Potato Salad… That Isn’t

July 19, 2015 by Leanne Vogel November 2, 2018

A low-carb + paleo “potato” salad… with no potatoes at all! Made with clean, low-carb ingredients. Can be made vegan, too.

Ingredients

Salad

• 1 head of cauliflower, chopped into bite-sized pieces
• 6 hardboiled eggs, omit if making vegan or egg-free
• 3 pickles, chopped
• 1/2 cup chopped fresh parsley
• 1/4 cup green onion, green part only, chopped

Dressing

• 1/2 cup avocado oil mayonnaise or my vegan mayo recipe
• 2 tablespoons gluten-free dijon mustard
• 3 tablespoons pickle juice
• 1/4 – 1/2 teaspoon sea salt
• Freshly ground pepper, to taste

Instructions

1. Prepare the cauliflower by cutting into bite-sized pieces. You can do this with a knife or if you want smaller pieces, shred. Steam for 2-3 minutes. Drain and set aside to cool.
2. Peel eggs and separate yolks, set aside. Cut the whites into small bite size pieces. Mix the egg whites into the cauliflower mixture in a large bowl along with chopped pickle, green onion and parsley.
3. Add egg yolks, mayo, mustard, pickle juice, salt and pepper into your high-powered blender and blend until smooth. Pour over the cauliflower mixture and stir to coat. Chill overnight and serve.

Nutrition Information Per Serving