Quinwood home cook Janet Crow’s Cauliflower Potato Salad recipe has been awarded a blue ribbon at Just A Pinch Recipes, a recipe and coupon social network for home cooks at www.justapinch.com.
Crow’s Cauliflower Potato Salad was named a blue ribbon winner by Just A Pinch Food Editor Janet Tharpe. To land the award, Crow served up a full-flavored dish that was both tasty and easy to prepare.
Crow is one of eight Quinwood residents sharing recipes with the social network, which in just four years has become the largest database of user-posted recipes. On the site, users can post their own “family tested and approved” recipes and try recipes submitted by others, use a menu calendar and grocery list, create custom cookbooks, print hundreds of grocery coupons, enter recipe contests and join discussion groups.
Cauliflower Potato Salad
Janet Crow (Quinwood)
Ingredients
1 large head cauliflower
2 large hard boiled eggs, chopped
1/2 c. sweet onion, chopped
1 stalk celery, finely chopped
1/4 c. red bell pepper, finely chopped
2 tbsp diced dill pickles (you can use sweet if you prefer)
1/4 c. mayo
1 tbsp yellow mustard
1/4 tsp dried dill
1/4 tsp salt
1/4 tsp pepper
Directions
Remove the leaves and stem from the cauliflower and cut off the florets in bite size pieces. Place in a large pot of water and bring to a boil. Cook for 10-15 minutes or until fork tender. Drain well to remove all the water from the cauliflower, blot dry if needed.
Place in a mixing bowl and add the chopped eggs, onion, celery, peppers and pickles. Stir well to combine. Whisk together the mayo, mustard, and seasonings.
Pour over salad and stir to combine. Chill in the fridge for 2 hours before serving.
