Potato, Pea, And Egg Salad With Some Sneaky Cauliflower

Ingredients

• Servings: 10
• 4 eggs
• 6 large red potatoes, cubed
• 3/4 cup fresh peas
• 1/2 small head cauliflower, broken into very small florets
• 1 cup soy salad dressing (such as vegenaise®)
• 3 green onions, white and light green parts only, thinly sliced
• 2 tablespoons dijon mustard
• 1 tablespoon minced fresh parsley
• 1 tablespoon dill pickle relish
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 25 mins


• place eggs in a saucepan and cover with water. bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. remove eggs from hot water; cool under cold running water, about 5 minutes.
• place potatoes into a large pot, cover with salted water, and bring to a boil; reduce heat to medium-low and simmer until tender but still firm, about 10 minutes. remove potatoes with a slotted spoon, reserving hot potato water; place potatoes into a bowl to cool to room temperature, about 20 minutes.
• place peas and cauliflower florets in a metal strainer; place strainer into the hot potato water to blanch vegetables, about 3 minutes. drain; allow to cool to room temperature, about 10 minutes.
• peel and chop eggs; place into bowl with potatoes. place peas, cauliflower, salad dressing, green onions, dijon mustard, parsley, and pickle relish; stir to coat all ingredients evenly with dressing. season with salt and pepper; chill in the refrigerator until ready to serve.