The classic picnic side just took a crispy, pickle-packed turn. And it’s dressed for the occasion. Steamed cauliflower gets tossed with creamy mayo, Dijon mustard, hard-boiled eggs, celery, fresh dill, and plenty of chopped pickles before Quest Dill Pickle Chips bring the bold flavor and crispy finish. It’s creamy, tangy, savory, and seriously satisfying. This side dish brings plenty to the table. Chill, serve, and watch it disappear.
Check out the full recipe below:
NUTRITIONAL INFO
CAULIFLOWER “POTATO” SALAD
Yields: 5 servings | Serving Size: 1/5 recipe
Calories: 270 | Protein: 9g | Fat: 20g | Net Carb: 6g
Total Carb: 8g | Sugar: 3g
Ingredients
CAULIFLOWER “POTATO” SALAD
- 24oz cauliflower florets, steamed and cooled
- ½ cup mayonnaise
- 2 tbsp dijon mustard
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp ground pepper
- 3 tbsp chopped dill pickles
- 3 hard boiled eggs, diced
- 2 tbsp celery, finely chopped
- 1 tbsp fresh dill, chopped
- 1 bag Quest Dill Pickle Chips, crushed
Method
- Add the cauliflower to a large mixing bowl.
- Mix in the mayonnaise, mustard, paprika, salt and pepper.
- Once the cauliflower is evenly coated, mix in the remaining ingredients.
- Chill and serve.
