Potato salad is one of summer’s BBQ essentials. For our Low Carb Potato salad, or a “No-tatoes” version, we’ve swapped the potatoes for cauliflower, which has knocked down the carbs, but is still packed full of flavour.

Salad

  • 500g bag frozen & thawed cauli OR 1 small cauli chopped and steamed.
  • 2 boiled eggs sliced (for the perfect boiled egg read this)
  • 2 stalks of celery finely chopped
  • Optional: 1/2 small red onion finely chopped

Dressing

  • 1/3 cup store bought no added sugar mayo / or make your own see recipe here
  • 1T wholegrain mustard
  • Optional – finely chopped dill/parsley/chives

Method

  • If using frozen thawed cauli please squeeze out the water otherwise your salad will be soggy.
  • Combine cauli, celery, sliced egg & onion in a mixing bowl.
  • Combine mayo/mustard and herbs in a small bowl/mug.
  • Pour dressing over the top and toss to combine.
  • Decorate with additional egg/celery or herbs.
Enjoy your low carb “Potato” salad!

For more great Low Carb recipes, click here

I’d love to see your photos – tag me @annaslowcarbkitchen or post to my facebook page www.facebook.com/Annaslowcarbkitchen

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