Cauliflower Potato Salad

A light and aromatic twist on classic potato salad that delivers a satisfying depth and bright finish.

📝 Ingredients

• 3 pounds cauliflower (cut into 3/4-inch pieces)
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon freshly ground black pepper (plus more to taste)
• 3 green onions (thinly sliced (recipe note #2), plus more for garnish if desired)
• 3 ribs celery (diced )
• 1/4 cup dill pickle relish
• 2 tablespoons finely chopped fresh dill (plus more for garnish if desired)
• 6 hard-boiled eggs (peeled and coarsely chopped)

👨‍🍳 Instructions

1. 1Place steamer basket in a large pot with at least 1 inch of boiling water. Add 1/2 of the cauliflower pieces and steam 8-12 minutes, or to your desired level of tenderness (see recipe note #1). Transfer cauliflower to a large serving bowl. Repeat with second half of cauliflower. Set aside to cool at least 5 minutes.
2. 2While cauliflower cools, whisk together mayonnaise, mustards, salt and pepper in a medium bowl until smooth. Stir in green onion, celery, dill relish and fresh dill. Pour mixture over partially cooled cauliflower and add eggs; gently stir until well combined. Check for seasoning and add more salt or pepper as desired. Cover and refrigerate at least 1 hour and up to 2 days before serving. Garnish with green onions and chopped fresh dill if desired before serving.