How to Make Mock Potato Salad
A lot of emphasis is set on eating healthy and staying trim. Many think a low-carbohydrate diet is a good choice. Watching our "carb" intake by giving up some of our favorite foods can be a real challenge; however, healthy and delicious substitutes are out there. One option is to use cauliflower instead of potatoes to make a salad. It is flavorful, full of texture and has the same zippy sauce we love.
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Things You'll Need
- 1 head cauliflower
- 3 eggs
- 2 stalk celery
- 1 small red onion
- 1/2 cup mayonnaise
- 1/2 tsp. dry mustard
- 1/2 tsp. seasoned rice vinegar
- Salt and pepper to taste
- Fresh dill, optional
- Large bowl
- Small bowl
- Sharp knife
- Large spoon
- 2-qt. sauce pan
Instructions
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Making the Salad
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1
Wash, drain and cut one head of cauliflower into large pieces. Place the pieces in a sauce pan and cover with water. Cook until the cauliflower feels tender when pierced with a fork. Drain and chop into bite-sized pieces. Place in a large mixing bowl.
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2
Hard-boil three eggs. Cool, peel and chop into bite-sized pieces. Add to the cauliflower.
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3
Wash two stalks of celery and chop into small pieces. Add to the other ingredients.
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4
Peel a red onion and dice it into very small pieces. Add to the ingredients.
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5
Combine mayonnaise, mustard, rice vinegar, salt and pepper, and fresh dill (optional) in a small bowl. Pour the mixture over the vegetables and toss with a large spoon, coating all the pieces. Cover and chill in the refrigerated for at least 1 hour; overnight is better.
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1
Tips & Warnings
If you have favorite ingredients that you like in traditional potato salad, such as pickles or green onions, they can easily be added to this recipe.
To avoid the growth of bacteria, keep the salad in the refrigerator. If it is used as a side dish at a picnic, keep in an ice chest.
References
Resources
- Photo Credit Creatas Images/Creatas/Getty Images
