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Name: LOW CARB POTATO SALAD
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: INGREDIENTS:; 1 pound cauliflower florets chopped into 1/2 inch pieces; Kosher salt; 1/2 cup olive oil mayonnaise (I love Sir Kensington); 1 teaspoon yellow mustard; 1 1/2 teaspoon fresh dill; Freshly ground black pepper to taste; 1/4 cup finely chopped dill pickle; 1 medium celery stalk finely chopped; 1/4 cup chopped red onions; 1 tablespoon pickle juice; 6 hard boiled eggs sliced; paprika for garnish; NUTRITION INFORMATIONYield: 6 servings Serving Size: heaping 3/4 cup; Amount Per Serving:Freestyle Points: 4Points +: 6C

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INGREDIENTS

INGREDIENTS:
1 pound cauliflower florets ; chopped into 1/2 inch pieces
Kosher salt
1/2 cup olive oil mayonnaise (I love Sir Kensington)
1 teaspoon yellow mustard
1 1/2 teaspoon fresh dill
Freshly ground black pepper ; to taste
1/4 cup finely chopped dill pickle
1 medium celery stalk ; finely chopped
1/4 cup chopped red onions
1 tablespoon pickle juice
6 hard boiled eggs ; sliced
paprika for garnish
NUTRITION INFORMATIONYield: 6 servings ; Serving Size: heaping 3/4 cup
Amount Per Serving:Freestyle Points: 4Points +: 6C

INSTRUCTIONS

Total Time:35 minutes

Prep Time:10 minutes

Cook Time:25 minutes

DIRECTIONS:

Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set aside in a large bowl.

Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside.

Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.

Add pickle, celery, 1/4 teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat. Garnish with remaining sliced eggs and sprinkle with paprika.

NOTES

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LOW CARB POTATO SALAD

INGREDIENTS:
1 pound cauliflower florets chopped into 1/2 inch pieces
 Kosher salt
1/2 cup olive oil mayonnaise (I love Sir Kensington)
1 teaspoon yellow mustard
1 1/2 teaspoon fresh dill
 Freshly ground black pepper to taste
1/4 cup finely chopped dill pickle
1 medium celery stalk finely chopped
1/4 cup chopped red onions
1 tablespoon pickle juice
6 hard boiled eggs sliced
 paprika for garnish
 NUTRITION INFORMATIONYield: 6 servings Serving Size: heaping 3/4 cup
 Amount Per Serving:Freestyle Points: 4Points +: 6C

Total Time:35 minutes

Prep Time:10 minutes

Cook Time:25 minutes

DIRECTIONS:
Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set aside in a large bowl.
Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside.
Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.
Add pickle, celery, 1/4 teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat. Garnish with remaining sliced eggs and sprinkle with paprika.

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Nutrition

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Serving Size: 1 (759g)
Recipe Makes: 1

Calories: 582
Calories from Fat: 292 (50%)

Amt Per Serving		% DV

	Total Fat 32.5g	43 %
	Saturated Fat 9.9g	49 %
	Monounsaturated Fat 12.4g
	Polyunsanturated Fat 4.5g
Cholesterol 1272mg		391 %
Sodium 716.2mg		25 %
Potassium 1762.6mg		46 %
Total Carbohydrate 27.8g		8 %
	Dietary Fiber 11.5g	46 %
	Sugars, other 16.2g
Protein 47g		67 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 582

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