A Great Low Carb Alternative to Potato Salad
I love potato salad and have all my life but now that I am eating a lower carb lifestyle on Trim Healthy Mama, I don’t include white potatoes in our meal rotations anymore.
Now, I could cry over this, but I had rather save myself some tears and come up with alternative side dishes that are healthier. Besides I have an ugly cry and I try to spare people that image when at all possible. You’re welcome!
As many of you know cauliflower is a fantastic substitute for the white potatoes. Oh I know, there are some skeptics that roll their eyes when we suggest that this is true, but if you haven’t tried the switch you really should.
Not only can it lower the carbs in a dish, the exchange can also lower your calories count.
Fair warning my friends, even with the exchange of cauliflower for the potatoes here, there will be NOTHING low-calorie about this recipe once you mix in the mayo and bacon!
Thankfully if you are following Trim Healthy Mama or another low carb plan who’s counting calories anyway, right?
Now, I would suggest keeping it to one nice size portion of this dish because just because we are not counting, doesn’t mean we should over do it either.
Now, would you just look at all that yumminess? Yes…that is a legit food term. It could totally pass for a potato salad if I had not told you my secret already.
Since the cauliflower is mild in flavor, it soaks up the wonderful flavors of this salad, making the taste is remarkably close to a dill potato salad.
This recipe is a twist on my old recipe that I adapted to low carb a few years back. It packs a punch and has a great texture with the crunch of the celery.
So do yourself a favor and try swapping out those starchy spuds with cauliflower florets in this recipe or even in your favorite potato salad recipe.
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Creamy Dill Cauliflower (Low Carb, THM-S Friendly)
This Creamy Dill Cauliflower is a great replacement for higher carb potato salad any any cookout.
- 1 large head of cauliflower (or two bags of frozen)
- 2 small stalks of celery,chopped small
- 2 to 3 green onions, chopped
- 6 pieces of crispy fried bacon,chopped
- 3 Tablespoons of dill pickle relish
- 3 hard-boiled eggs, chopped
- 3/4 cups of Dukes Real Mayo (or any brand you prefer)
- 2 to 3 Tablespoons of mustard
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon of fresh dill
- 1/4 teaspoon paprika
- Steam or boil your cauliflower until it is tender but not mushy.
- Once your cauliflower is cooked you need to drain it thoroughly, I let mine drain then even pat it dry with paper towels to remove even more water.
- Add the thoroughly drain cauliflower to a large mixing bowl and mix in all the other ingredients listed.
- Stir until everything is well combined and coated well. Taste to adjust seasoning if needed and chill for a couple of hours before serving.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
Suzanne Parsons says
I can’t have white potatoes because of the low glycemic diet I’m on. I sub cauliflower for mashed potatoes and it works great. Can’t wait to try this salad.
Lindi Mogale says
This is great I’m looking for more gluten free but tasty recipes . So I really liked this one thank you
Hope you enjoy it!