OMG, the BEST Cauliflower Potato Salad that tastes like REAL Potato Salad.

Pour 1 cup of water into the pressure cooker.

Cut the cauliflower into large chunks, removing the core and green leaves.

Place the cauliflower chunks into the steamer basket.

Add 4 raw eggs on top of the cauliflower in the steamer basket.

Lock the lid of the pressure cooker and set the timer to zero.

While the cauliflower cooks, prepare the dressing in a medium mixing bowl.

Mix 3/4 cup of mayonnaise with 2 tablespoons of yellow mustard and 2 tablespoons of dijon mustard.

Dice up 1 medium kosher dill pickle and add it to the dressing.

Add 1 tablespoon of pickle juice to the dressing to thin it.

Chop 1 stalk of celery and add it to the dressing.

Add 1 tablespoon of kosher salt and 1/4 teaspoon of black pepper to the dressing and mix well.

Add 1/4 teaspoon of horseradish sauce to the dressing and mix well.

Chop up 2 scallions and reserve some green tops for garnish.

Open the pressure cooker and manually release the pressure.

Remove the cauliflower and eggs from the steamer basket.

Place the cauliflower into a large mixing bowl and break it into smaller pieces if necessary.

Gently mix the dressing into the warm cauliflower.

Peel the eggs and dice them using a baking rack.

Carefully mix the diced eggs into the cauliflower and dressing.

Cover the mixing bowl with plastic wrap and refrigerate for about 4 hours.

Transfer the salad to a serving bowl and garnish with paprika and reserved scallion tops.

Equipment Needed

Spice Level:

Dietary