Raise your hand if you miss potato salad.

[A-Rod]

I tried my own variation on the cauliflower potato salad recipe in the recipe thread, and man, was it good.

I wasn't sure if the cauliflower would be a good stand-in for potatoes [esp. since i thought the fauxtatoes were a flop], but it was fabulous.

i boiled a bag of frozen cauliflower, cut it into smallish pieces, and mixed it with 3 cut up hard boiled eggs, a few chopped dill pickle spears, some chopped celery and red onion, and a mixture of miracle whip, mustard, red wine vinegar, dried basil, salt and pepper. let it chill and MY GOSH was it delicious. tasted just like your picnic-variety potato salad.

i highly recommend it as a great way to get some veggies in with a little hit of protein from the eggs.

[pb&j]

Raise your hand if you love A-Rod!

[I do! I do!] Thanks for posting this recipe - once vegan days are over, I'm so trying this! I may even skip the eggs and use Nayonnaise or Dijonnaise instead of the mayo and see how it comes out.

[LyndaB]

This sounds great, A-Rod... and I bet it would be a tasty little snack, too.

[Angedf2]

How about trying A-Rod's recipie with Beets that you saute in a pan. I had them the other night and they totally taste like little red potatoes. That may be a great subsitute!!! I think I may try it this weekend.

[Angedf2]

Oh my gosh I am an idiot-----not BEETS-----RADISHES!!!!! Sorry about that, TGIF

[pb&j]

Oh my gosh I am an idiot-----not BEETS-----RADISHES!!!!! Sorry about that, TGIF

phew - i didn't want to be the nasty one to have to say "No Beets."

[A-Rod]

i ain't afraid of no beets.

*cue ghostbusters theme song*

i roast them in the oven with whole garlic cloves and olive oil in a pouch of foil, and put them sliced over mixed greens with balsamic vinaigrette and goat cheese. if you feel like a splurge [cause vegetables are a splurge ... ?] it's a great salad for when you're entertaining.

the radishes, however, were not my recipe. i think those were redrabbit's?

[NykNaksMomma]

I loooooooooove potatoe salad but didn't think cauliflower would work. Hmmm I may just have to give this a shot.

[Lynne]

Definately worth a try! Thanks!

[caterpillar]

I had the most wonderful potato salad once that was totally different than what I was accustomed to. It was a much healthier version, yet I didn't feel as though I was missing out on anything. I think it could be done with cauliflower, too. Basically, it was done with plain yogurt (my friend used whole milk yogurt so it was more rich and less sour, but we SBers could use ff and then add a few spoonsful of mayo), TONS of fresh chopped parsley, salt and pepper, celery, green onion (or finely chopped red), and I think dill. Oh, it was so good.

Thanks for your idea, A. Looking forward to trying it in large quantities.

[surfer376]

I really love this one...added dill pickels would be nice.



Old-Fashioned Egg Mock Potato Salad
Recipe from: George Stella's Livin' Low Carb
by George Stella, Cory Williamson
Cookbook Heaven at Recipelink.com


This is a reinvention of my mother’s recipe that my family has enjoyed forever! Cauliflower has a neutral flavor that absorbs whatever you add to it, so it’s a perfect alternative to potatoes. This is the best use of cauliflower - reinvented as potatoes - I’ve ever tasted, and once you’ve tasted it I know you’ll agree!

1 large head cauliflower, cleaned and finely diced (about 4 cups)

6 hard-boiled large eggs, chopped

1 cup finely diced celery (2 ribs)

1 cup mayonnaise (reduced fat or light)

1/2 teaspoon yellow table mustard

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

1/8 teaspoon garlic powder

paprika, for garnish

minced fresh parsley for garnish

Set a large pot of water over high heat and bring to a boil.



Cook the cauliflower pieces in the boiling water for about 5 minutes, until tender. Drain thoroughly and immerse in an ice water bath to stop the cooking. Drain well, then pat dry between several layers of paper towels.



Place the cauliflower in a bowl with all the remaining ingredients except the paprika and parsley and mix well with a large kitchen spoon.



Sprinkle with the paprika and parsley, then chill for at least 1 hour before serving.

HELPFUL HINTS
This recipe is even better the next day! Try adding a tablespoon of chopped fresh dill for a completely different flavor!

YIELD: 8 servings
NET CARBOHYDRATES: 2 grams per serving
PREP: 10 minutes
COOK: 10 minutes
CHILL: 1 hour

[pb&j]

A-Rod -

Just wanted to let you know I made a vegan version of your "potato" salad, omitting the mayo and eggs, and using a ton of dijon mustard instead... was fabulous. Thank you!!

[psg127]

eeeeeeeewwwwwwww mustard.

haha. just kidding. you guys are cool.

[pb&j]

psg, i cannot believe you don't like mustard... i slather it on everything!! (But only dijon/spicy brown... i don't like the yellow stuff)

i put obscene amounts on my veggie burgers. you'd probably flee into another room!

[lorka150]

i refuse to raise my hand.