Tender crisp cauliflower florets, bite-size chunks of egg, and a sprinkling of green onions are tossed in a creamy, dill dressing to make this cauliflower potato salad.
1large head cauliflowercut into similarly sized small florets, about 8 cups
¾cupmayonnaise
1tablespoonyellow mustardoptional
⅓cupdill pickle relish
½teaspoondried dill
½teaspoonsmoked paprika
½teaspoonkosher saltadjust to taste
½teaspoonfreshly ground black pepperadjust to taste
3-5hard-boiled eggsroughly chopped
3green onionssliced thin
Instructions
Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 2-4 minutes. The cooking time will vary depending on size. The cauliflower should be fork-tender, but not close to falling apart.
Drain the cauliflower in a strainer and rinse it under the coldest water possible. When it is cool, shake the strainer gently to remove excess water and then transfer the cauliflower to a paper towel-lined tray or large bowl to continue drying.
Combine the mayonnaise, mustard, dill relish, dried dill, smoked paprika, salt, and pepper in a large mixing bowl. Stir to combine. Add the cauliflower, eggs, and green onions to the bowl. Stir to mix well.
Serve immediately or refrigerate until ready to serve.
Notes
Regarding the cooking time, when you drop the cauliflower into the boiling water, it will likely stop boiling. By the time it returns to a full boil, the cauliflower will likely be done cooking.Don't walk away while the cauliflower is on the stove, or you may return to mushy cauliflower. Get it out of the water as soon as it is tender enough to easily pierce with a fork.We like a lot of eggs in our potato salads, so that carries over here. I make this with at least 4-5 eggs and it's perfect for us. If you don't like as many eggs or prefer none at all, that is fine.