Grammy's Kitchen · Potato Salad · Low Carb Potato Salad
One of 103 potato salad recipes we measured
from www.skinnytaste.com
135 cooks on www.skinnytaste.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 32% | 9% |
| acid | 0% | 1% |
| salt | 0% | 0% |
| egg | 88% | 0% |
| aromatics | 12% | 5% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound cauliflower florets (chopped into 1/2 inch pieces) |
| Kosher salt | |
| 109 g | 1/2 cup olive oil mayonnaise (I love Sir Kensington) |
| 4 g | 1 teaspoon yellow mustard |
| 3 g | 1 1/2 teaspoon fresh dill |
| Freshly ground black pepper (to taste) | |
| 25 g | 1/4 cup finely chopped dill pickle |
| 40 g | 1 medium celery stalk (finely chopped) |
| 40 g | 1/4 cup chopped red onions |
| 1 tablespoon pickle juice | |
| 300 g | 6 hard boiled eggs (sliced) |
| paprika (for garnish) |
Method: 4 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have made this recipe bi-weekly for over a year. I LOVE this salad so much and sure don’t miss potatoes. Made a double batch for my daughter to take to her family early Thanksgiving tomorrow, she can’t wait to share. It is delicious. But I’ll admit I do sub ” — a cook, 5.0★
“I have made this recipe several times and like it just as much as potato salad but it is healthier. I follow the directions exactly except I substitute bread and butter pickles for dill pickles and use a sprinkling of dried dill, which I usually have on hand. ” — a cook, 5.0★