This recipe is a healthier take on potato salad. In terms of healthy, this includes most of the standard no nos of potato salad like mayo and sour cream., I am mainly reducing the carbs dramatically by taking out the potatoes. I have made it many times and felt that the start of cauliflower season at the market to be as good of an excuse as any to get it officially added to the blog.
by Inspired by the Seasons
- 3 c cauliflower florets
- 1/2 c sour cream
- 1/2 c mayo
- 1/2 c diced red onion, green onions work too.
- 1/2 tsp salt
- 1 tsp horseradish sauce (or sub Dijon mustard)
- 5 hard boiled eggs, chilled and chopped
- 2 T chopped chives
- 3 T lemon juice
Add water to a saucepan and bring to a boil. Add cauliflower and cook for 5 minutes, Immediately drain in a colander and rinse in cold water until cool to the touch.
While the cauliflower is cooking combine the remaining ingredients in a bowl. Add cooled cauliflower, stir together and chill in refrigerator for 30 minutes before serving.