No-Tato Salad

Reference: _insert_link_to_recipe_here_

• 2 cups cauliflower, broken into small florets
• 2 eggs, boiled and chopped
• 2 TBSP pickles, diced
• 2 TBSP sauerkraut
• 2 TBSP red onion, diced
• 1 tsp fresh dill, packed, chopped
• 3 TBSP mayonnaise
• 1 TBSP dijon mustard
• Pinch celery salt

1. Steam cauliflower just until tender, 10-12 minutes. Transfers to large bowl.
2. Add the egg, pickles, sauerkraut, red onion, and dill. Stir to combine.
3. Add the mayonnaise, mustard, and a pinch of celery salt. Stir to combine.
4. Refrigerate until chilled.
5. Serve.