Cauliflower “No-Potato” Salad

By Dr Ernst
June 11, 2020


  • 1 head of organic cauliflower
  • Turkey or Beef Bacon, Chopped
  • 3 Celery Stalks, Chopped
  • 1/2 Red Onion, Chopped
  • 2 TBSP Green Onion, Chopped
 Himalayan Salt
  • Cracked Black Pepper
  • 1 1/2 Cup Avocado Oil Mayo
  • 3/4 TBSP Dijon Mustard
  • 3/4 TBSP ACV


  1. Take cauliflower and chop into small/medium pieces – steaming until fully cooked, set aside to cool to room temperature.
  2. Mix avocado oil mayo, dijon mustard, apple cider vinegar in a bowl, adding a dash of salt and pepper.
  3. In another bowl mix cooled cauliflower bits with chopped celery, bacon, red onion, and fresh chives.
  4. Pour the dressing over the cauliflower mix, mixing lightly until fully coated.
  5. Season with salt and pepper – serve and enjoy this exceptional alternative to high carb potato salad!
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