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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a potato salad recipe that use cauliflower in place of potatoes. This can be vegetarian as the bacon is optional. This is best chilled 24 hours. Ingredients:
1 head cauliflower, trimmed and cut into bite-size florets |
3/4 cup low-fat mayonnaise |
1 tablespoon mustard |
1 teaspoon salt |
ground black pepper |
3 hard-boiled eggs, chopped |
1 onion, chopped |
1/4 cup dill pickles, chopped |
3 slices bacon, crisply cooked and crumbled (optional) |
Directions:
1. In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, dill pickles, and bacon (if using) to the dressing and stir until well coated.
2. Cover and refrigerate for 2 to 24 hours.
3. The longer the cauliflower salad chills, the better the flavor.
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