Cauliflower Potato Salad
By
Janet Crow
@jcrow216
8
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!
Rating:
★★★★★ 2 votes5
Comments:
Serves:
5-6
Prep:
20 Min
Cook:
10 Min
Method:
Stove Top
Ingredients
-
1 largehead cauliflower
-
2 largeharboiled eggs, chopped
-
1/2 csweet onion, chopped
-
1stalk celery, finely chopped
-
1/4 cred bell pepper, finely chopped
-
2 Tbspdiced dill pickles (you can use sweet if you prefer)
-
1/4 cmayo
-
1 Tbspyellow mustard
-
1/4 tspdried dill
-
1/4 tspsalt
-
1/4 tsppepper
How to Make Cauliflower Potato Salad
- 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.
- Place in a mixing bowl and add the chopped eggs, onion, celery, peppers and pickles. Stir well to combine.
- Whisk together the mayo, mustard, and seasonings.
- Pour over salad and stir to combine. Chill in the fridge for 2 hours before serving.
