Cauliflower Potato Salad
 
 
Serves: 6 to 8
Ingredients
  • - 4 large russet potatoes
  • - 1½ cup cauliflower in bite sized pieces
  • - 4 hard boiled eggs
  • - ⅓ cup chopped onion
  • - ½ cup mayonnaise
  • - 1 tablespoon milk
  • - ½ teaspoon fresh ground pepper
  • - ½ teaspoon sea salt
  • - 1 green onion, chopped, for garnish
Instructions
  1. - Boil potatoes for 30 minutes or until fork tender.
  2. - Hard boil eggs for 15 minutes in boiling water.
  3. - Steam cauliflower for 5 minutes or until fork tender. Don't overcook.
  4. - Drain all and cool.
  5. - Combine mayo, milk, salt and pepper, mixing thoroughly, then add chopped onion.
  6. - Peel and cut cooled potatoes into bite sized pieces.
  7. - Chop hard boiled eggs.
  8. - Combine all and mix thoroughly but gently.
  9. - Garnish with green onion and chill.
Recipe by JAQUO Lifestyle Magazine at http://jaquo.com/cauliflower-potato-salad/