cauliflower potato salad
★★★★★
2
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
@kitchencrew
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Ingredients For cauliflower potato salad
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1 lghead cauliflower
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2 lgharboiled eggs, chopped
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1/2 csweet onion, chopped
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1stalk celery, finely chopped
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1/4 cred bell pepper, finely chopped
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2 Tbspdiced dill pickles (you can use sweet if you prefer)
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1/4 cmayo
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1 Tbspyellow mustard
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1/4 tspdried dill
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1/4 tspsalt
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1/4 tsppepper
How To Make cauliflower potato salad
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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.
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3Whisk together the mayo, mustard, and seasonings.
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4Pour over salad and stir to combine. Chill in the fridge for 2 hours before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Cauliflower Potato Salad:
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