I try to eat low-carb during the week, and was craving potato salad so I made this mock “potato” salad with cauliflower in place of potatoes, plus all my favorite add-ins such as chopped hard boiled eggs, mayo, pickles, dill and red onion. WOW is all I have to say!! This turned out better than I could have imagined!
Ingredients
- 1 pound cauliflower florets, chopped into 1/2 inch pieces
- Kosher salt
- 1/2 cup olive oil mayonnaise, I love Sir Kensington
- 1 teaspoon yellow mustard
- 1 ½ teaspoon fresh dill
- Freshly ground black pepper, to taste
- 1/4 cup finely chopped dill pickle
- 1 medium celery stalk, finely chopped
- 1/4 cup chopped red onions
- 1 tablespoon pickle juice
- 6 hard boiled eggs, sliced
- paprika, for garnish
Directions
- Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set aside in a large bowl.
- Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside.
- Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.
- Add pickle, celery, 1/4 teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat. Garnish with remaining sliced eggs and sprinkle with paprika.
