Cauliflower Potato Salad
A creamy, tangy delight with crunchy textures and vibrant flavors!
Ingredients
- 1 head cauliflower cut into small bites
- 3 large hard-boiled eggs chopped
- 3/4 cup mayonnaise
- 1/4 cup red onion minced
- 3 tablespoons dill pickles minced
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Place the cauliflower florets in a microwave-safe bowl and microwave for 8-10 minutes until slightly tender, or steam them if preferred. Drain any excess water and pat dry.
- In a large bowl, combine the pickles, onion, and eggs.
- In a separate cup, mix all remaining ingredients thoroughly.
- Add the warm cauliflower to the large bowl, then pour the sauce over and toss until everything is well coated.
- Refrigerate for at least 1 hour before serving for enhanced flavor.
