Add cauliflower and eggs in a large bowl. Add dill relish, celery, 1/4 teaspoon salt, pepper, and red onion.
Cauliflower "Potato" Salad
Servings and Ingredients
|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
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.