ADVERTISEMENT

Creamy Cauliflower “Potato” Salad

Creamy Cauliflower "Potato" Salad
PREP TIME
15 min
COOK TIME
10 min
YIELDS
4 servings

You won’t miss the potatoes in this light and tangy take on potato salad, which gains crunch from celery and a little kick from horseradish.

ADVERTISEMENT

Ingredients

Kosher salt and freshly ground black pepper
1
lb(s) cauliflower florets (from about 1 small head cauliflower)
2
Tbsp sour cream
2
Tbsp prepared horseradish
2
Tbsp mayonnaise
2
Tbsp chopped fresh chives
1
Tbsp cider vinegar
2
stalks celery, chopped into ¼" pieces
ADVERTISEMENT

Directions

Step 1

Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets and cook until the cauliflower is soft and releases easily when pierced with a knife, about 8 minutes. Drain in a colander and spread out on a baking sheet. Pat the cauliflower dry with a clean kitchen towel or a paper towel, then set aside and let cool to room temperature, about 30 minutes.

Step 2

Meanwhile, whisk together the sour cream, horseradish, mayonnaise, chives, cider vinegar, celery, 1 1/2 teaspoons salt and 1 teaspoon pepper in a medium bowl.

Step 3

Fold the cauliflower into the dressing and season with more salt and pepper to taste. Serve immediately.

Rate Recipe

My rating for Creamy Cauliflower “Potato” Salad
ADVERTISEMENT