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.

Recipe courtesy of Food Network Kitchen

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Total:: 55 min
Active:: 25 min

Yield:: 4 side servings

Level:: Easy

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

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.

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.

Fold the cauliflower into the dressing and season with more salt and pepper to taste. Serve immediately.

My Private Notes

Name: Creamy Cauliflower "Potato" Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 side servings
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