Potato, Pea, And Egg Salad With Some Sneaky Cauliflower

• 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(R))
• 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

1. 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.
2. 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.
3. 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.
4. 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.

eggs, red potatoes, fresh peas, head cauliflower, soy salad dressing, green onions, mustard, parsley, dill pickle, salt

Taken from www.allrecipes.com/recipe/237260/potato-pea-and-egg-salad-with-some-sneaky-cauliflower/ (may not work)