Cauliflower “Potato” Salad


CAULIFLOWER “POTATO” SALAD by Valerie Bertinelli


Kosher salt

1 large head of cauliflower, cut into bite-sized florets (6 to 8 cups)

1 heaping ½ cup of mayonnaise (I use Duke’s of course)

2 tablespoons of yellow mustard

1 tablespoon apple cider vinegar

Freshly ground black pepper

1/3 cup chopped dill pickles

2 tablespoons chopped fresh dill

1 tablespoon chopped fresh chives

3 hard-boiled eggs, peeled and chopped

2 celery stalks, chopped

1 shallot, diced


Bring a pot of salted water to a boil.  Add the cauliflower florets to the boiling water and cook until tender or 5 – 7 minutes.  Drain well and allow to cool to room temperature.

Meanwhile, add the mayonnaise, mustard, vinegar, ½ teaspoon salt, and ½ teaspoon pepper to a large mixing bowl and whisk to combine.  Then add the cooled cauliflower, pickles, dill, chives, eggs, celery, and shallot.  Mix until thoroughly combined.  Serve at room temperature or cover and store in the refrigerator until ready to serve.


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