Cauliflower Potato Salad

A low-carb and healthier take on old-fashioned potato salad, this cauliflower potato salad is sure to be a crowd pleaser at summer cookouts. Made with a creamy cashew dressing instead of mayo, the recipe is low carb, dairy-free, gluten-free, and paleo friendly!

Ingredients

• 5 cups cauliflower florets
• 3 hard-boiled eggs, chopped
• ½ cup chopped celery
• ¼ cup chopped green onion
• ¼ cup chopped red onion or shallot
• 2 Tablespoons fresh dill, chopped

Creamy Cashew Dressing

• 1 cup soaked raw cashews*
• 2 ½ Tablespoons apple cider vinegar
• 1 Tablespoon prepared mustard (yellow or dijon)
• 2 Tablespoons fresh dill
• 1 Tablespoons shallot
• 1 clove garlic
• 1 teaspoon sea salt
• ½ teaspoon ground pepper
• ⅓ cup water

Instructions

1. Place cashews in a bowl. Cover with water and soak for about 1-2 hours. Drain and rinse thoroughly.
2. Bring a large pot of water to a boil. Add cauliflower and cook until tender but still firm, about 10 minutes. Drain, run cold water over the cauliflower to cool. Drain completely.
3. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and chop.
4. Meanwhile, in a blender combine all dressing ingredients and blend until smooth.
5. In a large bowl, add the cauliflower, eggs, celery, green onion, shallot and dill.
6. Add dressing, mix together well and refrigerate until chilled. Serve and enjoy within 1-2 days.