A low-carb alternative to classic potato salad, this mock potato salad recipe is loaded with flavor and is so refreshing!
– ▢1 large head cauliflower, chopped into bite size– ▢4 hard boiled eggs, chopped– ▢½ cup red onion, finely chopped– ▢2 cloves garlic, minced– ▢1/2 cup pickles, chopped (I use fresh dill pickles)– ▢1/2 cup avocado oil mayonnaise or mayo of choice– ▢¼ cup rice vinegar or cider vinegar– ▢3 Tbsp fresh Italian parsley, finely chopped– ▢2 Tbsp fresh dill, chopped– ▢1 tsp sea salt, to taste
Ingredient
Step 1
Step 1
Cover eggs with 1 inch of water in a saucepan. Boil on high. Cool the eggs in an ice bath for 15 minutes after boiling for 10 minutes to make peeling simpler.
Direction
Step 2
Step 2
Cut the cauliflower into bite-sized pieces and place them in a big pot. Bring water to a boil. Boil until cauliflower is soft, 8–12 minutes. Drain cauliflower and cool in a colander.
Step 3
Step 3
Stir together the red onion, garlic, pickles, mayonnaise, vinegar, fresh parsley, fresh dill, and sea salt in a large bowl.
Step 4
Step 4
Peel and chop the hard boiled eggs and add to the mixing bowl with the dressing. Stir well and mash the egg yolks into the dressing mixture.
Step 5
Step 5
Stir in cooked and cooled cauliflower. Taste the salad and add sea salt, vinegar, or onion to taste. Keep refrigerated until serving!
Step 6
Step 6
With your favorite main dish, serve cauliflower potato salad!