Cauliflower Potato Salad
Ingredients
- 1 large head of cauliflower, cut into 1-inch florets
- 3 large hard -boiled eggs, peeled and diced
- 0.5 cup mayonnais e
- 1 tablespoon yellow mustard
- 2 celery stalks , finely diced
- 0.25 cup red onion, finely minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
Instructions
- Steam the cauliflower florets over boiling water for 5 to 7 minutes until fork-tender but still firm.
- Immediately transfer the steamed cauliflower to an ice bath to stop the cooking process, then drain and pat dry thoroughly.
- In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper until emulsified.
- Incorporate the diced celery and minced red onion into the dressing.
- Gently fold in the cauliflower florets and chopped hard-boiled eggs until evenly coated.
- Garnish with chopped fresh dill and a sprinkle of smoked paprika.
- Refrigerate for at least 60 minutes prior to serving to allow the dressing to set and flavors to integrate.