With cookout season upon us, Marc and I are craving cold, creamy potato salad. We usually use baby reds and baby Yukon Golds for our salad. These varieties have thin skins, which we don't have to peel, and the different colors look pretty on the plate.
Last week, Daryl Wood Gerber (aka Avery Aames) shared news in a personal post about her husband's need to cut down on carbs, and I look forward to upcoming recipes from her, as well.
Today's recipe is based on what Marc and I like. You can easily tailor it to what you like. So let's get cooking...
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Does it taste exactly like the real thing? No. But it's close. And if you or your loved ones are looking for a creamy, crunchy, low-carb side or salad for a summer meal, this one is definitely worth a try. May you...
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Makes 8 to 10 servings
2 eggs, hard-boiled and chopped
3 stalks celery, chopped
3 tablespoons chives or green onion, chopped (if you like the taste of onion, try adding chopped red onion, as well)
1 - 3 teaspoons yellow or Dijon mustard (more or less, to your taste)
1/3 to 1/2 cup mayonnaise (more if needed)
1/4 teaspoon table salt or 1/2 teaspoon
coarsely ground sea salt or pink salt
1/8 teaspoon freshly ground black pepper
1 - 2 tablespoons dill or sweet relish (While I don't add relish to my potato salad, I find dill relish works very well in my cauliflower "potato" salad, bringing crunchy, bright, and tangy notes!)
Paprika or a peppery spice blend for garnish
COOK BUT DO NOT OVERCOOK - Steam your bite-sized cauliflower in a basket until fork tender. Be sure to stop the process before you smell the cauliflower cooking—this means you’ve cooked it too long and your cauliflower will have a stronger veggie taste. If done right, and you don’t cook it too long, your mock potato salad will taste close to real potato salad. If you don’t have a steamer basket, you can boil the cauliflower as you would potatoes or use a microwave-safe bowl (add a bit of water before microwaving). However you decide to heat it, simply be careful to test it frequently with a fork to prevent overcooking.
COLD SHOCK - Immediately shock the cauliflower in a bowl of ice water to stop the cooking and prevent it from becoming mushy.
DRY IT OUT - The biggest issue with using cauliflower in place of potatoes is the texture. If the cauliflower is mushy OR if you fail to dry it out after cooking, you will not have the texture needed for a decent mock potato salad. That's why you must drain the cooked cauliflower very well and dry it out. Set the cooked cauliflower in a colander over a bowl and place it uncovered in the refrigerator for around 4 hours or (even better) overnight. This is something I do for regular potato salad, as well. It’s an incredibly easy step that uses the arid environment of the fridge to help dry out your cauliflower (or potatoes) and create the best texture for the salad.
TOSS - Toss the chilled, refrigerator-dried cauliflower with the chopped hard boiled eggs, celery, and chives or green onion (and chopped red onion if using). In a separate small bowl blend the mayonnaise, mustard, salt, pepper, and (if using) dill or sweet relish. Toss the cauliflower mix with the mayo dressing. Taste and add more mayo, salt, and/or pepper to your liking. If desired, garnish with paprika or a peppery spice blend.
CHILL - Chill very well before serving. Once again, I suggest keeping the salad uncovered in the fridge to prevent the cauliflower from becoming mushy. Chilling is another key to helping the cauliflower remain in its potato disguise. Be sure to serve the salad cold.
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