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Cauliflower 'Potato' Salad Recipe

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This recipe for Cauliflower 'Potato' Salad is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large head cauliflower, cut into bite size florets (6-8 cups)
½ heaping cup mayonnaise
2 Tbsp yellow mustard
1 Tbsp apple cider vinegar
½ tsp kosher salt
½ tsp freshly ground black pepper
⅓ cup chopped dill pickles
2 ribs celery, chopped
1 shallot, diced
3 hard boiled eggs, peeled and chopped
2 Tbsp chopped dill
1 Tbsp chopped chives
Directions:
Directions:
Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook for 5-7 minutes, until tender. Drain well and cool to room temperature.
Add the mayonnaise, mustard, apple cider vinegar, salt and pepper to a large mixing bowl. Whisk to combine, then add the cooled cauliflower, pickles, celery, shallot, hard boiled eggs, dill and chives. Mix until thoroughly combined.
Serve at room temperature or cover and keep in the refrigerator until ready to serve.
 

 

 

 

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