iFoodReal · by Olena Osipov★ 5.0 (39)
Cauliflower Potato Salad
NUTRITION · PER SERVING25M COOK
CAL 7%·PRO 14%
CARBS 10G28% OF CAL
3G FIBER4G SUGAR2G OTHER
FAT 9G57% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, low-carb twist on potato salad using cauliflower instead. Tangy with mustard and dill, it pairs well with grilled meats or stands alone.
sideamericansaladeggs🍲 stockpotgluten freelow calorievegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2.5-3 pounds head of cauliflower (chopped into 1/2" pieces)
- 4 large eggs
- 3/4 cup pickles (finely chopped)
- 3 tablespoons red onion (finely chopped)
- 3 tablespoons dill (finely chopped)
- 2 teaspoons mustard
- 1 teaspoon vinegar (white or white wine)
- 1/2 cup plain yogurt (2%+ fat)
- 1/4 cup mayo
- 1 teaspoon salt
- Ground black pepper (to taste)
At a glance
PER SERVING · TIME 25M
CAL 7%·PRO 14%
CARBS 10G28% OF CAL
3G FIBER4G SUGAR2G OTHER
FAT 9G57% OF CAL
2G SAT7G 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
- 10m
- Sodium
- 612mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 542mg
- Calcium
- 69mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 612MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.