You Won’t Know It’s Not Potato/Cauliflower Salad

From Pillsbury "You just might be fooled by the cauliflower sneaking into the veggie-packed salad in place of potatoes!"

• Ready In: 2 hrs 5 mins
• Serves: 16

Ingredients

• 4  eggs
• 1  lb  frozen cauliflower floret
• 10  ounces  frozen peas and carrots
• 1 3⁄4 cups  reduced-fat mayonnaise or 1 3⁄4 cups  salad dressing
• 1  teaspoon granulated sugar
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon paprika
• 1  tablespoon cider vinegar
• 1  teaspoon yellow mustard
• 1  cup celery, chopped (2 1/2 stalks)
• 2⁄3 cup onion, chopped (about 1 medium)

Directions

1. In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain eggs. Immediately run cold water over eggs until completely cooled. Peel and chop eggs.
2. Meanwhile, in large (4-quart) microwavable bowl, place frozen cauliflower and frozen peas and carrots; cover with microwavable waxed paper. Microwave on High 20 to 25 minutes, stirring once halfway through microwaving. Drain vegetables in colander; rinse with cold water to cool. Place colander over same large bowl; refrigerate at least 30 minutes or until cooled.
3. In small bowl, mix mayonnaise, sugar, salt, pepper, 1/8 teaspoon of the paprika, the vinegar and mustard; set aside.
4. Remove vegetables from refrigerator; discard any liquid in bowl. Pat drained vegetables dry with paper towels; chop any large cauliflower pieces into 3/4-inch chunks to resemble chopped potatoes. Place cauliflower, peas and carrots in same bowl. Add celery, onion and chopped eggs.
5. Remove vegetables from refrigerator; discard any liquid in bowl. Pat drained vegetables dry with paper towels; chop any large cauliflower pieces into 3/4-inch chunks to resemble chopped potatoes. Place cauliflower, peas and carrots in same bowl. Add celery, onion and chopped eggs.