Low Carb Potato Salad (Diabetic)


1 head (2 pounds) cauliflower
1 hard-boiled egg, shelled and chopped
1/4 cup chopped red onion
1/2 cup chopped celery
1/4 cup light mayonnaise
1 tablespoon pickle relish
1 tablespoon Dijon-style mustard
1/4 teaspoon celery seed
1/4 teaspoon black pepper


Remove leaves and core of cauliflower. Break florets into bite-size pieces, and cut stem into bite-size pieces as well, if desired. Total yield should be 4 cups of cauliflower pieces. Fill a medium saucepan 2/3 full of water and bring to a boil. Add cauliflower and cook 8�10 minutes until soft but not mushy. Drain cauliflower in a colander and rinse under cold water for 1�2 minutes to stop the cooking process. Drain well. Blot
pieces with paper towel to remove excess moisture. In a large bowl, combine cauliflower, egg, red onion, and celery. In a small bowl, whisk together mayonnaise, pickle relish, mustard, celery seed, and black pepper. Pour mayonnaise mixture over vegetables and mix well. Cover and chill 2 hours prior to serving.
Yield: 8 servings
Serving size: 1/2 cup

Helpful Hints:

Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Nutrition Facts
Per Serving:
Calories: 62
Carbohydrate: 9 g
Protein: 3 g
Fat: 1 g
Saturated fat: 0 g
Cholesterol: 2 mg
Sodium: 120 mg
Fiber: 3 g
Exchanges per serving: 1/2 starch, 1 vegetable
Carbohydrate choices: 1/2

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