Get ready for cookout season with my Potato Salad made with cauliflower! It’s low-carb, vitamin packed and only 6 ingredients!
With the coldest weather behind us, cookout season is here in the mountains. I’m even planning to have just a few very close friends over this weekend. Hopefully I can get unpacked from New York by then! I’m coming back home later today.
What says cookout more than potato salad!? It’s probably no big surprise that I’m not a huge fan of the traditional mayo covered kind, but I do love all the other flavors in it. So I set out to make a healthier version for the season. This Potato Salad made with cauliflower not only tastes amazing, but is low-carb, low-calorie and nutrient packed.
Potato Salad Made with Cauliflower Video
Now, to be completely honest with you I personally have nothing against eating carbs. I love potatoes of all kinds. BUT I know many of you avoid them (hello… Pops!) and it works well for your diet. I’m a firm believer in finding what works for your body and finding balance.
But even though I don’t actually follow low-carb I really appreciate this Potato Salad made with cauliflower because cauliflower is such a hidden super food! Did you know it is packed with vitamin C? It also has vitamin K, folate and vitamin B6 among others.
I was surprised to learn that because cauliflower is white! Since it’s not part of the “rainbow” I never really thought of it having all those nutrients. But it does! The egg and greek yogurt in this also add some protein, which is great for a vegetarian diet.
So step aside traditional potato salad, a new star of summer is in town!
I hope you enjoy making my Potato Salad made with cauliflower!
- 1 head cauliflower about 6 cups of florets
- 4 hard boiled egg whites chopped
- 2 celery stalks about 1/2 cup, diced
- 1/2 cup plain greek yogurt
- 1-2 tablespoons mustard
- 1 tablespoon pickle relish
- 1/2 teaspoon celery salt
- salt & pepper to taste
- optional garnish: sliced green onions!
- Cut the cauliflower into small bite sized florets. Steam it 5-7 minutes until it is tender but not soggy. A little bit of a bite is good!
- Allow the cauliflower to cool.
- Once cool mix all the ingredients together in a bowl. Add the salt and pepper to taste.
- Garnish with the green onions.
- Store in the fridge.
If you really like mustard, add the second tablespoon.
Be cautious adding additional salt because the celery salt already has salt in it.
Like this potato salad made with cauliflower? I’d love it if you could pin this to your favorite Pinterest board! Thank you so much for the support.
Also try my Greek Yogurt & Dill Potato Salad.
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Thanks for stopping by today! Tomorrow I’m sharing the highlights from my trip to the Abacos in the Bahamas.
When does cookout season start for you?
I’m linking up my potato salad made with cauliflower: Meatless Monday with Sarah and Deborah, Meatless Monday with Annmarie and Rachel, Delicious Dish Tuesday, What’s Cookin’ Wednesday, Full Plate Thursday with Miz Helen, FoodFriDIY, Foodie Friday, and the Weekend Potluck. Thanks so much ladies for the link up parties!