Low-Carb "No Potato" Salad

Peace, family! We’re on the front-end of a long holiday weekend, and I’m more than certain that plenty of us have cookouts or other social gatherings to attend! Here’s a tasty side dish that you can take to the barbecue while still keeping your carbs in check. This cauliflower “no potato” salad is delicious and easy to prepare.


1 Medium Head of Cauliflower

1 Green Bell Pepper (Diced)

1 Red Onion (Diced)

4 Hard Boiled Eggs (Chopped)

3 Stalks Green Onion (Diced)

Salt, Pepper, Paprika to Taste

I honestly eye-balled the mayonnaise and mustard. This will heavily depend on your personal tastes. With the mayo, I’d say work in ½ cup increments until it reaches your desired taste, saturation, and consistency. With the mustard, I’d say the same, using 4 tablespoon increments.

I started by Cutting the cauliflower into large florets, and boiling them for approximately 7 minutes. During this time I also allowed my eggs to boil and diced all of my vegetables. After boiling, I removed the cauliflower from the water, placed it in a glass bowl, and cut it into smaller, finer pieces. I then added all of the remaining ingredients, mixed WELL, and placed it in the refrigerator to chill for a couple of hours. No sweat! It doesn’t taste as good as my dad’s (hi dad!), but it comes pretty darn close. He stole his recipe from his mom anyway. Ha!