Cauliflower Potato Salad
Looking for a tasty side to bring to a summer picnic, backyard barbeque, or even a holiday party? This quick and easy cauliflower potato salad is packed with so much delicious flavor, it’s always a crowd-pleaser!
Now, you may be wondering to yourself if cauliflower can actually taste like potatoes. Sure, it’s delicious in mashed cauliflower… but can it truly replace actual chunks of potato in this classic salad recipe?
Ingredients
1 large head of cauliflower cut into small florets
½ cup sour cream
¼ cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon yellow mustard
⅓ cup celery chopped
3 hard boiled eggs chopped with the yolks removed separately
¼ cup green onions chopped
1 teaspoon celery seed
1 teaspoon freshly chopped dill
½ teaspoon garlic powder
½ teaspoon paprika
Salt and pepper to taste
Instructions
Place the small cauliflower florets in a pot of water, and boil over medium high heat for 5-6 minutes until they are just starting to soften. Rinse well with cold water and drain completely.
In a mixing bowl, combine the egg yolks, sour cream, mayo, apple cider vinegar, mustard, celery seed, garlic powder, paprika and salt or pepper to taste. Whisk until the yolks are broken up and the mixture is combined.
Place the cauliflower into a large bowl, and add the celery, chopped egg, dill and green onions.
Pour the sauce mixture over the top of the cauliflower mixture in the bowl, and toss well to combine. Serve immediately or refrigerate to chill before serving.
Now, you may be wondering to yourself if cauliflower can actually taste like potatoes. Sure, it’s delicious in mashed cauliflower… but can it truly replace actual chunks of potato in this classic salad recipe?
Ingredients
1 large head of cauliflower cut into small florets
½ cup sour cream
¼ cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon yellow mustard
⅓ cup celery chopped
3 hard boiled eggs chopped with the yolks removed separately
¼ cup green onions chopped
1 teaspoon celery seed
1 teaspoon freshly chopped dill
½ teaspoon garlic powder
½ teaspoon paprika
Salt and pepper to taste
Instructions
Place the small cauliflower florets in a pot of water, and boil over medium high heat for 5-6 minutes until they are just starting to soften. Rinse well with cold water and drain completely.
In a mixing bowl, combine the egg yolks, sour cream, mayo, apple cider vinegar, mustard, celery seed, garlic powder, paprika and salt or pepper to taste. Whisk until the yolks are broken up and the mixture is combined.
Place the cauliflower into a large bowl, and add the celery, chopped egg, dill and green onions.
Pour the sauce mixture over the top of the cauliflower mixture in the bowl, and toss well to combine. Serve immediately or refrigerate to chill before serving.
