Cauliflower Potato Salad
User Reviews
3.9
Cauliflower Potato Salad
Description
The recipe starts with cutting cauliflower into bite-sized pieces and steaming them until just tender without becoming mushy. These florets mimic the chunkiness typical of potato salad but provide a different texture and slight sweetness. Hard boiled eggs add richness and protein.
The dressing is a creamy mix of mayonnaise, mustard, dill relish, diced onion, fresh dill, chives, vinegar, salt, and black pepper. After folding the dressing into the cauliflower and eggs, the salad is sprinkled with paprika for a mild smoky touch and visual appeal. Chilling the salad allows flavors to meld and intensify while maintaining texture contrast.
This dish makes a refreshing side suitable for gatherings or lighter meals where a traditional potato salad might be too heavy. The cauliflower’s tenderness contrasts with the creamy, tangy dressing and finely chopped eggs.
It should be stored tightly covered in the refrigerator and consumed within five days. The cauliflower may release some liquid on standing, which can be drained or stirred back before serving.
Ingredients
- 1 large cauliflower head
- 2 egg hard boiled
- 1/3 cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon dill relish
- 2 teaspoons onion finely diced
- 1 teaspoon dill fresh
- 1 teaspoon chives chopped
- 1 teaspoon vinegar
- 1/2 teaspoon salt more to taste
- 1/2 teaspoon black pepper ground
- 1/2 teaspoon paprika
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.
Notes
- Keep the salad chilled and tightly covered to preserve freshness for up to five days.
- Drain or stir the salad before serving if excess liquid accumulates from the cauliflower.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 67mg | 22% |
| Sodium | 378mg | 16% |
| Potassium | 314mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 47.3mg | 53% |
| Calcium | 30mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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