Loaded with bacon, pickles, and dill, this cauliflower salad is better than potato salad.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
2 hrs
total:
2 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender-crisp, 3 to 5 minutes.

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  • Place cauliflower into a large mixing bowl and place in the refrigerator to chill for 2 hours.

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble.

  • Add bacon, eggs, Cheddar cheese, mayonnaise, onion, dill, mustard, salt, and pepper to the bowl of cauliflower and stir well to combine. Serve immediately.

Nutrition Facts

250 calories; protein 11.5g; carbohydrates 9.2g; fat 19.4g; cholesterol 97.5mg; sodium 638.9mg. Full Nutrition
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