Ingredients

The following ingredients have 4 Servings
  • 3 cups cauliflower florets (chopped in half into smaller bits)
  • ¾ cup mayo
  • 1 tablespoon yellow mustard
  • 1 tablespoon fresh pickle juice
  • 1 teaspoon dill seasoning
  • ⅓ cup chopped onions
  • 4 hard-boiled eggs (add additional eggs if you wish to garnish the salad with sliced eggs)
  • Salt and pepper to taste
  • Paprika to garnish

Instruction

  • Boil 1 inch of water in a large pot on the stove.
  • Add the cauliflower, cover, and reduce the heat to low.  Cook until tender. This will take about 8 minutes. Test the cauliflower by poking it with a fork to determine it is soft.
  • While the cauliflower cooks, chop 4 boiled eggs into smaller bits.
  • Drain the water from the cauliflower. Place the cauliflower in a large mixing bowl or serving dish.
  • Add the mayo, mustard, pickle juice, dill seasoning, chopped onions, chopped egg, salt and pepper to taste to the bowl with the cauliflower.
  • Stir to combine. Taste repeatedly to determine if additional salt, mustard, or dill seasoning is needed.
  • Chill for a least one hour.
  • Garnish the potato salad with sliced boiled eggs and sprinkled paprika.