If you’re like me and try to watch your carb intake, holidays like the upcoming Labor Day can be challenging. However, holidays and special dinners happen quite often around here, so I can’t be jumping off the low-carb wagon every week or two. Enter my favorite craving-satisfier (in second place actually, after these Reduced-Carb Chocolate Chip Cookies).
Cauliflower. It’s the secret ingredient in this Faux Potato Salad.
“Faux” anything always makes me a little nervous. Is the substitution worth it?
Just like regular potato salad, people generally prefer their mom’s recipe, so there’s no satisfying everybody with this dupe. It’s a close replica of my own mom’s potato salad, celery seed and all. When I went to a potluck as a kid, I would only eat her’s. I’m reminded of a hairdresser who told me about her own mom’s potato salad. She claimed it was made with hot mashed potatoes and served warm. She didn’t like it any other way which sounded weird to me because I like mine COLD. I tried it though, and it was actually quite good. So tradition is the first hurdle when it comes to substitutions. You can always modify the ingredients and/or start a new tradition.
Secondly, Faux Potato Salad is not going to fool anybody. It’s like eating a bean burger – not the same as a real hamburger, but it has it own merits. For me, it satisfies the craving – especially when eaten with cook-out fare. I might add that my husband gave this recipe a thumbs-up and said I should definitely share it. He likes it with grilled sausage.
A parting word about the texture: I don’t care to encounter chunks of cauliflower in this salad like I do with real potato salad so I puree or mash the whole cauliflower – maybe not as fine as my mashed cauliflower but almost.
- 1 large head cauliflower
- 3 hard-boiled eggs, coarsely chopped
- ½ cup mayonnaise
- ⅓ cup no-sugar-added pickle relish
- 1-2 tablespoons apple cider vinegar
- 2 packets of preferred sweetener. (I like "Better Stevia" or Swerve)
- ½ teaspoon celery seed
- ½ teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon white pepper
- Garnish with paprika if you want it to look like my mom's potato salad.
- Steam or microwave cauliflower. I do mine in the microwave on HIGH for 10 minutes in an uncovered microwave-safe glass bowl. No cover, no water. Stir after 10 minutes and cook another 8-10 minutes on HIGH or until cauliflower is tender.
- Puree cauliflower. I use a food processor. Process until cauliflower is mostly smooth. Transfer cauliflower to a medium mixing bowl.
- Add eggs, mayonnaise, pickle relish, and remaining seasonings. Combine with a light touch and a large spoon. Taste and add additional vinegar and/or sweetener to achieve a perfect balance between the sweet and sour flavors.
- Chill 2-3 hours before serving.