Cauliflower Potato Salad
This cauliflower potato salad has all the creamy, tangy flavor of the classic side dish but with tender cauliflower instead of potatoes. Eggs, pickles, radishes, celery, and green onions add the perfect crunch.
Servings: 8 servings
Equipment
Ingredients
- 1 head cauliflower cut into bite-size pieces
- 4 hard boiled eggs chopped
- 2 stalks 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 mayo, yellow mustard, seasoning salt, black pepper, and garlic powder.
- Add the cauliflower, eggs, green onions, dill pickles, radishes, and celery, 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.
- Leftovers will keep for up to 4 days in the refrigerator.
Nutrition
Calories: 253kcal | Carbohydrates: 5g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 453mg | Potassium: 307mg | Fiber: 2g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 37mg | Calcium: 42mg | Iron: 1mg