The traditional picnic facet simply took a crispy, pickle-packed flip. And it’s dressed for the event. Steamed cauliflower will get tossed with creamy mayo, Dijon mustard, hard-boiled eggs, celery, contemporary dill, and loads of chopped pickles earlier than Quest Dill Pickle Chips deliver the daring taste and crispy end. It’s creamy, tangy, savory, and critically satisfying. This facet dish brings a lot to the desk. Chill, serve, and watch it disappear.
Try the complete recipe under:
NUTRITIONAL INFO
CAULIFLOWER “POTATO” SALAD
Yields: 5 servings | Serving Measurement: 1/5 recipe
Energy: 270 | Protein: 9g | Fats: 20g | Web Carb: 6g
Whole Carb: 8g | Sugar: 3g
Substances
CAULIFLOWER “POTATO” SALAD
- 24oz cauliflower florets, steamed and cooled
- ½ cup mayonnaise
- 2 tbsp dijon mustard
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp floor pepper
- 3 tbsp chopped dill pickles
- 3 laborious boiled eggs, diced
- 2 tbsp celery, finely chopped
- 1 tbsp contemporary dill, chopped
- 1 bag Quest Dill Pickle Chips, crushed
Technique
- Add the cauliflower to a big mixing bowl.
- Combine within the mayonnaise, mustard, paprika, salt and pepper.
- As soon as the cauliflower is evenly coated, combine within the remaining components.
- Chill and serve.
