"Potato" Salad

Summer is here and I miss potato salad. I decided if I can make mashed cauliflower work so well, I can make a “potato” salad too. You can use your favorite potato salad recipe and just swap out the potatoes for cauliflower…Here is mine.

“Potato” Salad

Ingredients:44b20-32453145_2070567729637935_1273243269647564800_n

  • 1 head of cauliflower
  • 1/2 onion (I like sweet onions)
  • 3-4 stalks of celery
  • 3-4 boiled eggs (cooled)
  • 1-2 small dill pickles
  • 1-2 tsp minced garlic

Optional

  • 3-6 slices of bacon (cooked crisp)
  • Olives (I like black)
  • Water Chestnuts add a nice crunch

Dressing:

  • 1/2 cup mayonnaise (I like Kraft w/ avocado oil)
  • 1/4 cup sour cream
  • 1-2 Tbsp mustard
  • 1 Tbsp apple cider vinegar
  • Salt, pepper and seasonings to taste
  • I use garlic powder, smoked paprika, onion powder, celery salt and dill.
  • If you like a little kick you could add sriracha or use a spicy mustard.

Directions:

  • Cut cauliflower into bite sized pieces, and cook. You could steam or boil but I prefer ROASTING, I roast it on a cookie sheet for about 10 minutes with a little olive oil, salt and pepper. (Don’t over cook, you don’t want it mushy) Let it cool to room temp.
  • While the cauliflower is cooking, dice your onion, celery, eggs and pickles (I do these a very fine dice) and chop or crumble your bacon if you are using it.
  • Place everything in a large bowl with cooled cauliflower
  • I like to mix my dressing before adding to salad, it keeps the eggs and cauliflower less mushed.
  • Mix dressing ingredients well and season to taste.
  • Add dressing to other ingredients in bowl and mix gently until well coated.
  • Chill for at least 1/2 hour – the longer the better. Stores well.

The roasting of the cauliflower adds flavor, but the main reason I do it is because the cauliflower is drier that way and stays firmer.

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