Valerie Bertinelli’s Cauliflower “Potato” Salad Recipe Will Make You Forget About Potatoes | Salads | Video | 30Seconds Food

Name: Valerie Bertinelli’s Cauliflower “Potato” Salad Recipe Will Make You Forget About Potatoes | Salads | Video | 30Seconds Food
Cuisine: American
Ingredients: 1 large head cauliflower, cut into bite size florets (6 to 8 cups); 1/2 cup mayonnaise; 2 tablespoons yellow mustard; 1 tablespoon apple cider vinegar; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper, freshly ground; 1/3 cup dill pickles, chopped; 2 ribs celery, chopped; 1 shallot, diced; 3 hardboiled eggs, peeled and chopped; 2 tablespoons dill, chopped; 1 tablespoon chives, chopped; cauliflower; cauliflower-recipes; food

4 steps

Updated at: Thu, 17 Aug 2023 03:37:07 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories1107.1 kcal (55%)

Total Fat100.1 g (143%)

Carbs32.9 g (13%)

Sugars12.8 g (14%)

Protein27.6 g (55%)

Sodium2571.2 mg (129%)

Fiber12.7 g (45%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 headcauliflower

cut into bite size florets

½ cupmayonnaise

2 tablespoonsyellow mustard

1 tablespoonapple cider vinegar

½ teaspoonkosher salt

½ teaspoonblack pepper freshly ground

⅓ cupdill pickles

hardboiled, peeled and chopped

2 tablespoonsdill

chopped

1 tablespoonchives

chopped

cauliflower

recipes

Instructions

Step 1

Add the cauliflower florets to boiling salted water and cook for 5 to 7 minutes, or until tender. Drain well and cool to room temperature.

Step 2

In a large mixing bowl, add the mayo, mustard, apple cider vinegar, salt and pepper. Whisk to combine.

Step 3

Add the cooled cauliflower, pickles, celery, shallot, hardboiled eggs, dill and chives. Mix until well combined. Serve at room temperature or cover and keep in the refrigerator until ready to serve.

Step 4

Note If you just can't bare to forego potatoes, feel free to substitute potatoes or do a combination of potato and cauliflower.