Description
A low-carb twist on potato salad! Crisp-tender cauliflower, cheddar, and red onion in a tangy-sweet dressing—topped with bacon for crunch
Ingredients
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1 medium head cauliflower, chopped into small florets
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1 cup shredded sharp cheddar cheese
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½ cup finely chopped red onion
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1 cup mayonnaise
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2 tablespoons apple cider vinegar
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1 tablespoon Dijon mustard
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1 teaspoon sugar
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Salt and pepper, to taste
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½ cup crumbled cooked bacon (optional)
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¼ cup chopped fresh parsley (optional, for garnish)
Instructions
1. Boil the Cauliflower
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Bring a large pot of water to a boil.
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Add cauliflower florets and cook for 3–4 minutes, until just tender.
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Drain and rinse with cold water to stop the cooking. Set aside to cool.
2. Make the Creamy Dressing
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In a large mixing bowl, whisk together mayonnaise, vinegar, Dijon mustard, sugar, salt, and pepper until smooth.
3. Toss and Combine
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Add the cooled cauliflower, shredded cheddar, and chopped red onion to the bowl.
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Gently toss everything together to evenly coat in the dressing.
4. Add Bacon and Garnish
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Fold in crumbled bacon (if using).
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Sprinkle chopped parsley over the top for a burst of color.
5. Chill and Serve
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Cover the salad and refrigerate for at least 1 hour to let the flavors meld.
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Serve cold, and enjoy!
Notes
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For the best flavor, make the salad several hours in advance.
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Be sure to pat the cauliflower dry after boiling to prevent a watery dressing.
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Adjust seasoning after chilling—flavors deepen as it rests.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Boil + Chill
- Cuisine: American