Cauliflower "Potato" Salad
Servings: 6
Ingredients
- 2 cups cauliflower florets
- 6 Tbsp full-fat mayonnaise
- 2 Tbsp dill pickles finely minced
- 1 tsp yellow mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp ground sweet paprika
- ⅙ tsp ground black pepper
- ¼ cup minced red onion
- 2 large eggs hard-boiled and chopped
- 2 Tbsp chopped fresh dill
Instructions
- In a medium saucepan over medium-high heat, add cauliflower and enough water to cover by 2 to 3 inches. Bring to a boil, and then reduce heat and simmer about 5 minutes until fork-tender. Drain and cool completely.
- In a large bowl, whisk together mayonnaise, pickles, mustard, onion powder, garlic powder, salt, paprika, pepper, and onion. Add cauliflower, eggs, and dill, and stir to combine.
- Cover and refrigerate 1 hour, or up to 5 days before serving.
Notes
You won't believe how close this mock potato salad is the real deal! You won't even miss the potato. Don't skip the dill pickles; they really make this side dish something special. The flavor of this salad is even better after the flavors have had the chance to blend a bit. This dish is perfect to make ahead and bring to an outdoor barbecue.