Cauliflower Potato Salad
By
Janet Crow
@jcrow216
7
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
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!
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
How to Make Cauliflower Potato Salad
- 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.
