This cauliflower potato salad recipe goes with all your grilling favorites.
Ingredients
3 large
Egg
1 large head
Cauliflower
((cut into bite-sized pieces))
2 large stalk(s)
Celery
(sliced)
6 medium slice
Bacon
(cooked; (chopped))
2 green onion (stem)
Green onion
(medium; (white and light green parts only, chopped))
1/2 cup
Mayonnaise
2 tbsp
Dijon mustard
1 tbsp
Lemon juice
1/4 tsp
Paprika
1 pinch
Salt and pepper
(to taste)
Instructions
In a large pot over medium high heat, bring 2 quarts of water to a boil. Gently lower the eggs into the water and boil about 12 minutes.
While the eggs are cooking, fill a medium bowl with ice and water. Once the eggs are done, quickly transfer the eggs to the ice bath. Let sit 10 minutes before peeling. Chop two of the eggs and slice the third.
In another large pot, place the cauliflower florets and fill halfway with water. Bring to a boil and cook until the cauliflower is just fork tender, about 3 minutes. Drain in a colander and let cool.
In a large bowl, combine the chopped eggs, cauliflower, celery, bacon, and green onions, and toss to combine. Add the mayonnaise, Dijon, lemon juice, and paprika. Stir until well mixed and the cauliflower is well coated.
Season to taste with salt and pepper. Transfer to a serving bowl and top with the sliced egg.
