My grandma made the best potato salad! I compared all others that I’ve eaten, to hers and there was no contest – my grandma’s was the best! I remember onions and celery giving it a great “crunch” and the mayo just blending in all the deliciousness together! Sadly, she never gave me a recipe. She used to say, “Oh, I just add a little of this & a little of that and keep tasting until I’m happy with it”.
I’ve made potato salad over the years, trying to recreate hers and I’ve had some luck but it was never exactly the same. As I became more aware of my ingredients in certain foods and not really eating potatoes anymore, I gave up my efforts on making ‘Grandmas potato salad’, many, many years ago…….until a couple of years ago.
I was asked to take a potato salad to a potluck a couple of years ago and I thought to myself, ‘Erg…..can’t I take something else?’ So, gave it some thought and decided that I should give it a-go again …..but without potatoes. I’ve seen “potato” soup made with cauliflower in recipes so I opted to give it a try in a salad. And it was a hit! I loved the flavor, texture and it truly reminded me of my Grandma’s – tho it didn’t contain any potatoes! I was surprised to hear the guests making comments as to how good it was and couldn’t believe it was made with cauliflower.
Craving this Faux-Tato Salad the other day, I decided to whip it up and with the convenience of Paleo Mayo by Primal Kitchen Foods, I was able to make this up in no time! When my 25 year old son – who eats Domino’s, Taco Bell & Hot Pockets on a regular basis, tries something of mine and likes it, I know I’ve got a winner! Made it twice in the past 2 weeks as it was devoured quite quickly!
Give it a try and don’t tell anyone that it’s cauliflower! I was amazed at how many people kept taking bites and saying, “Really???? This is cauliflower? I would have never guessed!” 🙂
- 1 large head cauliflower, chopped
- 1 1/2 cups paleo mayonnaise *
- 1/2 cup grassfed sour cream
- 3 tbsp Dijon Mustard
- 2 tbsp garlic powder
- 2 tbsp almond milk
- 1/4 tsp salt
- 6 hard-boiled egg whites, chilled & chopped
- 2 celery stalks - diced
- 1 cup diced red onion
- 1/4 cup chopped chives
- 3 tbsp coconut vinegar
- 2 tbsp chopped fresh dill
- 2 tbsp chopped parsley
- Steam chopped cauliflower just enough to still have a bit of bite to it. You don't want it too soft. Drain & let it cool.
- While cauliflower is steaming, dice/cut veggies.
- Once cauliflower is ready, take 2 cups & place into blender. Place remaining cauliflower into large bowl.
- Blend cauliflower, mayo, sour cream, mustard, almond milk, garlic & salt. It's ok if it's lumpy.
- Add diced onions, celery, chives, egg whites, vinegar, dill & parsley to the bowl of cauliflower & toss together.
- Pour the mixture a from blender, a little at a time, into the bowl and gently mix all together.
- Garnish with some parsley or dill, if desired.
- I add the mayo mixture a little at a time, mixing until I like the consistency of the salad. If I have mayo mixture left, I have used to make up a dip for veggies or plantain chips, by adding different seasonings to change it up a little.