cauliflower "potato" salad (version #1)

Name: Cauliflower "Potato" Salad (Version #1)
Prep time: 50 min
Cook time: 30 min
Ingredients: 1 head - cauliflower, fresh (or i used 2 - 12 oz. bags frozen florets, thawed); 3 - green onions, sliced thinly (use both green & white parts); 3 - hard boiled eggs; 3 tablespoon(s) dill pickle relish; 1/2 cup(s) mayonnaise; 2 tablespoon(s) lemon juice; 1 teaspoon(s) dry mustard; - salt & pepper, to taste

(2 RATINGS)

162 Pinches 1 Photo

Kimmi Knippel (Sweet_Memories)

Cullowhee, NC

Updated on Sep 16, 2011

This is sooo good (& better for you), I will probably never eat regular potato salad again!

Rate

prep time 50 Min

cook time 30 Min

method ---

yield

Ingredients

1 head - cauliflower, fresh (or i used 2 - 12 oz. bags frozen florets, thawed)
3 - green onions, sliced thinly (use both green & white parts)
3 - hard boiled eggs
3 tablespoons dill pickle relish
1/2 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon dry mustard
- salt & pepper, to taste

How To Make cauliflower "potato" salad (version #1)

Step 1

Cook cauliflower in boiling water until very tender, about 30 minutes. Drain thoroughly in a colander and allow to dry.

Step 2

Chop the egg & green onions; set aside.
Step 3

In a large bowl, add the mayo, lemon juice & mustard; mix together thoroughly.
Step 4

Add the cauliflower, green onion, egg & dill pickle relish. Gently stir to coat the cauliflower, taste & season to taste with salt & pepper.
Step 5

Chill for at least 30 minutes before serving to let the flavors marry.
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