Old-Fashioned Low-Carb Potato Salad (with a kick)
1-16 ounce bag cauliflower, chopped
1 Tbsp vinegar
½ cup chopped red onion
½ cup celery chopped (1 long stalk)
¼ cup red bell pepper, chopped
4 Tbsp chopped green pepper
2 stalks green onion, chopped
2 kosher baby dill pickles, chopped
2 hard-boiled eggs, peeled and chopped
1 Tbsp mustard
1 cup mayonnaise (or more for moisture/flavor)
1 tsp salt
½ tsp pepper
paprika
1 Tbsp vinegar
½ cup chopped red onion
½ cup celery chopped (1 long stalk)
¼ cup red bell pepper, chopped
4 Tbsp chopped green pepper
2 stalks green onion, chopped
2 kosher baby dill pickles, chopped
2 hard-boiled eggs, peeled and chopped
1 Tbsp mustard
1 cup mayonnaise (or more for moisture/flavor)
1 tsp salt
½ tsp pepper
paprika
Cook and prepare cauliflower. Mix with ingredients. Refrigerate until serving. Add paprika before serving if desired. Keep covered in the refrigerator.
Makes about 4 cups, or about 8, 1/2 cup servings. Recipe can be doubled.Posted using ShareThis
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