Cauliflower Potato Salad

6
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.

Blue Ribbon Recipe

The flavors in this cauliflower potato salad recipe remind us of a mustard potato salad (which is a favorite). We 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! The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
5-6
Prep:
20 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

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  • 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

How to Make Cauliflower Potato Salad

Step-by-Step

  1. Remove 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.
  2. Place in a mixing bowl and add the chopped eggs, onion, celery, peppers and pickles. Stir well to combine.
  3. Whisk together the mayo, mustard, and seasonings.
  4. Pour over salad and stir to combine. Chill in the fridge for 2 hours before serving.

Printable Recipe Card

About Cauliflower Potato Salad

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




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