Cauliflower “Potato” Salad

Growing up, I always believed that my mom’s potato salad was THE BEST!  Her macaroni is was also a summer favorite. We begged her to make these yummy “salads” all the time.

But this summer, I wanted to try some low-carb alternatives to traditional summer favorites while keep the flavors and textures the same. By substituting cauliflower for potatoes and Greek yogurt for mayo or sour cream, this side dish has become a STAPLE in our house. I have served it to guests who can’t believe how yummy it is and how healthy it is.

I’ve also found that adding chopped celery and shredded carrots help to make it colorful and flavorful while keep the integrity of the salad.

This is the PERFECT side dish for summer picnics or any time of the year.

**For tips on making meal prep SIMPLE, check out THIS link!
**To learn how I practice portion control, click here!

Cauliflower ‘Potato’ Salad Recipe

Servings: 4-6
Serving Size: 1 Cup
Portion Fix Container Count: 1 Green, 1/4 Red
Ingredients

  • 1 large head cauliflower, cut into small bite-sized pieces
  • 3 hard-boiled eggs, chopped
  • ¼ cup plain Greek yogurt
  • 1 tablespoon mustard
  • 1 tablespoon raw honey
  • Optional:
  • ¼ c. sweet pickle relish
  • 1 T. finely chopped onion {Vidalia onion, if available}
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • Chopped celery
  • Shredded carrots

1 ingredients

Directions:

  1. Add chopped cauliflower to steamer; cover and cook for 5-7 minutes. Drain in a large colander and rinse under cold water to cool and stop the cooking process.

     

  2. Meanwhile, slice hard boiled eggs.
    4 egg
  3. Mix remaining ingredients in a small bowl to make your sauce.
  4. Combine all remaining ingredients in large bowl and mix gently but well. Chill for at least 30 minutes to allow flavors to blend.
  5. When ready to serve, taste and adjust salt and pepper as desired.

     

Cauliflower “Potato” Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print

A low-carb, delicious, and easy alternative to traditional potato salad. Portion Fix Container Count included.


Portion Fix Container Count: 1 Green, ¼ Red

Ingredients

  • 1 large head cauliflower, cut into small bite-sized pieces
  • 3 hard-boiled eggs, chopped
  • ¼ cup plain Greek yogurt
  • 1 tablespoon mustard
  • 1 tablespoon raw honey
  • Optional:
  • ¼ c. sweet pickle relish
  • 1 T. finely chopped onion {Vidalia onion, if available}
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • Chopped celery
  • Shredded carrots

Directions

  1. Add chopped cauliflower to steamer; cover and cook for 5-7 minutes. Drain in a large colander and rinse under cold water to cool and stop the cooking process.
  2. Meanwhile, slice hard boiled eggs.
  3. Mix remaining ingredients in small bowl to make your sauce.
  4. Combine all remaining ingredients in large bowl and mix gently but well. Chill for at least 30 minutes to allow flavors to blend.
  5. When ready to serve, taste and adjust salt and pepper as desired.

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