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.
- Level: Easy
- Total: 55 min (includes cooling time)
- Active: 25 min
- 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
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.
