Iowa Girl Eats · by Kristin Porter★ 5.0 (2)
Cauliflower Potato Salad
NUTRITION · PER SERVING45M COOK
CAL 16%·PRO 12%
CARBS 5G7% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 30G87% OF CAL
5G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lighter take on classic potato salad substituting cauliflower for potatoes. Creamy mayonnaise-based dressing with tangy vinegar and a hint of mustard. A good low-carb option for summer cookouts.
sideamericansalad🍲 stockpotdairy freegluten freelow carbvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 large head cauliflower (chopped into bite-sized florets)
- 4 hard boiled eggs (chopped)
- 1/2 - 3/4 cup mayonnaise
- salt
- 1/4 cup canola or vegetable oil
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon lemon juice
- 1/2 teaspoon sugar
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- pinch paprika
At a glance
PER SERVING · TIME 45M
CAL 16%·PRO 12%
CARBS 5G7% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 30G87% OF CAL
5G SAT26G 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
- 30m
- Cook
- 15m
- Sodium
- 559mg
- Total sugar
- 3g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 285mg
- Calcium
- 37mg
- Iron
- 0.78mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 559MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.