This Cauliflower Potato Salad is the best quick and easy recipe to pair with your summer salads and other BBQ cookout side dishes. This creamy salad is best served chilled or cold.
Add the cauliflower, cover, and reduce the heat to low. Cook until tender. This will take about 8 minutes. Test the cauliflower by poking it with a fork to determine it is soft.
While the cauliflower cooks, chop 4 boiled eggs into smaller bits.
Drain the water from the cauliflower. Place the cauliflower in a large mixing bowl or serving dish.
Add the mayo, mustard, pickle juice, dill seasoning, chopped onions, chopped egg, salt and pepper to taste to the bowl with the cauliflower.
Stir to combine. Taste repeatedly to determine if additional salt, mustard, or dill seasoning is needed.
Chill for a least one hour.
Garnish the potato salad with sliced boiled eggs and sprinkled paprika.
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Notes
I did not mash the cauliflower. I like potato salad to have small chunks. You can mash the cauliflower if you wish.Feel free to add celery if you wish.Sour cream, ranch salad dressing, or plain Greek yogurt can be substituted for mayo.