Description
A creamy, flavorful twist on the classic potato salad featuring cauliflower for a lighter alternative.
Ingredients
Scale
- 1 medium head of cauliflower
- 2 large russet potatoes
- 3 large hard-boiled eggs
- 1 cup diced celery
- 1/2 cup red onion, finely chopped
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Prep your veggies: Wash and cut the cauliflower and potatoes into bite-sized pieces.
- Cook till tender: Boil potatoes for 10-12 minutes, add cauliflower for another 3-4 minutes.
- Drain and cool: Transfer to a colander and let them cool.
- Hard boil the eggs: Boil eggs for 12-14 minutes, then cool and peel.
- Combine and mix: In a bowl, mix cooled vegetables, eggs, celery, and onion.
- Make it creamy: Whisk mayo, mustard, vinegar, salt, and pepper; pour over the salad and mix gently.
- Chill out: Cover and refrigerate for at least an hour.
- Serve it up: Season to taste and garnish with paprika.
Notes
For a vegan version, replace mayonnaise with vegan mayo and hard-boiled eggs with silken tofu.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: cauliflower salad, potato salad, summer side dish, easy recipe, healthy recipe