Add cauliflower and eggs in a large bowl. Add dill relish, celery, 1/4 teaspoon salt, pepper, and red onion.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Enjoy a serving of potato salad without the carbs! In this recipe, potatoes are replaced with Hy-Vee Short Cuts cauliflower florets so you can enjoy the flavor and the health benefits of cauliflower while saving time.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. Hy-Vee Short Cuts cauliflower florets, chopped into 1/2 inch pieces, steamed and cooled | ||
| 6 Hy-Vee Short Cuts hard-boiled eggs | ||
| ¼ c. Hy-Vee dill relish | ||
| 1 medium celery stalk, finely chopped | ||
| ¼ tsp. Hy-Vee salt | ||
| Hy-Vee ground black pepper, to taste | ||
| ¼ c. Hy-Vee Short Cuts chopped red onion | ||
| ½ c. Hy-Vee plain Greek yogurt | ||
| 1 tsp. Hy-Vee Dijon mustard | ||
| 1 ½ tsp. dried dill | ||
| 1 tbsp. Hy-Vee dill relish liquid | ||
| Hy-Vee ground paprika, for garnish |
Things To Grab
- Large bowl
- Small bowl
Directions
In a small bowl, combine yogurt, mustard, dill, relish juice, and black pepper to taste.
Pour yogurt mixture over the cauliflower; toss gently to coat. Garnish with paprika. Serve chilled.
Recipe Source:
Hy-Vee Dietitians