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