Faux Potato Salad

This is my family’s favorite potato salad recipe. As the saying goes, I like potato salad, but it doesn’t like me! I’m trying to cut down on carbs, but I didn’t want to give this up. One fine day when I noticed cauliflower in my freezer, I thought, why not use it to replace the potatoes in this salad? It worked like a charm. It’s flavorful, low in fat, and low-carb too. Taste isn’t compromised at all. Recipe by Brynie Greisman.

Directions

Prepare the Salad

1. Place cauliflower, pickles, and carrot in a large bowl.

2. Whisk together pickle juice, mustard, salt, garlic powder, pepper, and mayonnaise in a small bowl. Add to vegetables and toss to coat.

3. Add chopped chives or scallions, if desired, as a garnish or mixed in with the salad. Taste and adjust seasoning if necessary.

Tips:

Cauliflower is a very bland vegetable, so you might want to up the seasoning.

Notes:

The original recipe called for nine potatoes cooked, peeled and cubed, and 2/3 cup or more regular mayonnaise.

Credits

Photography: Daniel Lailah.

Food Styling: Amit Farber.

Recipe tags

Cruciferous vegetables Gluten free Healthy ingredients Kosher southern food Low carb Low-fat Mayonnaise dressing Meatless Mondays Southern cuisine Southern food Traditional