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Cauliflower Potato Salad

A healthy twist on the classic potato salad, using cauliflower to maintain creaminess while boosting nutrition.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head cauliflower Cut into uniform pieces for even cooking.
  • 4 large hard-boiled egg yolks Adds richness and creamy consistency.
  • 1/2 cup mayonnaise Use a quality mayonnaise for best results.
  • 1 tablespoon yellow mustard Adds a zesty kick.
  • 1 tablespoon apple cider vinegar Brightens up the dish.
  • 1/4 cup chives Chopped for garnish and flavor.
  • 1 teaspoon paprika For decoration and smokiness.

Method
 

Preparation
  1. Lightly steam the cauliflower for no more than 4 minutes until tender yet crisp.
  2. Transfer the steamed cauliflower to the refrigerator and let it cool completely.
  3. In a bowl, combine hard-boiled egg yolks, mayonnaise, yellow mustard, and apple cider vinegar, mixing until creamy.
  4. For an extra creamy consistency, blend the mixture using an immersion blender until smooth.
  5. Pour the creamy mayo mixture over the cooled cauliflower and mix gently until coated.
  6. Lightly fold in chopped chives.
  7. Transfer to a serving bowl, garnish with paprika, and serve chilled.

Notes

Chill the salad for at least an hour to enhance flavors; adjust seasonings to taste before serving.