Cauliflower Potato Salad

[nverland]

Cauliflower Potato Salad
Prep: 15 mins Cook: 10 mins Total: 25 mins Servings: 8

Ingredients

For the Salad:
1/4 cup red onion, chopped
1/3 cup celery, chopped
3 hard-boiled eggs, chopped
2 tablespoons scallions, chopped
2 tablespoons dill pickles, chopped
5 cups cauliflower florets

For the Dressing:
1/2 cup mayo
2 tablespoons sour cream
1 teaspoon Dijon mustard
1 tablespoon pickle juice, or vinegar
1 teaspoon dill
Salt, to taste
Freshly ground black pepper, to taste
Paprika, optional
Chopped parsley, optional

Prepare the Salad

1- Add the red onion, celery, chopped eggs, scallions and pickles to a bowl, tossing to combine.
2- Bring a few inches of water to boil in a pot fitted with a steamer basket. Add your steamer basket and place the cauliflower in the basket. Steam, covered, for 8 to 10 minutes or until the cauliflower is tender. Remove the cauliflower from the steamer basket and set aside to cool. (If you don't have a steamer, see our tip below.)

Prepare the Dressing

3- Whisk together the mayo, sour cream, mustard, pickle juice, dill, and parsley in a bowl. Add salt and pepper to taste.
4- Add the dressing and cooled cauliflower to the other ingredients you placed in the large bowl. Toss until all the ingredients are incorporated and the cauliflower is coated with the dressing. Sprinkle with a pinch of paprika and some chopped parsley, if desired. Enjoy!

No Steamer? No Problem!

If you don't have a pot fitted with a steamer basket, try these options:

Use a wire basket or colander, but be sure the pot's rim is wide enough to hold either and they do not touch the water.
You can steam in the microwave! Place the cauliflower in a heatproof bowl with 1 to 2 tablespoons of water. Microwave on high for 3 to 5 minutes or until tender.