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Cauliflower Potato Salad

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PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
140 min
SERVINGS
6 servings
Dinner
Cauliflower Potato Salad
Ingredients
  • 1 large head cauliflower, cut into bite-sized pieces
  • 6 slices bacon
  • 2 hard-boiled eggs, diced
  • 1/2 cup shredded Cheddar cheese
  • 1/3 cup mayonnaise
  • 1/4 cup chopped red onion
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon prepared yellow mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
Instructions
1
Insert a steamer basket into a saucepan and fill it with water, leaving about an inch of space at the bottom. Bring the water to a rolling boil and then proceed with steaming the cauliflower, which should take around 3-5 minutes to achieve a tender-crisp texture.
2
Next, transfer the cauliflower into a large serving container and refrigerate it for two hours to allow it to cool down completely.
3
In the meantime, cook the bacon in a large skillet over medium-high heat, stirring occasionally until it reaches an even brown color. Remove the bacon from the skillet and place it on paper towels to drain excess moisture, then crumble it into small pieces.
4
Now, combine the cooked bacon, eggs, Cheddar cheese, mayonnaise, onion, dill, mustard, salt, and pepper in the bowl with the cooled cauliflower. Mix everything together thoroughly to create a cohesive dish.