I used to love potato salad. It brings back memories of summer days at the beach and grilling out with friends and family. But obviously, a low carb diet does not include potatoes! So I substituted the potatoes with cauliflower in this recipe and it is delicious! Cauliflower is a cruciferous vegetable that supports liver detoxification and estrogen methylation. It is anti-inflammatory and has impressive amounts of Vitamin C, K and several minerals. So enjoy this “no potato” potato salad. Bon Appétit!
Cut up 1 small head of cauliflower and gently steam so that it is still slightly crunchy.
Let it cool while you are preparing the other ingredients.
Chop 6 hardboiled eggs
Chop the following:
2 celery sticks
½ red onion
¼ cup chives
¼ cup fresh parsley
Mix these ingredients with the chopped and cooled cauliflower in a large bowl.
Prepare the dressing:
1 cup Primal Kitchen mayo or your mayo of choice (or more)
2 tablespoons mustard
2 teaspoons garlic powder
2 tablespoons Braggs apple cider vinegar
2 tablespoons chopped fresh dill (you can also add a few drops of dill essential oil)
Mix the dressing and stir gently into the vegetable ingredients.
Add salt and pepper to taste.
Refrigerate and enjoy a few hours later.