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A small white ramekin filled with Cauliflower Potato Salad which consists of diced boiled eggs, chopped celery, and cauliflower florets, garnished with fresh dill. The ingredients are arranged in a colorful and appetizing fashion, ready for mixing or serving.

Cauliflower Potato Salad

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Prep Time 25 minutes
Cook Time 6 minutes
Total Time 31 minutes
Servings 8
Calories 141 kcal

Equipment

Ingredients
  

  • 1 large head of cauliflower cut into small florets
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon yellow mustard
  • ⅓ cup celery chopped
  • 3 hard boiled eggs chopped with the yolks removed separately
  • ¼ cup green onions chopped
  • 1 teaspoon celery seed
  • 1 teaspoon freshly chopped dill
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt and pepper to taste

Instructions
 

  • Place the small cauliflower florets in a pot of water, and boil over medium high heat for 5-6 minutes until they are just starting to soften. Rinse well with cold water and drain completely.
  • In a mixing bowl, combine the egg yolks, sour cream, mayo, apple cider vinegar, mustard, celery seed, garlic powder, paprika and salt or pepper to taste. Whisk until the yolks are broken up and the mixture is combined.
  • Place the cauliflower into a large bowl, and add the celery, chopped egg, dill and green onions.
  • Pour the sauce mixture over the top of the cauliflower mixture in the bowl, and toss well to combine. Serve immediately or refrigerate to chill before serving.

Nutrition

Serving: 1Calories: 141kcalCarbohydrates: 6gProtein: 5gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 104mgSodium: 153mgFiber: 3gSugar: 3g
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