Print
Let's Get Cookin'

Low-Carb Mock Potato Salad

This Low-Carb Mock Potato Salad is made with steamed cauliflower instead of starchy potatoes. It’s a perfect salad for summer gatherings and guess what?! You won’t even miss the potatoes!

  • Author: Stacie Hassing
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 6-8 servings 1x

Ingredients

For the Salad:

  • 1 medium head of cauliflower, cut into small bite-sized pieces (about 5 cups)
  • 4 hard-boiled eggs, diced + optional 1 hard-boiled egg, sliced for topping
  • 1/3 cup finely diced red onions
  • ½ cup diced celery
  • Dash of paprika, for topping

For the Dressing: 

Instructions

  1. Place cauliflower pieces in a steam basket over a pot of boiling water. Cover and steam for 8-10 minutes or until fork tender. Remove from heat and cool before making salad. After cauliflower is steamed it should equal 3-4 cups. 
  2. Meanwhile prep the rest of the ingredients if you haven’t done so already. Set aside.
  3. In a small bowl, whisk together dressing ingredients , taste and adjust seasonings. 
  4. In a medium bowl, combine the salad ingredients (except for the additional egg and paprika). Pour dressing over salad and toss well to coat. 
  5. Top with hard-boiled egg slices and a dash or two of paprika.

Nutrition

  • Serving Size: 1/8 of recipe (1/2-2/3 cup)
  • Calories: 160
  • Sugar: 1 g
  • Sodium: 330 mg
  • Fat: 15 g
  • Carbohydrates: 4 g
  • Fiber: 2 g
  • Protein: 4 g