Name: Cauliflower Potato Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1 medium head cauliflower, broken into florets -; 1 medium carrot, chopped -; 2 hard-boiled large eggs, chopped -; 4 green onions, chopped -; 1 celery rib, chopped -; 1/4 cup pitted green olives, halved lengthwise -; 1/4 cup thinly sliced radishes -; 1/4 cup chopped dill pickle -; 1/4 cup fat-free mayonnaise -; 1 tablespoon Dijon mustard -; 1/4 teaspoon salt -; 1/8 teaspoon pepper -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cauliflower Potato Salad

1. 1 medium head cauliflower, broken into florets -

2. 1 medium carrot, chopped -

3. 2 hard-boiled large eggs, chopped -

4. 4 green onions, chopped -

5. 1 celery rib, chopped -

6. 1/4 cup pitted green olives, halved lengthwise -

7. 1/4 cup thinly sliced radishes -

8. 1/4 cup chopped dill pickle -

9. 1/4 cup fat-free mayonnaise -

10. 1 tablespoon Dijon mustard -

11. 1/4 teaspoon salt -

12. 1/8 teaspoon pepper -

How to cook deliciously - Cauliflower Potato Salad

1. Stage

Bring an inch of water to a boil in a large saucepan, then add the cauliflower florets. Cook the cauliflower, covered, until the florets are tender-crisp (approximately four to seven minutes, depending on how large you’ve cut them). Drain the florets and rinse them in cold water to cool them quickly, then blot them dry on paper towels or a clean kitchen towel. Transfer the cauliflower to a large bowl, then add the carrot, eggs, green onions, olives, celery, radishes and dill pickle.

2. Stage

Whisk the dressing ingredients together in a small bowl, then pour the dressing over the salad and toss it until the vegetables are evenly coated. Refrigerate until you’re ready to serve.