Monday, 28 April 2014

Cauliflower Potato Salad

1 Head Cauliflower
6 Eggs
3 Celery Stalks (Chopped)
1 Cup Peas
1 Bell Pepper (Chopped)
1/2 Cup Sun-Dried Tomatoes
1 Cup Greek Yogurt
1 Tablespoon Mustard
Ground Pepper

- Hard Boiled Eggs: place them in a pot, cover them with one inch of water, bring the water to a gentle boil, remove the pot from the heat, and let the covered pot stand for 8 to 10 minutes.

- Rinse the eggs under cold water, de-shell them, and chop them into bite sized pieces.

- Boil the cauliflower until tender (about 15 minutes).

- Mix all of the ingredients together and place in the fridge for 3 to 4 hours.