Potato Salad has always been one of my favorite side dishes. Not just a summertime favorite but all year. I love potatoes of any kind but they are a bit carby so whenever I am trying to lose weight, potatoes are not such a great idea. As I get older, low carb/keto is a means to manage pain and inflammation.
I really enjoy cauliflower in stir fry but when I tried it as a replacement for potatoes I wasn’t all that impressed. It had the cauliflower taste which was kind of disappointing. Well, all that changed when I got a great tip from George Stella. He said to cook the cauliflower in water instead of steaming to get a more potato like flavor. I tried that and all I can say is WOW! That made a world of difference.
Anyway, Here’s my recipe. It’s spicy. If you prefer the not so spicy, leave the hot peppers out. 😉
Spicy Vitality Mock Potato Salad
1 large head cauliflower, cleaned
5 hard-boiled large eggs, chopped
2 stalks celery, finely diced
1/3 cup onion, finely diced
1/4 cup pickled jalapenos, chopped
1/4 cup red peppers, chopped
3/4 cup mayonnaise
1 TBS yellow mustard
1 tsp salt teaspoon salt
1/4 teaspoon black pepper
2 drops Dill Vitality Essential Oil
Garnish with cilantro or parsley.
Boil a large pot of water over high heat. Chop cauliflower into small pieces.
Cook the cauliflower pieces in the boiling water for about 5 minutes, until tender.
Drain cauliflower and rinse with cold water to stop the cooking process. Let the cauliflower sit in the strainer a bit to drain and dry.
Place the cauliflower in a bowl with all of the remaining ingredients. Mix. Place in the refrigerator for a couple hours before serving. I like making it the day before. The flavors meld nicely.