Cauliflower Potato Salad

Janet Crow

By
@jcrow216

My favorite part about BBQ season is the side dishes. This is a wonderful alternative to regular potato salad and is absolutely delicious.

Rating:
★★★★★ 2 votes
Comments:
Serves:
5-6
Prep:
20 Min
Cook:
10 Min
Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
The flavors in this cauliflower potato salad recipe remind me of a mustard potato salad (which is one of my favorites). I like the idea of using cauliflower instead of potatoes. You can tell you're not eating a traditional potato salad, but this is just as good. It's a great low-carb option for your cookout. Super yummy!

Ingredients

1 large
head cauliflower
2 large
harboiled eggs, chopped
1/2 c
sweet onion, chopped
1
stalk celery, finely chopped
1/4 c
red bell pepper, finely chopped
2 Tbsp
diced dill pickles (you can use sweet if you prefer)
1/4 c
mayo
1 Tbsp
yellow mustard
1/4 tsp
dried dill
1/4 tsp
salt
1/4 tsp
pepper

Step-By-Step

1Remove the leaves and stem from the cauliflower and cut off the florets in bite size pieces. Place in a large pot of water and bring to a boil. Cook for 10-15 minutes or until fork tender. Drain well to remove all the water from the cauliflower, blot dry if needed.
2Place in a mixing bowl and add the chopped eggs, onion, celery, peppers and pickles. Stir well to combine.
3Whisk together the mayo, mustard, and seasonings.
4Pour over salad and stir to combine. Chill in the fridge for 2 hours before serving.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Collection: Summer Recipes