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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cauliflower Potato Salad Recipe

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This recipe for Cauliflower Potato Salad is from The Breitenbach Family Cookbook Project, 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 head Cauliflower
1 c Hellman's Mayo - or ½ c Avocado mayo + ½ c sour cream
1 Tbs vinegar
1 tsp salt
2 tsp sweetner
⅛ - ¼ white pepper
1 Tbs yellow mustard
1 c chopped celery
½ c chopped onion
3 hard boiled eggs, chopped
Directions:
Directions:
Cook cauliflower florets until soft or desired consistency. Cool to room temp.

Stir together the wet ingredients, then add cauliflower, celery, onion & egg.

Chill well.
Personal Notes:
Personal Notes:
I steam cauliflower in Instapot with steamer basket. 3 min with 1½ c water - gets mushier as you leave it in afterwards.

Chill well before serving - move a portion to shallow bowl or pan in fridge if you're in a hurry.

Original recipe called for 4 cups of cubed potatoes. If the cauliflower is really big, may need to add a bit more mayo or sour cream.

 

 

 

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