There are two types of people in this world, those who love potato salad and those who really love it. I’m sure there are people who don’t, and that’s totally okay, too. But if you’re doing the low carb thing, then you probably avoid potato salad or save it for cheat days. Or maybe you just don’t like the texture of a mealy potato? Then this is the recipe for you. It’s super easy to make, loaded with flavor and sure to be a crowd pleaser at any outdoor event.
Check out the full recipe below
NUTRITIONAL INFO
CAULIFLOWER “POTATO SALAD”
Yields: 4 servings | Serving Size: about 1/2 cup
Calories: 220 | Protein: 11g | Fat: 16g | Net Carb: 2g
Total Carb: 8g | Sugar: 2g
Prep Time: 10 minutes | Cook Time / Chill Time : 8-10 minutes (cook) / 30 minutes (chill) | Total Time: 50-55 minutes
Ingredients
CAULIFLOWER “POTATO SALAD”
- 1 head cauliflower, cut into small pieces
- 2 hard boiled eggs, chopped
- 2 green onion
- 1/2 cup celery, chopped
- 1/3 cup mayonnaise
- 2 tbsp dijon mustard
- 1 bag Quest Ranch Tortilla Style Protein Chips, crushed into fine crumbles
- salt and pepper to taste
Method
- Boil the pieces of cauliflower until tender, about 8-10 minutes, drain and let cool.
- Place the cooled cauliflower, celery, onion and boiled eggs into a mixing bowl and lightly toss.
- In another bowl, mix together the mayo, mustard, Quest chip crumbles and salt and pepper — then add to the mixing bowl with the veggies.
- Gently toss until everything is evenly coated.
- Cover and chill until ready to serve.