Cauliflower Mock-Potato Salad
Cauliflower Mock-Potato Salad
Brie Thompson
6
20 minutes
8 minutes
Cauliflower stands in for the potatoes here, and you honestly will not miss them. Crisp celery, bacon, and chopped eggs get tossed in a creamy dressing with Cucumber White Barrel Aged Balsamic, Rainbow Pepper, and Rainbow Sea Salt for a fresh, tangy bite. It is my kind of side for grilled dinners and potlucks.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
Salad
- 2 Large Heads Cauliflower
- 3 Stalks Celery
- 8 Strips of Bacon, diced and cooked
- 4 Hard Boiled Eggs, chopped
- ⅓ cup Green Onions, sliced
Dressing
- ⅓ cup Mayonnaise
- 1 Tbsp Whole Grain Mustard
- 2 Tbsp Cucumber White Barrel Aged Balsamic
- 1 tsp Rainbow Pepper, ground
- 2 tsp Rainbow Sea Salt, ground
- Green Onions, sliced, to garnish
Directions
- Cut the cauliflower into small florets and dice the celery. Place both in a steamer basket and steam until fork tender, 7 to 8 minutes.
- Whisk together the mayonnaise, Whole Grain Mustard, Cucumber White Barrel Aged Balsamic, Rainbow Pepper, and Rainbow Sea Salt in a small bowl.
- Toss the bacon, eggs, cauliflower, celery, and green onions with the dressing in a large bowl. Season with additional Rainbow Sea Salt and Rainbow Pepper, to taste.
- For the best flavor, let sit for 1 hour before serving. Garnish with green onions. Serve hot or cold.