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Low Carb “Potato” Salad

Ingredients

  • 1 head of cauliflower broken down into florets
  • 1 cup of mayonnaise
  • 3 dill pickles cubed
  • 2 hard boiled eggs diced
  • 1/4 cup of red onion diced
  • 3 tablespoons of mustard
  • 2 tablespoons of fresh dill
  • 2 tablespoons of pickle juice optional
  • 1 tablespoon of lemon juice
  • 1 tablespoon of smoked paprika
  • salt and pepper to taste

Instructions

  • Boil cauliflower in water until fork tender
  • Remove from water, drain and set aside
  • Combine together mayonnaise, pickles, hard boiled eggs, red onion, mustard, dill pickle juice, lemon juice, salt and pepper.
  • Pour over cauliflower and mix until evenly incorporated
  • Garnish with paprika over top
  • Refrigerate for at least 2 hours before serving
  • Enjoy!