Prep Time:
Yield:Description
This mock potato salad uses nutrient dense cauliflower as a healthier alternative to potatoes.
Scale
Ingredients
- 1 head cauliflower, cored and cut into bite sized pieces
- 2 tablespoons milk
- 3/4 – 1 cup mayonnaise (can sub in half of the mayo with greek yogurt)
- 2 tablespoons apple cider vinegar
- 1 tablespoon prepared yellow or dijon mustard
- 1 teaspoon celery seeds
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- black pepper to taste
- 4 eggs, hard boiled, peeled, and diced
- 1/2 cup diced celery
- 1/4 cup green onions, thinly sliced
Instructions
- In a large pot fitted with a steam basket, bring a few inches of water to a boil. Add cauliflower, cover, and steam for 5 to 7 minutes, or until cauliflower is easily pierced with a fork.
- Remove 1/2 cup of steamed cauliflower and place in a food processor or blender. Add up to 2 tablespoons of milk (just enough to loosen the cauliflower). This will add a creamy potato-like texture to the salad. Puree cauliflower and set aside.
- Rinse the remainder of the cauliflower under cold water in a colander and then transfer to a baking sheet lined with a clean towel to dry for a few minutes.
- Meanwhile, in a large bowl, mix together the mayonnaise (and yogurt if using), apple cider vinegar, mustard, celery seeds, salt, paprika, and pepper.
- Fold in the cooled and dry cauliflower, eggs, celery, and green onions.
- Add cauliflower puree.
- Refrigerate for several hours or overnight. As with classic potato salad, the flavors improve the longer you allow to rest in the fridge.
Keywords: cauliflower potato salad