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  • Liz Hoobchaak

No-Potato 'Potato' Salad

Updated: Nov 8, 2022

Happy 4th of July weekend! This cauliflower salad is a great alternative to a traditional potato salad and makes a great side dish for any BBQ.


The cauliflower is roasted so it is nice and tender but the pickles and celery give this salad a nice crunch. You can save time by cooking the bacon, hard boiling the eggs and making the dressing ahead of time.



Ingredients for salad:

2 heads of cauliflower, roasted

4 stalks of celery

6 large pickles

4 hard boiled eggs

1/4 red onion

6 strips of cooked bacon


Ingredients for dressing:

2 tbsp Olive oil

1 tbsp sherry vinegar or apple cider vinegar

1 tbsp mustard

1 tbsp avocado mayo

1 tsp salt

1 tsp pepper


Directions:

  1. Preheat oven to 425ºF.

  2. Chop the cauliflower into chunks and arrange on a baking tray. Coat with olive oil and a sprinkle of salt. Bake for 30 minutes until roasted.

  3. Let cauliflower cool then chop into smaller bite sized pieces and place in a large mixing bowl.

  4. Chop the celery, bacon, pickles, red onion and hard boiled egg into small pieces and add them to the cauliflower.

  5. In a separate bowl, whisk together all the ingredients for the dressing and pour over cauliflower salad, mix thoroughly and enjoy!

This recipe yields approximately 10-12 servings.



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