Description
I came up with this one summer when I was on a low carb diet, it is similar to a potato salad but made without the potato.
Ingredients
- 1 head cauliflower, trimmed and cut into bite-size florets
- ¾ cup mayonnaise
- 1 tablespoon mustard
- 1 teaspoon salt
- ground black pepper to taste
- 3 hard boiled eggs, chopped
- 1 onion, chopped
- ¾ cup frozen green peas, thawed
- ¼ cup dill pickles, chopped
- 3 slices crisply cooked bacon, crumbled (Optional)
Instructions
- Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender
- about 10 minutes. Drain and cool slightly.
- In a large bowl whisk together the mayonnaise
- mustard
- salt
- and pepper. Add the cauliflower
- eggs
- onion
- peas
- dill pickles
- and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills
- the better the flavor.
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 2 hrs 35 mins
Servings: 6