• Cooking Time:
  • Servings:
  • Preparation Time:


Low Carb (potato)salad


  • 1 head cauliflower, cut into florets
  • 1/2 cup slices scallions, including the green
  • 3 celery ribs, chopped fine, including some inner leaves
  • 1/2 green bell pepper, chopped fine
  • 1/4 cup chopped parsley
  • Pepper to taste
  • 3 hard-cooked eggs, chopped
  • 1/2 to 1 teaspoon celery seed
  • Paprika to garnish
  • Dressing:
  • 2 teaspoons dry mustard
  • 2 tablespoons cider vinegar
  • 1 cup mayonnaise


  • Directions:
  • Steam the cauliflower florets until crispy tender but not soft. Set aside to
  • cool. Put the scallions, celery, bell pepper, and parsley in a large salad
  • bowl. Add salt and pepper.
  • Make the dressing, mixing the mustard, vinegar and mayonnaise in a small bowl
  • until smooth. When cauliflower is cool, chop and add it to the vegetables and
  • celery seeds and mix well. Sprinkle paprika on top and cover with plastic
  • wrap. Let sit in the refrigerator for at least 2 hours for flavors to develop

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