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.
Watch how this recipe comes together on an episode of Healthy You on HSTV.
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