Go Back
+ servings
Print Recipe
No ratings yet

Classic Not Potato Salad

Servings: 5 servings
Course Salad, Side Dish
3
2
2
SP
Calories132kcal
Author: Lisa

Ingredients

  • 1 head Cauliflower, Medium
  • ¼ cup Red Onion diced
  • cup Celery diced
  • 3 Hard-boiled Eggs roughly chopped
  • ¼ tsp Weaver's Farm Dust Seasoning (you can use your favorite seasoning salt)

For the Dressing

  • cup Light Mayo I use kraft
  • 2 tbsp Non-fat Plain Greek Yogurt I use Choboni
  • 1 tsp Avocado Oil
  • 2 tsp Dijon Mustard
  • 1 tbsp Sweet Relish
  • 1 tsp Apple Cider Vinegar
  • ¼ tsp Tumeric
  • 2 tsp Chives
  • ¼ tsp Weaver's Farm Dust Seasoning (you can use your favorite seasoning salt)

Instructions

  • Cut cauliflower into bite-sized florets, place in steamer basket or pressure cooker basket.* Sprinke the cauliflower with the Farm Dust seasoning. Cook cauliflower until tender, about 10-12 minutes. Do not overcook.
  • In a small bowl, mix the mayonnaise, yogurt, avocado oil, relish, tumeric, chives, and vinegar. Set aside.
  • Dice the onions and celery and chop the egg and set aside.
  • When cauliflower is done cooking remove from heat immediately and place in bowl in the freezer for 15-20 minutes to stop the cooking process.
  • Remove the cauliflower from the freezer and add the celery, onion and dressing to the bowl and gently mix. Adjust your seasoning salt to taste then gently fold in the eggs.

Notes

I steam the cauliflower using my Ninja Foodi Deluxe Multicooker. I set the valve to vent and use the steam function. It is perfectly cooked after 10 minutes.
I also hard boil the eggs in the Foodi, using the 5-5-5 method. 5-minutes hi-pressure, 5-minutes natural release, followed by a manual release, and 5-minutes in an ice bath. However, you can do both on your stovetop.
Stovetop Method:
For the cauliflower: Place the cauliflower in a steam basket, cook over medium-high heat for 10-12 minutes, be careful not to overcook.
For the eggs: Place your eggs in a medium saucepan. Fill the pan with enough water to cover the eggs and bring to a rolling boil, allow to boil for about 5 minutes. Then turn off heat and cover the eggs and let them sit for 20 minutes - do NOT lift the lid. Then remove eggs from water and put in an ice bath for 5 minutes. Peel and enjoy (but save three for this recipe!) The recipe calls for three eggs, but I always make more because they make good snacks.

Nutrition

Serving: 1cup | Calories: 132kcal | Carbohydrates: 10g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 115mg | Sodium: 354mg | Potassium: 419mg | Fiber: 3g | Sugar: 5g | Vitamin A: 251IU | Vitamin C: 56mg | Calcium: 49mg | Iron: 1mg