Cauliflower Potato Salad
Ingredients
-
8
cups
cauliflower florets
-
½
teaspoon
apple cider vinegar
-
2
tablespoons
Dijon mustard
-
½
cup
mayonnaise
-
½
teaspoon
salt
-
to taste
black pepper
-
2
tablespoons
red onions, finely chopped
-
2
tablespoons
dill pickles, chopped
-
2
hard-boiled eggs
diced
-
2
tablespoons
celery, finely chopped
-
1
tablespoon
dill, chopped (optional)
Instructions
- Cook the cauliflower florets using your preferred method until just fork tender.
- Transfer the cooked cauliflower to a large bowl and pour apple cider vinegar over it.
- Add Dijon mustard, mayonnaise, salt, and black pepper, and toss to coat.
- Gently stir in red onion, hard-boiled eggs, celery, and dill until combined.
- Cover the bowl and refrigerate for at least 2 to 3 hours or until cold.
- Serve chilled.
Nutrition Facts (estimated)
Servings
8
Calories
144
Total fat
12g
Total carbohydrates
6g
Total protein
4g
Sodium
356mg
Cholesterol
53mg
You might also like