Cauliflower Potato Salad
Make this easy cauliflower potato salad for a hearty lunch, or a fun and tasty side dish.
Servings: 6
Calories: 238
Equipment
Ingredients
- 6 hard boiled egg
- 10 ounces cauliflower cooked, roasted preferrably
- ½ cup mayonnaise
- 1 Tablespoon mustard
- 1 teaspoon pickle juice lemon juice or vinegar
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon pepper
- ½ cup diced celery
- ¼ cup chopped pickles
- ¼ cup real bacon bits divided
- 1½ Tablespoons parsley divided
Instructions
- Cut cooked or roasted cauliflower into bite sized pieces.
- Separate the egg whites from the yolks. In a large bowl, set the egg yolks. Chop egg whites into bite sized pieces and set aside.
- Mash egg yolks, then add mayonnaise, mustard, pickle juice, onion powder, smoked paprika, and pepper. Add the cauliflower and toss.
- Add egg whites, celery, pickles, 1 Tablespoon parsley, and all bacon bits except about 1 Tablespoon to cauliflower mixture. Fold together gently.
- Turn into a serving bowl and garnish with reserved bacon bits and parsley.
Notes
- Use more, or less, celery and pickles depending on your preference.
- Fry up your own bacon and crumble it yourself.
- Refrigerate cauliflower potato salad for 1 hour before serving for best flavor.
- Cauliflower potato salad can be refrigerated for 3 days in a covered container.
Nutrition
Calories: 238 | Carbohydrates: 4g | Protein: 10g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 201mg | Sodium: 431mg | Potassium: 251mg | Fiber: 1g | Sugar: 2g | Vitamin A: 448IU | Vitamin C: 25mg | Calcium: 48mg | Iron: 1mg