Cauliflower "Potato" Salad

At the beginning of the month I started the Whole 30 challenge. Even though I am allowed to have potatoes on the plan, I decided to take the "healthy" up a notch and take the unnecessary calories out of my daily meals. Since this salad makes a larger batch, I can make it on a Sunday and eat if as part of my lunch throughout the week. Replacing the carbs from potato to cauliflower allows for me to not feel as though I've had too heavy of a meal, while being equally fulfilling and delicious. So, here is my (Whole 30) twist on a classic potato salad recipe.

Ingredients:

  • 4 cups raw cauliflower, finely chopped
  • 2-3 ribs celery, finely diced
  • 3-4 green onions, finely chopped
  • 3 eggs, chopped
  • 1 tbsp mustard, yellow or dijon
  • 2 tbsp lemon juice, freshly squeezed
  • 1 cup mayonnaise (WHOLE 30 COMPLIANT)
  • ⅛ cup dill, fresh, chopped
  • sea salt
  • pepper
  • paprika as garnish

 

Directions:

  1. Combine all vegetable ingredients and eggs in a large mixing bowl
  2. In a small mixing bowl, combine mayo, mustard, salt, pepper, and lemon juice
  3. Add mayo mixture to large mixing bowl and blend until combined
  4. Top with paprika and serve