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Potato salad is a delicious and popular side dish; however its main component is a very high carb vegetable which makes it a no-go for those on Banting or low-carb diets. Luckily cauliflower is a vegetable that has a neutral taste and delicious texture that allows it to be substituted for potato in a Banting “potato” salad.

The flavour of this salad is spot on with that of a traditional potato salad and it actually takes less time to make. To top it off it is low-carb and won’t add kg’s to your waist line if you eat it by the bowlful!

Total Prep Time: 20 minutes

Ingredients:

1 large head cauliflower
2 hard coiled eggs
1/3 cup mayonnaise
1/3 cup Greek yogurt
1 tablespoon mustard
2 teaspoons finely diced onion
1 large celery stalk finely diced.
1 large pickle chopped
1 teaspoon chopped dill
1 teaspoon chopped chives
1 teaspoon vinegar
1/2 teaspoon salt, more to taste
1/2 teaspoon ground black pepper

Directions:

Cut the cauliflower into small pieces and then rinse and drain.

Steam the cauliflower about 5 minutes. They should be fork tender but not mushy.

Run the cauliflower under cold water to stop the cooking process and then drain well.

Chop the hard boiled eggs into little pieces and add to the cauliflower.

Combine the rest of the ingredients in another bowl and mix them well.

Gently fold this mixture in with the cauliflower and eggs, making sure to coat each piece.

Refrigerate for at least 1 hour, serve and enjoy!