Follow us 148.4k
Want to make a truly satisfying salad? I'm confident enough to say that this is the best creamy low-carb potato salad you'll ever try! It is definitely for us because it includes everything we love.
This salad is creamy thanks to eggs and mayonnaise, and it's packed full of flavor thanks to fresh vegetables, pickles and aromatics. It's so good that any carb eaters who try it will never even know it's low-carb.
Why use cauliflower? Cauliflower is a common alternative to potatoes in many low-carb recipes. When prepared the right way, it's the perfect alternative to starchy potatoes.
This dairy-free, low-carb salad is easy to scale up to feed a crowd, or halve if you're only cooking for yourself. You can serve it on its own or with any proteins such as roast chicken, salmon, pork chops or Italian sausages. You can also serve it the Czech way with some keto style fried breaded fish, or the German way with some schnitzel made with Low-Carb Breadcrumbs.
Follow us 148.4k
Hands-on Overall
Serving size about 325 g/ 11.5 oz
Nutritional values (per about 325 g/ 11.5 oz)
Net carbs9.2 grams
Protein11.9 grams
Fat40.8 grams
Calories458 kcal
Calories from carbs 8%, protein 11%, fat 81%
Total carbs13.4 gramsFiber4.2 gramsSugars5.2 gramsSaturated fat7 gramsSodium834 mg(36% RDA)Magnesium36 mg(9% RDA)Potassium634 mg(32% EMR)
Ingredients (makes 8 servings)
- 1 large cauliflower, cut into florets (1 kg/ 2.2 lbs)
- 2 tbsp apple cider vinegar (30 ml)
- 1 tsp black peppercorns
- 2 bay leaves
- 1 tsp sea salt
- 10 large hard-boiled eggs, diced
- 1/2 small celeriac, finely grated (140 g/ 5 oz)
- 1 medium carrot, finely grated (85 g/ 3 oz)
- 1 large red onion, finely diced (150 g/ 5.3 oz)
- 1 cup diced pickled dill cucumbers (140 g/ 5 oz)
- 1 cup green canned peas, drained (85 g/ 3 oz)
- 1 1/2 cups avocado oil mayonnaise (330 g/ 11.6 oz)
- 2 tbsp fresh lemon juice or pickle juice ( 30 ml)
- sea salt and ground pepper, to taste
- Optional: fresh chopped chives, parsley and/or celery tops
Instructions
- Cut the cauliflower into florets. Place in a pot filled with water and add the vinegar, peppercorns, salt and bay leaves. Bring to a boil over a high heat. Then, reduce the heat to medium and simmer until the cauliflower is tender for 10 to 12 minutes. Once cooked, take off the heat and pour through a colander. Discard the spices. Set aside to cool down, cut into smaller pieces and then place in a mixing bowl.
- To boil the eggs, fill a small saucepan with water up to three quarters. Add a good pinch of salt and bring to a boil. Using a spoon, carefully place the eggs in the water. To get the eggs hard-boiled, you need round 10 minutes (works for large eggs). When done, remove from the heat and place in a bowl filled with cold water. When the eggs are chilled, peel off the shells and dice the eggs.
- Peel and grate the carrot and finely grate the celeriac. Finely chop the onion and dice the pickled dill cucumbers.
- Place everything in a large mixing bowl. Add drained peas, mayonnaise, lemon juice (or pickle juice), salt and pepper.
- Stir until well combined and season more if needed. Refrigerate for at least an hour before serving. Optionally you can add fresh chopped herbs such as chives, parsley and/or celery tops.
- Serve a full serving as as a main dish or serve full or half a serving as a side dish. To store, refrigerate for up to 5 days. The salad tastes best the next day as it will allow all the flavors to combine.
Ingredients
- 1 large cauliflower, cut into florets (1 kg/ 2.2 lbs)
- 2 tbsp apple cider vinegar (30 ml)
- 1 tsp black peppercorns
- 2 bay leaves
- 1 tsp sea salt
- 10 large hard-boiled eggs, diced
- 1/2 small celeriac, finely grated (140 g/ 5 oz)
- 1 medium carrot, finely grated (85 g/ 3 oz)
- 1 large red onion, finely diced (150 g/ 5.3 oz)
- 1 cup diced pickled dill cucumbers (140 g/ 5 oz)
- 1 cup green canned peas, drained (85 g/ 3 oz)
- 1 1/2 cups avocado oil mayonnaise (330 g/ 11.6 oz)
- 2 tbsp fresh lemon juice or pickle juice ( 30 ml)
- sea salt and ground pepper, to taste
- Optional: fresh chopped chives, parsley and/or celery tops
Instructions
- Cut the cauliflower into florets. Place in a pot filled with water and add the vinegar, peppercorns, salt and bay leaves. Bring to a boil over a high heat. Then, reduce the heat to medium and simmer until the cauliflower is tender for 10 to 12 minutes. Once cooked, take off the heat and pour through a colander. Discard the spices. Set aside to cool down, cut into smaller pieces and then place in a mixing bowl.
- To boil the eggs, fill a small saucepan with water up to three quarters. Add a good pinch of salt and bring to a boil. Using a spoon, carefully place the eggs in the water. To get the eggs hard-boiled, you need round 10 minutes (works for large eggs). When done, remove from the heat and place in a bowl filled with cold water. When the eggs are chilled, peel off the shells and dice the eggs.
- Peel and grate the carrot and finely grate the celeriac. Finely chop the onion and dice the pickled dill cucumbers.
- Place everything in a large mixing bowl. Add drained peas, mayonnaise, lemon juice (or pickle juice), salt and pepper.
- Stir until well combined and season more if needed. Refrigerate for at least an hour before serving. Optionally you can add fresh chopped herbs such as chives, parsley and/or celery tops.
- Serve a full serving as as a main dish or serve full or half a serving as a side dish. To store, refrigerate for up to 5 days. The salad tastes best the next day as it will allow all the flavors to combine.
Nutrition (per serving, about 325 g/ 11.5 oz)
Calories458kcal
Net Carbs9.2g
Carbohydrates13.4g
Protein11.9g
Fat40.8g
Saturated Fat7g
Fiber4.2g
Sugar5.2g
Sodium834mg
Magnesium36mg
Potassium634mg
Detailed nutritional breakdown (per about 325 g/ 11.5 oz)
| Total per about 325 g/ 11.5 oz |
| 9.2 g | 11.9 g | 40.8 g | 458 kcal |
| Cauliflower, fresh |
| 3.7 g | 2.4 g | 0.4 g | 31 kcal |
| Apple cider vinegar |
| 0 g | 0 g | 0 g | 1 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.5 g | 7.9 g | 5.9 g | 89 kcal |
| Celeriac, raw |
| 1.3 g | 0.3 g | 0.1 g | 7 kcal |
| Carrot, fresh |
| 0.7 g | 0.1 g | 0 g | 4 kcal |
| Onion, red, fresh |
| 1.2 g | 0.2 g | 0 g | 7 kcal |
| Pickles, cucumber, dill or kosher dill |
| 0.3 g | 0.1 g | 0.1 g | 2 kcal |
| Peas, green, canned, no salt added, drained solids |
| 0.9 g | 0.5 g | 0 g | 7 kcal |
| Mayonnaise |
| 0.2 g | 0.5 g | 34.2 g | 306 kcal |
| Lemon juice, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
Do you like this recipe? Share it with your friends!
