Cauliflower Potato Salad

A low carb alternative to a traditional potato salad recipe; steamed cauliflower combined with Greek yogurt, spicy mustard and fresh dill.


4 cups fresh cauliflower florets

3/4 cup Alexia® Parmesan Peas

2 hard-cooked egg, peeled, chopped

1/3 cup finely chopped celery

1/2 cup plain 2% Greek-style yogurt

2 teaspoons Gulden’s® Spicy Brown Mustard

1/2 teaspoon fresh chopped dill weed

1/4 teaspoon salt

1/8 teaspoon ground black pepper


1. Place cauliflower in large microwave-safe bowl; cover. Microwave on HIGH 3 minutes. Add peas; cover and microwave 2 minutes more or until cauliflower is tender and peas are thawed. Cool slightly. Add eggs and celery to bowl.

2. Stir together remaining ingredients in small bowl. Add to vegetable mixture; stir gently until blended. Serve immediately or refrigerate before serving.