40 Aprons · by Cheryl Malik★ 5.0 (8)
Cauliflower Potato Salad
NUTRITION · PER SERVING145M COOK
CAL 8%·PRO 9%
CARBS 8G21% OF CAL
3G FIBER3G SUGAR1G OTHER
FAT 12G70% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, low-carb take on potato salad using cauliflower instead of potatoes. Tangy and fresh with pickles, eggs, and a mayonnaise dressing, it's ideal for potlucks and summer barbecues as a refreshing side.
sideamericansaladdairy freegluten freevegetarian
View the full recipe on 40 Aprons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 cups cauliflower florets or 2" cauliflower pieces (from 1 large or 2 medium heads, approximately 2 ½-3 pounds)
- ½ teaspoon apple cider vinegar
- 2 tablespoons Dijon mustard
- ½ cup mayonnaise
- ½ teaspoon salt (plus more to taste)
- black pepper (to taste)
- 2 tablespoons red onions (finely chopped)
- 2 tablespoons chopped dill pickles
- 2 hard-boiled eggs (diced)
- 2 tablespoons celery (finely chopped)
- 1 tablespoon dill (chopped, optional but recommended)
At a glance
PER SERVING · TIME 145M
CAL 8%·PRO 9%
CARBS 8G21% OF CAL
3G FIBER3G SUGAR1G OTHER
FAT 12G70% OF CAL
2G SAT10G 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
- 10m
- Cook
- 15m
- Sodium
- 384mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 460mg
- Calcium
- 42mg
- Iron
- 0.72mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 384MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.