CAULIFLOWER POTATO SALAD
The flavors in this cauliflower potato salad recipe remind us of a mustard potato salad (which is a favorite). We like the idea of using cauliflower instead of potatoes. You can tell you're not eating a traditional potato salad, but this is just as good. It's a great low-carb option for your cookout. Super yummy!
Provided by Janet Crow
Categories Other Side Dishes
Time 30m
Number Of Ingredients 11
Steps:
- 1. Remove the leaves and stem from the cauliflower and cut off the florets in bite size pieces. Place in a large pot of water and bring to a boil. Cook for 10-15 minutes or until fork tender. Drain well to remove all the water from the cauliflower, blot dry if needed.
- 2. Place in a mixing bowl and add the chopped eggs, onion, celery, peppers and pickles. Stir well to combine.
- 3. Whisk together the mayo, mustard, and seasonings.
- 4. Pour over salad and stir to combine. Chill in the fridge for 2 hours before serving.
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