Cauliflower Potato Salad

 



INGREDIENTS

  • 1 large head cauliflower
  • hard boiled eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon mustard, optional
  • tablespoon bread butter pickles minced
  • 4 chop green onions onion
  • 1 teaspoon fresh dill
  • 1 teaspoon chopped chives
  • 1/2 teaspoon salt more to taste
  • INSTRUCTIONS

    • Cut the cauliflower into bite sized pieces, much like you would a potato for potato salad. Rinse and drain.
    • Add just enough water to cover the bottom of a 12 inch skillet and bring to a boil over medium high heat. Add the cauliflower to the skillet and cover to steam. Alternately, cook in a steamer basket on the stove top.
    • Let steam for 3-5 minutes, checking for doneness with a fork. When a fork slides in easily, add the cauliflower to a large bowl. Do not overcook the cauliflower or your salad will be mushy. I prefer it tender-crisp.
    • Chop the hard boiled eggs into small pieces and add to the bowl with the cauliflower.
    • In a small bowl, combine the remaining ingredients, except for the paprika, and whisk together to form the dressing for the salad.
    • Gently fold the dressing into the cauliflower and eggs, stirring to coat each piece. Sprinkle with paprika.
    • Refrigerate for at least 1 hour or until cold.
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika


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