Buns in My Oven · by Karly Campbell★ 3.9 (59)
Cauliflower Potato Salad
NUTRITION · PER SERVING20M COOK
CAL 7%·PRO 8%
CARBS 5G15% OF CAL
2G FIBER2G SUGAR1G OTHER
FAT 11G76% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A low-carb take on classic potato salad, substituting cauliflower for potatoes while keeping the creamy mayo-mustard dressing and fresh herbs. Great for keto and low-carb diets.
sideamericansalad♒ steamer🍳 skilletdairy freegluten freelow carbvegetarian
View the full recipe on Buns in My Oven →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large head cauliflower
- 2 hard boiled eggs
- 1/3 cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon dill relish
- 2 teaspoons finely diced onion
- 1 teaspoon fresh dill
- 1 teaspoon chopped chives
- 1 teaspoon vinegar
- 1/2 teaspoon salt (more to taste)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
At a glance
PER SERVING · TIME 20M
CAL 7%·PRO 8%
CARBS 5G15% OF CAL
2G FIBER2G SUGAR1G OTHER
FAT 11G76% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 352mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 266mg
- Calcium
- 30mg
- Iron
- 0.61mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 352MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.