Cauliflower “Potato” Salad

1 head cauliflower steamed until tender in bite size pieces
6 boiled eggs
1/3 c. mayonnaise
3 Tbsp. White Wine Herb SMAK DAB Mustard
3 Tbsp. pickle relish
salt and pepper to taste
1/8 c. green onions
3 stalks celery
1/2 tsp. celery seed
1 1/2 tsp. Dill Olive Oil
1 1/2 tsp. Sicilian Lemon White Balsamic

Steam cauliflower until tender. Cool, then cut into bite size pieces and add to large salad bowl.

Hard boil the eggs. When done cooking, cool and peel eggs. Separate yolks into a small mixing bowl. Cut the whites into bite size pieces and add to the salad bowl with the cauliflower.

Add chopped onion and celery. Add the mayo, mustard, and rest of ingredients to the small mixing bowl with the egg yolks. Whisk well to combine. Pour over the cauliflower salad and gently stir to combine. Do not toss roughly or cauliflower may disintegrate.

Refrigerate for 1 hour or overnight for flavours to combine. Serve chilled.

Tested in BBQ Cooking Class.

Print Friendly and PDF