Low-Carb Potato Salad With Cauliflower
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cauliflower replaces potatoes in this creamy, classic potato salad with eggs, celery, and a tangy mustard-dill dressing. A lighter take on the picnic staple that fits low-carb diets.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- Sea salt
- 5 cups cauliflower (cut into florets )
- 4 eggs
- 1/2 cup celery (thinly sliced)
- 1/4 cup red onion (diced)
- 9 tablespoons mayonnaise
- 5 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons dill stir-in paste
- 1/2 teaspoon paprika
- 2 teaspoons sea salt
- Pinch of pepper
At a glance
PER SERVING · TIME 150M
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
- 20m
- Sodium
- 217mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 180mg
- Calcium
- 28mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 217MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.