When cooking out, I like to have summery sides like coleslaw, potato salad, etc. I got the bright idea to make potato salad with cauliflower instead. It worked!! [I’ve made this recipe several times and it’s always good. The only thing I’ve added are the cherry peppers – so much colour and flavour!! -A Aug 2018]
Low Carb “Potato” Salad
1 head cauliflower (any colour)
4 scallions, sliced diagonally
4 dill spears, diced small (or any pickle)
2-3 cherry peppers, diced (if you’ve got ’em. Pimentos look good, too.)
5-6 stems of parsley, stemmed and minced (or sub cilantro)
1/2 cup mayo (use vegan if you want)
1 Tbl garlic paste (or paste up 2-3 cloves fresh)
2 Tbl seasoned rice wine vinegar
1 Tbl dijon mustard (whole grain would be excellent)
S/P to taste
Put a large pot 2/3 full of water on to boil. Cut up the cauliflower into small bite sized pieces and toss into the water. Add 1tbl salt to the boiling water and boil cauliflower for about 8 mins until tender.
While that is cooking, make the dressing in the bottom of a large bowl or a sealable plastic. Add next 6 ingredients and stir together.
When cauliflower is done, drain it in a colander and rinse with cold water to bring down the temp. Toss in with the dressing (put the lid on and shake if you use a plastic container). Add S/P to taste. Chill before serving or eat at room temp. Whatever you like.