Ingredients

The following ingredients have 4 Servings
  • 5 eggs, (hard boiled and chopped)
  • 1 large head cauliflower, (cut into small bite-sized pieces)
  • 1/4 cup dill pickles (finely chopped)
  • 1/4 cup red onion (very finely chopped)
  • 6 pieces of bacon (cooked and chopped, reserve a slice for topping)
  • 1 1/2 cups mayonnaise
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon paprika
  • 1 tablespoon vinegar
  • 1 tablespoon yellow mustard
  • 1 cup chopped celery
  • fresh dill for topping

Instruction

  • Boil or steam the cauliflower until fit is just fork tender. For boiling about 4-5 minutes. It is important that you do not cook past fork tender or the cauliflower will make for a mushy potato salad.
  • Add in the remaining ingredients, and stir until well combined. Cover the salad and refrigerate for at least 2-3 hours. When ready to serve garnish with fresh dill, chopped bacon and a sprinkle of paprika.