potato Salad

1. Stage

Steam cauliflower until tender-crisp, about 5 minutes. Transfer to a large bowl and let cool slightly.

2. Stage

Add mayonnaise, yogurt, pickles, onion, vinegar, lemon juice, mustard, salt and pepper. Toss to combine, ensuring the cauliflower is evenly coated. Taste and adjust seasoning. Fold in 1/3 c. each of scallions and dill. Cover with plastic wrap and refrigerate for 2 hours.

3. Stage

When ready to serve, sprinkle paprika and remaining herbs over the salad. Lay lettuce leaves on a platter and scoop salad on top.