Cauliflower Potato Salad
Making a dish that pleases everyone – from your low-carb pal to your vegetarian niece – can be a challenge. Serve something tasty for a crowd with a lighter take on the classic Midwestern potato salad. This savory salad features fresh cauliflower, making it an irresistible side for your next BBQ.
Prep time: 40 minutes | Total time: 160 minutes | Makes 8 servings
Ingredients
1 large head cauliflower, cut into small pieces (about 4 cups)
4 hard-boiled eggs, chopped
1/3 cup mayonnaise
1/3 cup sour cream
1/4 cup dill pickles, chopped
6 strips bacon, cooked and chopped (optional)
1 Tbsp red wine vinegar
1-2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 Tbsp kosher salt
1/4 tsp black pepper
1/3 cup green onions, thinly sliced
3 Tbsp fresh dill, chopped
1 Tbsp paprika
Instruction
1. Steam cauliflower in the microwave or on the stovetop. Transfer to a large bowl and let cool for 30 minutes.
2. Add eggs, mayonnaise, sour cream, pickles, bacon (if using), vinegar, lemon juice, mustard, salt, and pepper to cooled cauliflower. Mix to thoroughly combine.
3. Chill in refrigerator for 2-3 hours.
4. Immediately before serving, mix in green onions and dill. Sprinkle paprika on top. Enjoy!
Nutrition Information
Per serving (according to recipe): fat 14 g, protein 7g, carbs 3g, sodium 574mg,
calories 164
Per serving (without bacon): fat 12 g, protein 4g, carbs 3g, sodium 452mg,
calories 132
