Ingredients and Weight:
- Cauliflower (1 head, about 2 pounds)
- Potatoes (1 pound, russet or Yukon Gold)
- Celery (1 cup, chopped)
- Red onion (1/2 cup, chopped)
- Hard-boiled eggs (4, chopped)
- Bacon (6 slices, cooked and crumbled)
- Mayonnaise (1/2 cup)
- Dijon mustard (1 tablespoon)
- Apple cider vinegar (1 tablespoon)
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
15-20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Wash and cut the cauliflower into florets.
- Peel and dice the potatoes.
- Place the potatoes in a large pot of salted water and bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Drain and cool.
- Steam the cauliflower florets until tender, about 5-7 minutes. Drain and cool.
- In a large bowl, combine the potatoes, cauliflower, celery, onion, eggs, and bacon.
- In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 10g
- Protein: 10g
- Carbohydrates: 30g
Dish Characteristics:
- Creamy and flavorful
- Crunchy and fresh
- Perfect for summer picnics or potlucks
User Comments:
- "This salad is so delicious and perfect for a warm summer day. The cauliflower adds a nice crunch and the dressing is tangy and flavorful."
- "I love the combination of cauliflower and potatoes in this salad. It's a great way to get my veggies in."
- "This salad is easy to make and always a hit at parties. It's a must-try for any cauliflower lover."
Special Precautions and Tips:
- If using a head of cauliflower that is very large, you may need to trim the florets so that they are all approximately the same size.
- To prevent the salad from becoming watery, make sure to drain the potatoes and cauliflower well before adding them to the bowl.
- If you don't have Dijon mustard, you can substitute yellow mustard.
- To add a bit of spice, you can add a sprinkle of cayenne pepper to the dressing.
