Rating: 4.5 stars
144 Ratings
  • 5 star values: 104
  • 4 star values: 28
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 4

I came up with this one summer when I was on a low carb diet, it is similar to a potato salad but made without the potato.

Recipe Summary

cook:
10 mins
additional:
2 hrs
total:
2 hrs 35 mins
prep:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.

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  • In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.

Nutrition Facts

290 calories; protein 6.9g; carbohydrates 12.8g; fat 24.6g; cholesterol 103.4mg; sodium 742.2mg. Full Nutrition
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