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