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Cauliflower Potato Salad (Low-Carb and Paleo Potato Salad)

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  Published on July 12th, 2021
  Reading time: < 1 minute
  Last modified July 9th, 2021
cauliflower potato salad
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This cauliflower potato salad is the perfect keto and paleo dish to bring to a cookout this summer! It is packed full of flavor, but with far fewer carbs than traditional potato salad!

Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
Ingredients
Potato Salad Base
 1 cauliflower head
 1 tbsp olive oil
 4 eggs, boiled
 1 celery stalk, chopped
 ½ red onion, chopped
 salt and pepper to taste
Sauce
 ½ cup mayonnaise (soybean oil-free)Primal Kitchen brand used
 1 tbsp mustard
 2 tbsp dill, chopped
 ¼ tsp garlic salt
 1 tsp lemon juice
Directions
1

Preheat the oven to 400 degrees.

2

Cut the cauliflower head into small florets.

3

Place the chopped cauliflower onto a baking sheet and drizzle olive oil on top.

4

Salt and pepper to taste and place in the oven.

5

Cook the cauliflower for 20-25 minutes, or until it begins to lightly brown.

6

Remove the cooked cauliflower from the oven and allow to cool.

7

While the cauliflower is cooling, chop the other veggies and set them aside.

8

Next, prepare the sauce/dressing. To do this, combine all of the sauce ingredients in a medium bowl and combine well.

9

Stir in the chopped cauliflower and other chopped veggies until fully coated in the sauce.

10

Store your cauliflower potato salad in an airtight container in the fridge, serve, and enjoy!

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Ingredients

Ingredients
Potato Salad Base
 1 cauliflower head
 1 tbsp olive oil
 4 eggs, boiled
 1 celery stalk, chopped
 ½ red onion, chopped
 salt and pepper to taste
Sauce
 ½ cup mayonnaise (soybean oil-free)Primal Kitchen brand used
 1 tbsp mustard
 2 tbsp dill, chopped
 ¼ tsp garlic salt
 1 tsp lemon juice

Directions

Directions
1

Preheat the oven to 400 degrees.

2

Cut the cauliflower head into small florets.

3

Place the chopped cauliflower onto a baking sheet and drizzle olive oil on top.

4

Salt and pepper to taste and place in the oven.

5

Cook the cauliflower for 20-25 minutes, or until it begins to lightly brown.

6

Remove the cooked cauliflower from the oven and allow to cool.

7

While the cauliflower is cooling, chop the other veggies and set them aside.

8

Next, prepare the sauce/dressing. To do this, combine all of the sauce ingredients in a medium bowl and combine well.

9

Stir in the chopped cauliflower and other chopped veggies until fully coated in the sauce.

10

Store your cauliflower potato salad in an airtight container in the fridge, serve, and enjoy!

Cauliflower Potato Salad (Low-Carb and Paleo Potato Salad)

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