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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.
1 and 1/2 pounds (700 grams) Beleaf Frozen Cauliflower, defrosted but not too soft
4 sour pickles, cubed (reserve 1/4 cup pickle juice)
1 carrot, grated
1 and 1/2 teaspoons mustard, or to taste
1 teaspoon salt, or to taste
1 teaspoon Gefen Garlic Powder
1/4 teaspoon pepper
1/4 cup Gefen Lite Mayonnaise or other low-fat mayonnaise
chives, chopped (optional)
scallions, chopped (optional)
Place cauliflower, pickles, and carrot in a large bowl.
Whisk together pickle juice, mustard, salt, garlic powder, pepper, and mayonnaise in a small bowl. Add to vegetables and toss to coat.
Add chopped chives or scallions, if desired, as a garnish or mixed in with the salad. Taste and adjust seasoning if necessary.
Photography: Daniel Lailah. Food Styling: Amit Farber.
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Pickle juice You mention to reserve 1/4 cup pickle juice- for what? I don’t see it mentioned in the recipe.
STep tw says:
Whisk together pickle juice, mustard, salt, garlic powder, pepper, and mayonnaise in a small bowl. Add to vegetables and toss to coat.