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Low Carb Summer Series: Low Carb Potato Salad

I love summer cookouts. I love potato salad and pretty much anything it’s traditionally served alongside. I love swimming all day then chowing down like I haven’t eaten for a week on burgers, hot dogs, potato salad, ribs, and broccoli salad. Oh, and apple pie or a big, honking slice of ice-cold watermelon. But, the problem is, summer cookouts are full of carbs. This summer, I am going to remedy that one high-carb item at a time. First on deck: low carb potato salad. (Spoiler alert: Cauliflower!)

When I first saw this, I thought, “That’s not potato salad.” True, but once I tasted it I realized this is a delicious substitute, one that will replace my “need” for potato salad. And, I don’t have to peel potatoes to make it. Bonus!


  • 1 Medium Head Cauliflower (florets cut off into large pieces)
  • 4 – Hard Boiled Eggs (chopped)
  • 1/4 Cup –  Red Onion (chopped)
  • 1/4 Cup – Celery (chopped)
  • 1/4 Cup – Bell Pepper (chopped
  • 3/4 -1 Cup* – Mayonnaise 
  • 1-2 TBS* – Yellow Mustard
  • Salt and Pepper to taste

*Amount of Mayo/Mustard will vary on taste and size of the head of cauliflower

Nutrition Information:

  • Calories: 188
  • Fat: 17 grams
  • Carbs: 2 net carbs
  • Protein: 4 grams

Tip Time!

Tip #1: For this recipe, it would be better to undercook rather than overcook cauliflower. Test the cauliflower at five minutes with a fork, then transfer the cauliflower to an ice bath to stop the cooking immediately.

Tip #2: Start out with the smaller portion of mayo and mustard, adding a tablespoon at a time. You can always add more, but once a potato salad turns soupy, there’s not much to be done about it.

Tip #3: You know what my last tip is going to be: Boil your eggs in an Instant Pot. You can’t go wrong and the peelings practically fall off.

Up next: Low Carb Apple Crisp! Yummy!

Happy eating, my friends.