Cauliflower Potato Salad



For the Salad:

1 medium-sized cauliflower, cut into bite-sized florets

Salt and pepper, to taste

2 tbsp olive oil

1/2 of a large red onion, finely diced

3 celery stalks, finely diced

3 hard-boiled eggs, diced

2 large dill pickles, minced

For the Dressing:

1/2 cup mayonnaise

2 tbsp Dijon mustard

1 tbsp pickle brine

2 tbsp fresh dill, finely chopped


Preheat your oven to 400°F (200°C). Spread the cauliflower florets on a baking sheet, season with salt and pepper, and drizzle with olive oil.

Roast the cauliflower for about 20-25 minutes, or until it turns a light golden hue and becomes tender. Once done, set aside to cool.

For the dressing, whisk together mayonnaise, Dijon mustard, pickle brine, and fresh dill in a small bowl.

In a large mixing bowl, combine the cooled cauliflower, onion, celery, pickles, and eggs. Gently fold in the dressing until everything is well-coated. Garnish with additional chopped dill and serve.

Storage Tips:

Refrigerating: Store any leftovers in a covered container in the fridge for up to 3 days.

Freezing: You can freeze the salad in a sealed container for up to 2 months.

Making Ahead: Prepare the salad and dressing up to 2 days in advance. Mix them together just before serving for the freshest taste.

Nutritional Breakdown (Per Serving):

Calories: 186kcal | Carbs: 6g | Protein: 8g | Fat: 14g | Sodium: 802mg | Potassium: 331mg | Fiber: 3g | Vit. A: 248IU | Vit. C: 36mg | Calcium: 52mg | Iron: 1mg | NET CARBS: 3g