Cauliflower Potato Salad
Cut off the green leaves and stem and slice into bite-size florets, hard boil the eggs.
- Cook40 min
- Total40 min
- Serves6
- LevelEasy
Ingredients
- 1 large cauliflower
- ¼ cup sour cream or dairy-free cream
- ½ cup mayonnaise
- 2 tbsp. white vinegar
- 1 tbsp. Dijon Mustard
- ¼ tsp. celery salt
- ¼ tsp. salt
- 4 large hard-boiled eggs
- 1 tsp. fresh dill
- 2 stalks green onions, thinly sliced
- lettuce leaves and olives for garnish
Preparation
- Cut off the green leaves and stem and slice into bite-size florets, hard boil the eggs.
- Finely chop the fresh dill and spring onion.
Method
- Steam the cauliflower florets in a steamer until fork-tender then set aside and cool before using.
- Cut the hard-boiled eggs into chunks and stir together the sour cream, mayonnaise, vinegar, mustard, celery salt, salt in a bowl.
- Mix in the boiled cauliflower, chopped dill, and spring onion, refrigerate for 15-20 minutes before serving. Garnish with lettuce leaves and olives.
