Cauliflower Potato Salad
Ingredients
The salad
-
1
medium
cauliflower, chopped into bite-sized florets
-
1
teaspoon
salt
-
1
teaspoon
pepper
-
2
tablespoons
olive oil
-
½
large
red onion, finely chopped
-
3
stalks
celery, finely chopped
-
3
hard boiled
eggs, chopped
-
2
large
dill pickles, finely chopped
The dressing
-
½
cup
mayonnaise
-
2
tablespoons
Dijon mustard
-
1
tablespoon
pickle juice
-
2
tablespoons
fresh dill, finely chopped
Instructions
- Preheat the oven to 200C/400F and prepare a baking sheet with parchment paper.
- In a bowl, combine the cauliflower florets with salt, pepper, and olive oil.
- Roast the cauliflower for 20-25 minutes until lightly brown and tender, then let it cool.
- In a separate bowl, whisk together the mayonnaise, Dijon mustard, pickle juice, and dill until smooth.
- Once cooled, combine the cauliflower with red onion, celery, pickles, and boiled eggs in a bowl.
- Mix in the dressing and sprinkle with additional dill before serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
186
Total fat
14g
Total carbohydrates
6g
Total protein
8g
Sodium
802mg
Cholesterol
0mg
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