Cauliflower Potato Salad
Cauliflower potato salad is a lighter twist on classic potato salad made with tender cauliflower, a creamy dressing, hard boiled eggs, and fresh dill.
Ingredients
- 1 head cauliflower, chopped
- 1 cup mayonnaise
- 2 hard boiled eggs, chopped
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup celery, chopped
- ½ cup red onion, diced
- 2 tablespoons fresh dill, chopped
Instructions
- Bring a large pot of water to a boil and cook the cauliflower until just fork tender, about 5 to 7 minutes. Drain well and let it cool.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and pepper until smooth. Stir in the chopped hard boiled eggs.
- Add the cooled cauliflower, celery, red onion, and fresh dill to the bowl.
- Stir everything together until well coated.
- Cover and refrigerate for at least 30 minutes before serving so the flavors have time to come together.
Nutrition
Notes
- Do not overcook the cauliflower: Cook it just until fork tender so it still holds its shape and does not turn mushy once mixed with the dressing.
- Drain it well: Let the cauliflower drain and cool fully before mixing so the salad does not get watery.
- Mix the eggs into the dressing: Stirring the chopped hard boiled eggs into the dressing first helps distribute their flavor more evenly throughout the salad.
- Chill before serving: Giving the salad at least 30 minutes in the fridge helps the flavors come together and improves the texture.
- Adjust the texture to your liking: If you want it chunkier, cut the cauliflower into larger pieces. For a more classic potato salad feel, chop it a little smaller.
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