Creamy Low-Carb Potato Salad

Want to make a truly satisfying salad? I'm confident enough to say that this is the best creamy low-carb potato salad you'll ever try! It is definitely for us because it includes everything we love.

This salad is creamy thanks to eggs and mayonnaise, and it's packed full of flavor thanks to fresh vegetables, pickles and aromatics. It's so good that any carb eaters who try it will never even know it's low-carb.

Why use cauliflower? Cauliflower is a common alternative to potatoes in many low-carb recipes. When prepared the right way, it's the perfect alternative to starchy potatoes.

This dairy-free, low-carb salad is easy to scale up to feed a crowd, or halve if you're only cooking for yourself. You can serve it on its own or with any proteins such as roast chicken, salmon, pork chops or Italian sausages. You can also serve it the Czech way with some keto style fried breaded fish, or the German way with some schnitzel made with Low-Carb Breadcrumbs.

Preparation time

Hands-on:    15-20 minutes
Overall:     30 minutes

Nutritional values (per serving, about 325 g/ 11.5 oz)

Total Carbs	13.4	grams
Fiber	4.2	grams
Net Carbs	9.2	grams

Protein	11.9	grams
Fat	40.8	grams
of which Saturated	7	grams

Energy	458	kcal

Magnesium	36	mg (9.% RDA)
Potassium	634	mg (32% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (11%), fat (81%)

Ingredients (makes 8 servings)

1 large cauliflower, cut into florets (1 kg/ 2.2 lbs)
2 tbsp apple cider vinegar (30 ml)
1 tsp black peppercorns
2 bay leaves
1 tsp sea salt
10 large hard-boiled eggs, diced
¹/₂ small celeriac, finely grated (140 g/ 5 oz)
1 medium carrot, finely grated (85 g/ 3 oz)
1 large red onion, finely diced (150 g/ 5.3 oz)
1 cup diced pickled dill cucumbers (140 g/ 5 oz)
1 cup green canned peas, drained (85 g/ 3 oz)
1 ¹/₂ cups avocado oil mayonnaise (330 g/ 11.6 oz)
2 tbsp fresh lemon juice or pickle juice ( 30 ml)
sea salt and ground pepper, to taste
Optional: fresh chopped chives, parsley and/or celery tops

Instructions

Cut the cauliflower into florets. Place in a pot filled with water and add the vinegar, peppercorns, salt and bay leaves. Bring to a boil over a high heat. Then, reduce the heat to medium and simmer until the rutabaga is tender for 10 to 12 minutes. Once cooked, take off the heat and pour through a colander. Discard the spices. Set aside to cool down, cut into smaller pieces and then place in a mixing bowl.
To boil the eggs, fill a small saucepan with water up to three quarters. Add a good pinch of salt and bring to a boil. Using a spoon, carefully place the eggs in the water. To get the eggs hard-boiled, you need round 10 minutes (works for large eggs). When done, remove from the heat and place in a bowl filled with cold water. When the eggs are chilled, peel off the shells and dice the eggs.
Peel and grate the carrot and finely grate the celeriac. Finely chop the onion and dice the pickled dill cucumbers.
Place everything in a large mixing bowl. Add drained peas, mayonnaise, lemon juice (or pickle juice), salt and pepper.
Stir until well combined and season more if needed. Refrigerate for at least an hour before serving. Optionally you can add fresh chopped herbs such as chives, parsley and/or celery tops.
Serve a full serving as as a main dish or serve full or half a serving as a side dish. To store, refrigerate for up to 5 days. The salad tastes best the next day as it will allow all the flavors to combine.