1 large head cauliflower, cut into small pieces, 6 hard-boiled eggs, chopped, 1/3 c. mayonnaise, 1 cup. dill pickles, finely chopped, 1/2 red onion, 1 tbs. Dijon mustard, 1/4 thinly sliced scallions, and 1 cup chopped celery.
- Steam cauliflower until tender-crisp, about 5 minutes. Transfer to a large bowl and let cool slightly.
- Add mayonnaise, yogurt, pickles, onion, mustard, salt and pepper. Toss to combine, ensuring the cauliflower is evenly coated. Taste and adjust seasoning. Fold in 1/3 c. each of scallions and dill. Cover with plastic wrap and refrigerate for 2 hours.
- When ready to serve, sprinkle paprika and remaining herbs over the salad.
I give creative credit to Lauren Miyashiro. I loved eating this! The flavor was very close to real potato salad. The difference is the veggie crispness. Remember, the dish is comprised of mostly vegetables. Be careful of the water content. I would make 1 improvement. Next time, I will add more eggs to deepen the flavor.