I love potato salad. It makes me think of summer and backyard barbeques and my grandmother who always made the best traditional potato salad. While there will always be a place at my picnic table for old-fashioned potato salad, this cauliflower salad gives all the taste and texture of potato salad without having to spend the time pealing, slicing and boiling potatoes.
It’s also the hit of the party for those of us looking for something a little healthier to put beside our favourite barbequed entrée.
Simply steam your cauliflower.
Drain and cool.
Mix up your dressing.
Toss your veggies and dressing in a bowl.
Mix until combined.
1 large head of cauliflower, cut into pieces with stem discarded
1 cup mayonnaise (I use low or non-fat)
2 Tbsp. Dijon mustard
Salt and Pepper to taste
1 cup frozen peas, defrosted
2 sticks of celery, sliced thinly
2 green onions, sliced (the white and green parts)
2 hard-boiled eggs, peeled and sliced
3 radishes, sliced
5 strips of bacon, cooked and crumbled
Steam your cauliflower until tender but not overdone (approx. 6-7 minutes).
Drain cauliflower and rinse under cold water to cool. Set aside.
In small bowl mix mayonnaise, mustard, salt and pepper.
In large bowl add cauliflower, peas, celery and onions (as well as bacon and radishes if using).
Top with dressing and mix until combined.
Refrigerate until ready to serve.
Top with hard-boiled eggs if desired just before serving.
TIP: This salad tastes even better after sitting for a few hours so if you have the time, whip it up in the morning for an evening barbeque or even the night before.
VARIATION: Replace the mayonnaise with ½ cup plain Greek yogurt and ½ cup of non-fat sour cream.
PPS: No summertime menu would be complete without one of these yummy Pitcher Drinks.