Cauliflower Potato Salad

This quick and easy cauliflower potato salad is packed with delicious flavor! It’s a perfect low-carb side for picnics, barbeques, and get-togethers.

Course Side Dish

Cuisine American

Diet Diabetic

Keyword cauliflower potato salad, cauliflower salad, low-carb potato salad

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings

Calories 66kcal

Whisk together the dressing ingredients, then place in the refrigerator while you make the rest of the salad.
¾ cup Greek yogurt, 1 teaspoon apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon dried dill, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper
Bring a pot of water to a boil, then add the cauliflower florets. Cook for just under 5 minutes so that the cauliflower is still firm, then drain and rinse under cold water immediately to stop the cooking process.
1 head cauliflower
In a large bowl, add the cauliflower, celery, chopped eggs, onion, and dressing.
1 head cauliflower, ¼ cup celery, 2 hardboiled eggs, 1 small onion
Toss to mix well, then garnish with chopped green onion.
Fresh green onions

This recipe is for 6 servings of cauliflower faux-tato salad. Each serving will be about 1 cup.

You can substitute the Greek yogurt for mayonnaise if you prefer.

This dish can be stored in an airtight container in the refrigerator for up to 5 days.