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5
from
9
votes
Cauliflower Potato Salad
This Cauliflower Potato Salad is easy and delicious, perfect for a potluck or barbecue!
Prep Time
15
minutes
mins
Cook Time
8
minutes
mins
Total Time
23
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
8
servings
Equipment
Saucepan
Strainer
Serving Bowl
Ingredients
1
head cauliflower
cut into bite-size pieces
4
hard boiled eggs
chopped
2
green onions
sliced
⅓
cup
dill pickles
chopped
½
cup
radishes
sliced
½
cup
celery
chopped
Dressing
1
cup
mayonnaise
1
Tablespoon
yellow mustard
½
teaspoon
seasoning salt
or to taste
½
teaspoon
black pepper
½
teaspoon
garlic powder
Instructions
Boil cauliflower until tender crisp, about 8 minutes. Drain very well and allow to cool in a strainer.
In a large bowl whisk together the dressing ingredients. Add remaining ingredients and toss to combine.
Cover and refrigerate for at least 2 hours before serving.
Notes
It is important to ensure your cauliflower is very well drained to keep the dressing from getting watery.
Substitute yellow mustard with 1 tsp dry mustard if desired.
Nutrition
Calories:
253
kcal
|
Carbohydrates:
5
g
|
Protein:
5
g
|
Fat:
24
g
|
Saturated Fat:
4
g
|
Cholesterol:
105
mg
|
Sodium:
458
mg
|
Potassium:
299
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
217
IU
|
Vitamin C:
36
mg
|
Calcium:
40
mg
|
Iron:
1
mg