Cauliflower Bacon Salad with Dill Pickles
Recipe Collection: Salads
Cauliflower Bacon Salad with Dill Pickles transforms your summer gatherings with a refreshing twist on traditional potato salad. This low-carb American dish features a rich dressing complemented by crispy bacon and tangy dill pickles, making it perfect for barbecues or as a light side. With its crunchy texture and bold flavors, this salad is versatile enough to serve as a main dish or a side. Enjoy it chilled for the best taste!
Overview
This delightful cauliflower salad is a low-carb alternative to traditional potato salad. With a creamy dressing and the added crunch of bacon and dill pickles, it's perfect for summer barbecues or as a refreshing side dish.
Diet Type
Low-Carb
Allergies
Eggs, Dairy (if mayonnaise contains dairy)
Cuisine
American
Serving Size: 6
Cooking Time: 35 minutes
Ingredients
- 1 Whole head cauliflower, divided
- 0.75 Cups mayonnaise
- 1 Tablespoon (tbsp) mustard
- 1 Teaspoon (tsp) salt
- 1 Pinch ground black pepper, to taste
- 3 Whole hard-boiled eggs, minced
- 1 Whole onion, minced
- 0.75 Cups frozen green peas, drained
- 0.25 Cups dill pickles, minced
- 3 Slices crisply cooked bacon, crumbled
Instructions
- Place the cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork-tender, about 10 minutes. Drain and cool slightly.
- In a large bowl, whisk together the mayonnaise, mustard, salt, and pepper.
- Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing. Stir until well coated.
- Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.
Notes
Timer
Enjoy your homemade Cauliflower Bacon Salad with Dill Pickles!
