Cauliflower Potato Salad
Ingredients
The salad
-
1
head
Cauliflower (cut into small florets)
-
⅓
cup
Onion (finely diced)
-
⅓
cup
Celery (sliced thinly or diced)
-
2
large
Eggs (hard boiled, chopped)
-
Chives
optional
for garnish
The dressing
-
⅔
cup
Mayonnaise
-
1
tbsp
Apple cider vinegar
-
1
tbsp
Dijon mustard
-
½
tsp
Garlic powder
-
½
tsp
Paprika
-
½
tsp
Sea salt
-
¼
tsp
Black pepper
Instructions
- Cook the cauliflower until very tender, then drain and let cool.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper until smooth.
- In a large bowl, combine the cooked cauliflower, diced onion, sliced celery, and chopped eggs.
- Pour the dressing over the salad and mix well.
- If time allows, refrigerate for at least 1 hour to let the flavors develop. Garnish with chives and additional paprika if desired.
Nutrition Facts (estimated)
Servings
5
Calories
250
Total fat
21g
Total carbohydrates
11g
Total protein
6g
Sodium
0mg
Cholesterol
0mg
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