Cauliflower "Potato" Salad
Ingredients
- 2 lbs cauliflower florets cut into pieces that are 1/2-1 inch
- 2 eggs
- 1/2 cup diced onion
- 1/4 cup dill pickles diced I prefer Claussen
- 2 tablespoons pickle juice
- 1/3 cup mayonnaise I prefer Hellmann's/Best Foods
- 1 tablespoon mustard I prefer Gouldens
- 1/4 teaspoon celery salt
- Salt and black pepper to taste
Instructions
- In a large pot place cauliflower and eggs, cover with water by an inch.
- Bring the pot to a boil, simmer for 5 minutes.
- Drain cauliflower in a strainer, and rinse with cold water, and remove eggs and place the eggs in an ice bath.
- In a medium bowl mix onion, pickles, mayo, mustard, celery salt.
- Add in cooled cauliflower.
- Then dice hard boiled eggs.
- Mix cauliflower and eggs with mayo mixture, add salt and pepper then refrigerate until chilled completely.
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