Cauliflower "Potato" Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 102
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 10
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 76
- Sodium
- 474
- Total: 15 min
- Active: 15 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
Directions
- 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.
- 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.