A low-carb faux “potato” salad made with cauliflower instead of potatoes, perfect for Keto or if you’re just looking to eat less carbs.

1 pound cauliflower florets, chopped into 1/2 inch pieces
Kosher salt
1/2 cup olive oil mayonnaise (I love Sir Kensington)
1 teaspoon yellow mustard
1 ½ teaspoon fresh dill
Freshly ground black pepper, to taste
1/4 cup finely chopped dill pickle
1 medium celery stalk, finely chopped
1/4 cup chopped red onions
1 tablespoon pickle juice
6 hard boiled eggs, sliced
paprika, for garnish

Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set aside in a large bowl.
Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside.
Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.
Add pickle, celery, 1/4 teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat. Garnish with remaining sliced eggs and sprinkle with paprika.

Yield: 6 servings, Serving Size: heaping 3/4 cup

Amount Per Serving:

Freestyle Points: 4
Points +: 6
Calories: 222 calories
Total Fat: 20g
Saturated Fat: 3.5g
Cholesterol: 206mg
Sodium: 289.5mg
Carbohydrates: 5.5g
Fiber: 2g
Sugar: 2g
Protein: 8g