Recipe of the Week 7/5: Low Carb Potato Salad

Yields 6 Servings 

Ingredients 

• 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 

Instructions 

• 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. 

Adapted from: https://www.skinnytaste.com/low-carb-potato-salad/#recipe 

Nutritional Facts: Serving: 3/4 cup, Calories: 222kcal, Carbohydrates: 5.5g, Protein: 8g, Fat: 20g, Saturated Fat: 3.5g, Cholesterol: 206mg, Sodium: 289.5mg, Fiber: 2g, Sugar: 2g 

www.pinterest.com/novaphysicianwellness 

Found by: Melissa Zobler BS, CPT, CPSN