Cauliflower “Potato” Salad

by admin on March 13, 2016

I love my mother’s potato salad recipe but all those carbs were not making my scale happy.   So, I substituted cauliflower for the diced potatoes and to be honest, most people never really noticed.  It tastes great!

2 1-lb bags of frozen cauliflower florets – Microwave each bag of cauliflower separately in a covered microwaveable bowl, adding 1/4 cup water to bowl. Nuke for 4 minutes, stir florets and nuke for another 2 to 3 minutes on high until cauliflower is cooked but still firm. Drain into colander in sink and cool off with running cold water.
1/2 cup chopped celery (about 5 stalks)
2 hardboiled eggs, chopped
1/4 cup onion, finely minced

In separate bowl, mix together the following:

1 cups mayo (I use Kraft Mayo with Olive Oil..half the calories and better for you)
1 TBSP mustard
3/4 tsp. Horseradish (not horseradish sauce…get the real, grated horseradish in a jar)
1/2 tsp. Salt (or to taste)
1/4 tsp. Pepper (or to taste)
2 Tbsp dill pickle juice (or white wine vinegar)
1/2 TBSP. Worcestershire Sauce

Add together and refrigerate for several hours.

It makes 2 1/2 pounds of salad.   Recipe can be halved.

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