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Low-Carb Cauliflower Potato Salad for BBQ Bliss

This Low-Carb Cauliflower Potato Salad is a creamy, tangy side that mimics traditional potato salad. Fluffy cauliflower is tossed with crunchy veggies and a zesty dressing, making it a perfect addition to your next BBQ. Fresh, flavorful, and totally satisfying, it’s the guilt-free side that will leave everyone asking for more.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 medium head cauliflower cut into florets
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/4 cup celery diced
  • 1/4 cup red onion diced
  • 1/4 cup dill pickles chopped
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
  • Optional: fresh herbs like dill or parsley for garnish

Method
 

  1. Steam the cauliflower florets until tender, about 8-10 minutes.
  2. Drain the cauliflower and let it cool for a few minutes.
  3. In a large bowl, mix together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
  4. Add in the cooled cauliflower, celery, red onion, and pickles, and gently fold them into the dressing.
  5. Taste and adjust seasoning if necessary, then refrigerate for at least 30 minutes to let the flavors meld.
  6. Before serving, garnish with fresh herbs if desired and serve cold.

Notes

Store leftovers in an airtight container in the fridge for up to three days. This salad tastes even better the next day as the flavors continue to develop.