Let’s face it, diabetics love potatoes like everybody else, but potatoes love our blood sugar levels way too much for our good. Mashed cauliflower has proven effective as a low-carbohydrate substitute for mashed potatoes, but would the same substitute work in potato salad?
The answer is a solid yes.
This No Potato Salad recipe mixes the best of cold potato salad — celery, onion, hard-boiled egg, mayonnaise and mustard — but uses steamed cauliflower instead of boiled potatoes. The idea came from Elena Amsterdam’s Paleo-friendly website, Elena’s Pantry, with a few adjustments for my tastes. You can adapt the recipe how you’d like, using dill pickles or leaving out the parsley. Just watch the added sugar, which is why I use Duke’s mayonnaise.
I took this to an office potluck, and it was a winner. The co-worker sitting next to me didn’t even notice that there were no potatoes in the mix. You can’t ask for a better compliment than that.
No Potato Salad
1 head cauliflower, cut into florets
2 ribs celery, chopped
1/4 cup minced onion
1 generous tablespoon chopped flat-leaf parsley, plus more more garnish
3 hard-boiled eggs, chopped, divided use
1/8 cup mayonnaise
1 1/2 tablespoons yellow or Dijon mustard
1/2 teaspoon salt, to taste
Black pepper, to taste
Steam the cauliflower florets for 7 minutes or until just tender. Shock in ice water and let dry.
Mix the cauliflower, celery, onion, 1 chopped egg and parsley. If making this salad in advance, cover this mixture and refrigerate until ready.
You can also make the dressing advance. Just refrigerate it until about 20 minutes before serving.
For the dressing, mix together the remaining 2 eggs, mayonnaise, mustard, salt and black pepper until everything is thoroughly incorporated.
Spoon half over the salad. Taste. Add the rest as needed and adjust seasonings. Garnish with more chopped parsley.
Adapted from Elena Amsterdam/Elena’s Pantry