Cauliflower Potato Salad
Ingredients
-
3
cups
cauliflower florets
-
¾
cup
mayo
-
1
tablespoon
yellow mustard
-
1
tablespoon
fresh pickle juice
-
1
teaspoon
dill seasoning
-
⅓
cup
chopped onions
-
4
pieces
hard-boiled eggs
-
to taste
salt
-
to taste
pepper
-
to garnish
paprika
Instructions
- Boil water in a large pot and add the cauliflower, covering it and cooking until tender for about 8 minutes.
- Drain the cauliflower and place it in a large mixing bowl.
- Chop the hard-boiled eggs and add them to the bowl with the cauliflower.
- Add mayo, mustard, pickle juice, dill seasoning, chopped onions, salt, and pepper to the bowl.
- Stir to combine and adjust seasoning to taste.
- Chill the salad for at least one hour.
- Garnish with sliced boiled eggs and sprinkle paprika before serving.
Nutrition Facts (estimated)
Servings
6
Calories
266
Total fat
27g
Total carbohydrates
2g
Total protein
5g
Sodium
0mg
Cholesterol
0mg
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