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

Boil eggs. When done cooking, peel eggs and separate yolks into a boil. Then mash the yolk and cut the whites into bite size pieces and blend together. Mix with all other ingredients and chill overnight.

Tested in BBQ cooking class
Print Friendly and PDF