Cauliflower Potato Salad
- Women`s Corner
- December 24, 2020
Low Carb Cauliflower Potato Salad with a lot of flavor that will blow your mind. It's just brilliant! Refrigerate covered for up to 3 days.
Ingredients :
- 2.5-3 lbs cauliflower head chopped into 1/2" pieces
- 4 eggs large
- 3/4 cup pickles or sauerkraut finely chopped
- 3 tbsp red onion finely chopped
- 3 tbsp dill finely chopped
- 2 tsp mustard
- 1 tsp any light colour vinegar
- 1/2 cup plain yogurt 2%+ fat
- 1/4 cup avocado oil mayo
- 1 tsp salt
- Ground black pepper to taste
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Method : In a large pot, add eggs, cauliflower and enough water to hide . bring back a boil and cook covered on low for five minutes. While cauliflower is cooking, chop pickles, purple onion and dill. increase an outsized bowl along side mustard, vinegar, yogurt, mayo, salt and pepper. you'll now stir everything together for straightforward salad mixing later. If during a rush to eat, refrigerate the bowl to assist salad calm down faster. It tastes best cold!
After 5 minutes of cooking, remove the eggs with a spoon and place during a bowl with ice + cold water. Let cool for five minutes. Drain cauliflower during a colander and rinse with cold water. Set aside. Peel and dice the eggs. Then increase the bowl along side cooled and drained cauliflower. Gently stir cauliflower salad . Refrigerate for a minimum of half-hour to 1 hour. It tastes best cold!
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