Description
This Cauliflower Potato Salad offers a delightful twist on the traditional potato salad. By substituting potatoes with cauliflower, this dish not only lowers the carbs but also adds a delightful crunch and a nutty flavor. It’s a perfect side dish for BBQs, picnics, or any family gathering where you want to offer a healthier option without compromising on taste.
Ingredients
8 cups cauliflower florets or 2″ pieces (from 1 large or 2 medium heads, approx. 2 ½–3 lbs)
½ teaspoon apple cider vinegar
2 tablespoons Dijon mustard
½ cup mayonnaise
½ teaspoon salt (plus more to taste)
Black pepper (to taste)
2 tablespoons red onions, finely chopped
2 tablespoons dill pickles, chopped
2 hard-boiled eggs, diced
2 tablespoons celery, finely chopped
1 tablespoon dill, chopped (optional but recommended)
Instructions
Cook the cauliflower florets using your preferred method. Be cautious as both cauliflower and steam will be hot.
Transfer the cooked cauliflower to a large bowl. Add apple cider vinegar, Dijon mustard, mayonnaise, salt, and pepper. Toss to coat evenly.
Gently fold in red onions, dill pickles, hard-boiled eggs, celery, and dill. Mix until well combined.
Cover the bowl and refrigerate for at least 2 to 3 hours or until thoroughly chilled. Serve cold.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 140