Cauliflower Potato Salad
A fresh and healthy twist on classic potato salad, combining cauliflower, green onions, and crispy turkey bacon in a creamy dressing.
Ingredients
Main ingredients
- 3 large eggs Hard boiled for the salad.
- 1 large head cauliflower, cut into bite-sized pieces Boiled until fork-tender.
- 2 ribs celery, sliced
- 6 slices cooked turkey bacon, chopped For additional crunch.
- 2 medium green onions, chopped
Dressing
- 1/2 cup mayonnaise Can substitute with Greek yogurt.
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/4 tsp paprika
- to taste Salt and pepper
Instructions
Preparation
- Begin by hard boiling the eggs. Bring 2 quarts of water to a rolling boil in a large pot. Gently lower the eggs into the boiling water and let them cook for about 12 minutes.
- Once done, transfer the eggs to a bowl filled with ice water to cool for 10 minutes. After cooling, peel the eggs and chop two of them for the salad, and slice the third for garnish.
- In another pot, bring water to a boil again and add the cauliflower florets. Boil until just fork-tender, which should take about 3-4 minutes. Once cooked, drain and let cool.
- In a large mixing bowl, combine the chopped cauliflower, chopped eggs, turkey bacon, celery, and green onions.
Dressing
- In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and paprika until well blended.
- Pour this dressing over the salad mixture and mix until everything is well combined.
Final Touches
- Season with salt and pepper to your taste.
- Transfer the salad to a serving bowl, garnish with the sliced egg and additional paprika, and chill in the refrigerator for about 30 minutes before serving.
Notes
This salad can be made a day in advance for better flavor development, but avoid freezing as the texture won't hold up well. Consider toasting the turkey bacon for extra flavor.