Creamy Cauliflower "Potato" Salad

You won't miss the potatoes in this light and tangy take on potato salad, which gains crunch from celery and a little kick from horseradish.
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  • Level: Easy
  • Total: 55 min (includes cooling time)
  • Active: 25 min
  • Yield: 4 side servings
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Ingredients

Kosher salt and freshly ground black pepper

1 pound cauliflower florets (from about 1 small head cauliflower)

2 tablespoons sour cream

2 tablespoons prepared horseradish

2 tablespoons mayonnaise

2 tablespoons chopped fresh chives

1 tablespoon cider vinegar

2 stalks celery, chopped into 1/4-inch pieces

Directions

  1. Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets and cook until the cauliflower is soft and releases easily when pierced with a knife, about 8 minutes. Drain in a colander and spread out on a baking sheet. Pat the cauliflower dry with a clean kitchen towel or a paper towel, then set aside and let cool to room temperature, about 30 minutes.
  2. Meanwhile, whisk together the sour cream, horseradish, mayonnaise, chives, cider vinegar, celery, 1 1/2 teaspoons salt and 1 teaspoon pepper in a medium bowl.
  3. Fold the cauliflower into the dressing and season with more salt and pepper to taste. Serve immediately.

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