Around here, summer meals, barbecues and
casual outdoor dining with family almost always included potato salad. One of the biggest hurdles we faced in our low
carb program was how to overcome the problem of no potato salad. Luckily we found
the solution. Everyone in the family loves this delicious cauliflower-based
salad and it’s very close to potato salad in taste. Cauliflower is one very
talented veggie!
The recipe is adapted from Dana Carpender’s
500 Low-Carb recipes, the first edition (but there are versions in some of her later cookbooks
too) I have been thinking I might try it with a bit of bacon next time,
although it’s delish as is, and I see that there’s a Southwest version. Mmm.
INGREDIENTS
1 medium cauliflower, cut into ‘cubes’
the size of potato chunks in potato
salad
1 1/2 cups finely diced celery
3/4 cup finely diced red onion
2 cups good-quality mayonnaise
3/8 cup apple cider vinegar
2 tsp sea salt
2 tsp Dijon vinegar
2 tsp Swerve or your favorite sweetener
to equal two tsp.
½ teaspoon pepper
½ tsp sharp Paprika or ¼ tsp
cayenne pepper
2 tablespoon or more chopped
fresh chives
4 hard-boiled eggs, coarsely chopped
DIRECTIONS:
Put the ‘cubed’ cauliflower in a microwaveable dish with just a tablespoon of water, and cover. Cook on “high” for seven minutes, and let sit, still covered, for another three to five minutes or so, until tender, but not mushy.
Dice the red onion and celery.
Drain
the cooked cauliflower and combine with the celery and onions in a large bowl.
We add the red onion before the cauliflower has cooled because it seems to have
a milder taste that way, but you can also wait until it’s cool and add with the
celery.
Mix the mayonnaise, Dijon, vinegar, salt, pepper, paprika or cayenne, and Swerve/sweetener.
Pour over the cauliflower mixture and combine well.
Add chives and mix throughout.
Add the coarsely chopped eggs
last and stir lightly.
Reports are that it’s very good and even better the next day. You may have noticed it’s not a low-calorie recipe, merely low-carb and that’s perhaps why even those who avoid diet or low-carb food are still keen.
Drop in and let me know what you
must have in your potato salad. Perhaps
it’s potatoes? But that could change. And if it must be potatoes, I bet this dressing and veg combo would be great with regular potato salad.
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Brilliant idea! Thanks for sharing!
ReplyDeleteThanks, Amy! I am glad you dropped in. Hugs. MJ
DeleteWhen the potatoes are still warm I stir in a vinegar and oil dressing and let it soak in. When it's cool, I add mayo and/or whole milk Greek yogurt. That takes care of my (somewhat) Germanic husband and me.
ReplyDeleteClever name for the dish, but it could just as easily go by "Cauliflower Salad".
Mixing the onion into the hot veg does help temper it a bit.
That's a great idea, Libby. I had a recipe for German Potato Salad that worked that way and was served at room temperature. It was fantastic. We have some other dishes that are cauliflower salads here (esp roasted cauliflower salad - a favorite) Hugs.
Delete