Best Gluten Free Potato Salad With Cauliflower Recipes

CAULIFLOWER POTATO SALAD RECIPE (LOW CARB PALEO POTATO SALAD)

Cauliflower Potato Salad Recipe (Low Carb Paleo Potato Salad) image

This quick & easy cauliflower mock potato salad recipe is low carb, keto, paleo, gluten-free, whole 30, and healthy. It's a crowd pleaser for everyone, too!

Provided by Maya | Wholesome Yum

Time 15m

Number Of Ingredients 12

Ingredients

1 large head Cauliflower ((cut into small florets))
2/3 cup Mayonnaise
1 tbsp Apple cider vinegar
1 tbsp Dijon mustard
1/2 tsp Garlic powder
1/2 tsp Paprika
1/2 tsp Sea salt
1/4 tsp Black pepper
1/3 cup Onion ((finely diced))
1/3 cup Celery ((finely diced))
2 large Egg ((hard boiled, chopped))
Chives ((for garnish - optional))

Steps:

Cook the cauliflower on the stove or in the microwave.Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes). Drain well.Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons (30 mL) of water. Microwave on high for 10 minutes, stirring halfway through. Drain well.
Meanwhile, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
Stir the cauliflower, onion, celery, and egg together with the dressing. If desired, garnish with chives and additional paprika.

Nutrition Facts : Calories 250 kcal, Carbohydrate 11 g, Protein 6 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 102 mg, Sodium 493 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 16 g, ServingSize 1 serving

GLUTEN FREE "POTATO" SALAD WITH CAULIFLOWER

Gluten Free

This healthier potato salad is perfect for picnics and barbecues. Replacing potato with cauliflower is a trick that I learned from the "low-carbers." And it is a good one! http://www.elanaspantry.com/no-potato-salad/

Provided by Elanas Pantry

Categories Free Of...

Time 15m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 head cauliflower
2 stalks celery, diced
1 small onion, finely chopped (about 3-4 tablespoons)
1 tablespoon parsley, finely chopped
2 eggs, hard boiled and diced
2 tablespoons grapeseed oil, veganaisse
1 tablespoon Dijon mustard
1/2 teaspoon celtic sea salt

Steps:

Chop cauliflower into small florets (½ inch).
Steam cauliflower on the stove until fork-tender, not more or a stronger "cauliflower" smell develops.
Allow cauliflower to cool then place in a large bowl.
Add celery, onion, parsley and egg.
Stir in veganaisse, mustard and salt.
Serve.

Nutrition Facts : Calories 145.8, Fat 9.6, SaturatedFat 1.5, Cholesterol 105.8, Sodium 427.9, Carbohydrate 10.5, Fiber 4.3, Sugar 4.9, Protein 6.5