Skinny "Potato" Salad Alternative

Got cauliflower? Make my homemade skinny potato salad alternative. 
Homemade potato salad is a special treat that most everyone loves, but despite how good it tastes some of us don't love eating all those carbs from the potatoes! With my skinnier version, you can cut the carbs way down by omitting the potatoes and substituting cooked cauliflower for the potatoes! It's genius!

The recipe tastes great, satisfies you yearning for potato-like salad, but is made with the great low carb impostor ( cauliflower) . Yes, once again cauliflower instead of starch like in my cauliflower crusted pizza, cauliflower breadsticks, cauliflower fried rice. ! This recipe can be ( and should be) made in advance, so it is a perfect to serve or bring to a BBQ. As with all of my recipes, it is gluten free and depending on the type of mayo you use, it can be vegan or vegetarian.

I love this recipe because it is packed with fiber from the diced raw veggies, packed a rainbow of health giving antioxidants, and lots of nutrients!

Variations:

• Half red potatoes and half cauliflower 
• All red potatoes- If you are not into the cauliflower and don't care about the carbs, you could still make this recipe as a strictly a delicious potato salad. 
• All Cauliflower as the base- my way 

The uncooked diced vegetables add an interesting flavor and a nice crunch !

One large cauliflower makes a crowd size bowl! Looks like confetti! The picture below is about 1/3 of the recipe

**The secret is to allow the finished product to cool in the refrigerator for a minimum of 4 hours ( overnight is better) to allow the flavors to mingle and strengthen. 

This is 1/4 of the recipe 

Ingredients:
1 large cauliflower, washed and cut into medium chunk size flowerettes
1 cup of diced celery
1/2 cup diced organic carrot
1/2 cup of diced red pepper
1/2 cup of chopped scallions
1/4 cup of chopped fresh dill
1/2 cup frozen peas ( thawed for 10 minutes) ( I didn't have any)
1 cup of vegan or regular mayonnaise ( use light mayo if desired)
Salt and cracked pepper to taste
Optional: 2 chopped hard boiled eggs

Directions
Steam the chunks of cauliflower in a steamer basket until soft but not mushy
While the cauliflower is steaming, cut all of your vegetables
When the cauliflower is done, remove and set in a bowl to cool for 5 minutes
After 5 minutes, add the diced celery, carrot, red pepper, scallions, and frozen peas.
Mix in the mayonnaise and toss vegetables well.
Then add the fresh chopped dill and mix into the salad.
Add salt and pepper to taste.
optional: If you are a garlic fan- you can add some pressed garlic ( I didn't)
** place in the refrigerator for at least 4 hours or overnight to allow flavors to mingle.
Serve cold

My notes: If you want to cut the calories down even more, you could try using 1/2 cup light mayo and 1/2 cup Greek yogurt instead of the cup of mayo. ( test a small section with the Greek yogurt to see if you like it first- it makes it tangy and not as much like potato salad-it's different but good)
The cup of mayo covers about 10-12 servings cutting the fat content way down per serving.

proportions of chopped veggies in the photo may not be exact

This is so good!

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.



Author: Judee Algazi
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