Cauliflower 'Potato' Salad - Kidney Kitchen

Name: Cauliflower 'Potato' Salad - Kidney Kitchen
Ingredients: 12 ounces cauliflower florets, bite-sized, blanched for 1 minute; 4 large eggs, hard-boiled and coarsely chopped; ½ small (35 grams) onion, minced; 2 ounces red bell pepper, diced; 8 (42 grams) cornichon pickles, sliced thinly (used Trader Joe’s® for nutrient analysis); ½ tablespoon lemon juice, fresh squeezed; 3 tablespoons mayonnaise; 2 tablespoons Greek yogurt; ⅓ cup fresh dill, minced; 1 teaspoon smoked paprika, to serve

kitchen.kidneyfund.org

Cauliflower ‘Potato’ Salad Here is a salad that brings the texture and flavor of potato salad – complete with pickles but omits potatoes entirely!

View full recipe on kitchen.kidneyfund.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchen.kidneyfund.org.

Share this recipe:

Ingredients

12 ounces cauliflower florets, bite-sized, blanched for 1 minute
4 large eggs, hard-boiled and coarsely chopped
½ small (35 grams) onion, minced
2 ounces red bell pepper, diced
8 (42 grams) cornichon pickles, sliced thinly (used Trader Joe’s® for nutrient analysis)
½ tablespoon lemon juice, fresh squeezed
3 tablespoons mayonnaise
2 tablespoons Greek yogurt
⅓ cup fresh dill, minced
1 teaspoon smoked paprika, to serve