Creamy Low-Carb Potato Salad


Step 1Cut 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.

Step 2To 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.

Step 3Peel and grate the carrot and finely grate the celeriac. Finely chop the onion and dice the pickled dill cucumbers.

Step 4Place everything in a large mixing bowl. Add drained peas, mayonnaise, lemon juice (or pickle juice), salt and pepper.

Step 5Stir 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.

Step 6Serve 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.