We call this salad Faux-tato because we substitute cauliflower for potatoes in this classic salad.
1 medium Cauliflower
3/4 cup GSPW Allium Mayonnaise
1 Tablespoon GSPW Whole Grain Mustard
3 medium GSPW ‘Kosher’ Dill Radishes, diced
1/4 cup GSPW Sweet & Spicy Escabeche, chopped
2 each Hard Boiled Eggs, chopped
1/4 cup chopped Green Onion
2 Tablespoons chopped fresh Dill
2 Tablespoons chopped fresh Parsley
1/2 teaspoon Salt (optional/as needed)
Break down cauliflower into bite sized pieces. Steam for approximately 10-12 mins over simmering water, until cauliflower is fork tender. Allow cauliflower to cool down until it’s about room temperature or slightly warm to the touch. This will allow cauliflower to soak up dressing but not split the mayonnaise.
In large mixing bowl, mix cooled cauliflower with all other ingredients until herbs and vegetables are evenly distributed. Taste for salt and season as needed.
Salad is best served next day after it has had a chance to sit overnight in the refrigerator.