cauliflower potato salad
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!
prep time
20 Min
cook time
10 Min
method
Stove Top
yield
5-6 serving(s)
Ingredients
- 1 large head cauliflower
- 2 large harboiled eggs, chopped
- 1/2 cup sweet onion, chopped
- 1 - stalk celery, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 2 tablespoons diced dill pickles (you can use sweet if you prefer)
- 1/4 cup mayo
- 1 tablespoon yellow mustard
- 1/4 teaspoon dried dill
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
How To Make cauliflower potato salad
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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. -
Step 2Place in a mixing bowl and add the chopped eggs, onion, celery, peppers and pickles. Stir well to combine.
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Step 3Whisk together the mayo, mustard, and seasonings.
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Step 4Pour over salad and stir to combine. Chill in the fridge for 2 hours before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Potatoes
Category:
Other Side Dishes
Keyword:
#cauliflower
Keyword:
#BBQ
Keyword:
#salad
Keyword:
#potato salad
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
Collection:
Summer Recipes
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