Cauliflower "Potato" Salad

healthy potato salad is perfect for camping because it can be made before your trip

Cauliflower potato salad is a healthier twist on a classic picnic salad. Best of all, it stores well for a few days in the cooler or fridge, making it the perfect camping salad recipe!

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Course: Salad

Keyword: dinner, lunch, salad, vegetarian

Prep Time: 20

Servings:

Calories: 183kcal

Ingredients

Salad Ingredients

1 large head cauliflower, or 2 small/medium heads
1 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
3 eggs, hard boiled
3 stalks celery
2 dill pickle spears
1/2 red onion
2 tbsp fresh dill

Dressing Ingredients

1/3 cup mayonaise
2 tsp dijon mustard
2 tsp pickle brine
2 tsp lemon juice
pepper, to taste

Instructions

Preheat oven to 450 degrees. Cut the head of cauliflower into bit-sized pieces, all roughly the same size. Add olive oil and salt and pepper and toss to coat. Spread pieces out onto a baking sheet.
Roast the cauliflower for approximately 10 minutes in the oven. The pieces should be bite tender, but not mushy. Allow to cool completely and then place in the fridge.
To boil the eggs, bring 2 quarts of water to a boil. Gently add eggs into the pot and boil for 10 minutes. Immediately remove the eggs and place them into a bowl of cold water with ice cubes. (This method gives the perfect cook on a hard boiled egg for dicing AND is easy to peel, every time!)
Dice the celery, red onion, pickle and dill into small pieces and toss together.
Once the cauliflower has cooled in the fridge, combine it with the celery, red onion, pickle and dill. Lightly toss the ingredients together.
Combine the dressing ingredients together and pour over the salad, tossing to coat.

Nutrition