Cauliflower “Potato” Salad

Name: Cauliflower “Potato” Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: Kosher salt; 1 large head of cauliflower, cut into bite-sized florets (6 to 8 cups); A heaping 1/2 cup mayonnaise; 2 tablespoons yellow mustard; 1 tablespoon apple cider vinegar; Freshly ground black pepper; 1/3 cup chopped dill pickles; 2 tablespoons chopped fresh dill; 1 tablespoon chopped fresh chives; 3 hard-boiled eggs, peeled and chopped; 2 celery stalks, chopped; 1 shallot, diced

2 steps

Prep:15minCook:15min

Categories: Salad Recipes, Cauliflower, Side Dish, Lunch, & Gluten Free

Updated at: Thu, 09 Jan 2025 01:55:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories178.2 kcal (9%)

Total Fat16.6 g (24%)

Carbs4.2 g (2%)

Sugars1.7 g (2%)

Protein4.1 g (8%)

Sodium395.2 mg (20%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

kosher salt

1 headcauliflower

cut into bite-sized florets

½ cupmayonnaise

2 tablespoonsyellow mustard

1 tablespoonapple cider vinegar

freshly ground black pepper

⅓ cupdill pickles

chopped

2 tablespoonsfresh dill

chopped

1 tablespoonfresh chives

chopped

3eggs

hard-boiled, peeled and chopped

Instructions

Step 1

Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes. Drain well and cool to room temperature.

Pot

kosher salt

cauliflower1 head

Step 2

Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine. Then add the cooled cauliflower, pickles, dill, chives, eggs, celery and shallot. Mix until thoroughly combined. Serve at room temperature or cover and store in the refrigerator until ready to serve.