From your Bariatric Nutrition Team

Try this delicious low-carb faux potato salad made with cauliflower! By using cauliflower instead of potatoes, this is a much lower carb option than your typical potato salad. Enjoy!

Yield: six servings


  • 1 small head of cauliflower, chopped into ½-inch pieces
  • ½ cup low fat mayonnaise*
  • 1 tsp. mustard (yellow will make the salad look amazing)
  • ¼ cup chopped dill pickles (about ½ pickle)
  • 1 tsp. pickle juice
  • 1 stalk of celery chopped
  • ¼ cup of chopped green onion
  • 4 hard-boiled eggs chopped*
  • Salt & fresh ground pepper to taste


  1. Cover the cauliflower in a large saucepan with water and bring to a boil.
  2. Cook for 8-10 minutes until the cauliflower is tender but not too soft. Drain well.
  3. Place the cauliflower, chopped eggs, pickle, onion, and celery in a large bowl.
  4. Add the mayo, pickle juice and salt and pepper and gently toss the ingredients to combine.


Nutrition information per serving:  113 Calories; 8g Fat; 2g Fiber; 5g Protein; 5g Carbs; 2g Sugar

*Recipe tweak idea: omit 2 egg yolks and replace half the mayo for mashed avocado to lower the calories from fat.