Description
Loaded with bacon, pickles, and dill, this cauliflower salad is better than potato salad.
Ingredients
- 1 large head cauliflower, cut into bite-sized pieces
- 6 slices bacon
- 2 hard-boiled eggs, diced
- ½ cup shredded Cheddar cheese
- ⅓ cup mayonnaise
- ¼ cup chopped red onion
- 1 tablespoon chopped fresh dill
- 1 tablespoon prepared yellow mustard
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower
- cover
- and steam until tender-crisp
- 3 to 5 minutes.
- Place cauliflower into a large mixing bowl and place in the refrigerator to chill for 2 hours.
- Place bacon in a large skillet and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Drain on paper towels and crumble.
- Add bacon
- eggs
- Cheddar cheese
- mayonnaise
- onion
- dill
- mustard
- salt
- and pepper to the bowl of cauliflower and stir well to combine. Serve immediately.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 2 hrs 20 mins
Servings: 6