Cauliflower Potato Salad Recipe
If words matter why don’t we use them wisely? Let’s make this tasty cauliflower potato salad and see why it shouldn’t even exist!
Potato salad is one of the few salads that everybody, who hates salads, likes. It’s not at all surprising that potato salad is able to gain followers in a segment, famous for rejection, given that it is made up of starch and in case of mayo dressing, fat.
Where has potato salad come from?
Although potatoes are originated from the American continent, Germans were the only brave nation to fuse it with mayo and name it a salad. They ventured so far as sometimes skipping even the mayo in favor of simple pleasures like oil, vinegar and some spices.
Without mayo, potato salad is much like any starchy side dish and not at all fits to eat it with rice and Wiener Schnitzel as much as mayo-soaked potato salad does.
Are there more potato salads?
If we are into potatoes, then we can’t make huge mistakes getting one over the other but if we try to sell low carb version of them, we may have a hard time. Vinegar and oil won’t mask much, neither the appearance nor the flavor of cauliflowers and very few of our family members will believe that they actually having a potato salad.
Luckily, the American way of potato salad limits itself to things hidden under a generous amount of fat and egg yolk emulsion. Depending on how we prepare potato salad, we may still have a hard time convincing anyone that under the creamy layer of mayonnaise, it is starch, they actually taste.
The more ingredients we use, the more complex our salad flavor portfolio develops, thus making it less noticeable if we swap its main ingredient, the potato to something entirely different, like cauliflower.
Why do we like potato salad so much?
For many of us the greatest challenge in changing ingredients to low carb variety is not the change of flavors but rather lack of pleasure the high carbs food provides when our taste buds first touch the absolving starch in our mouth.
It’s hard to compete with the release of endorphins that carbs generate at each bites. Couple that with the disappointment we naturally go through when expecting something and failing to get it, and we have a perfect dish for eternal rejection.
Why choose cauliflower potato salad?
Words have a powerful way of affecting our state of mind. We attach feelings and memories to words that can be used to power us up or destroy our conscious and through our mind our body, too.
In reality, it may sound easy and straightforward to call a cauliflower mayo salad cauliflower potato salad as it indicates many of the salad properties. It tells any listener that it has all the salad ingredients of a potato salad, yet it is made of cauliflower.
The problem is though that once we hear something, it can’t be unheard so we anticipate it. Much like we can’t not think of a pink elephant specially when someone says don’t think about the pink elephant.
We keep thinking about a pink elephant until we forget elephants entirely or start to think about grey elephants. It’s the same with food. Once someone says, it’s cauliflower potato salad or keto banana bread, we may know that neither has much to do with potato salad or banana bread, we still expect them to be.
What’s better than cauliflower potato salad?
The path to success is never easy and always requires a change of mind that starts with changing the way we see and describe the world around us. Attaching new labels to old things and habits changes our perception of our reality, paving our way to achieve our goals without unnecessary frustrations.
Using new descriptions and names for things we encounter along the road will create an environment that we can bend to our will, just like we do it with a brand-new home or dish that we have never seen before.
Ingredients
Beginner
Salad
- 3 Eggs (hard-boiled)
- ½ head / 500g Cauliflower
- 1 tablespoons Dill (chopped)
- 1 clove Garlic, crushed
- 3 stalks Celery (diced)
- ½ Red onion (diced)
- 1 teaspoon Salt
- 1 teaspoon Black pepper (optional)
Dressing
- ½ cup / 150g Greek yogurt
- 1 tablespoon Dijon mustard
- ½ Lemon juice
Advanced
Salad
- 3 Eggs (hard-boiled)
- ½ head / 500g Cauliflower
- 2 tablespoons / 50ml Oil
- 1 tablespoons Dill (chopped)
- 1 clove Garlic, crushed
- 3 stalks Celery (diced)
- ½ Red onion (diced)
- 1 teaspoon Salt
- 1 teaspoon Black pepper (optional)
Dressing
- ½ cup / 150g Sour cream or Creme fraiche
- 1 tablespoon Dijon mustard
- ½ Lemon juice
Overkill
Salad
- 3 Eggs (hard-boiled)
- ½ head / 500g Cauliflower
- 2 tablespoons / 50ml Oil
- 1 tablespoons Dill (chopped)
- 1 clove Garlic, crushed
- 3 stalks Celery (diced)
- ½ Red onion (diced)
- 1 teaspoon Salt
- 1 teaspoon Black pepper (optional)
Dressing
- ½ cup / 150g Sour cream or Creme fraiche
- ½ cup / 150g Mayonnaise
- 1 Egg yolk
- ⅞ cup / 200ml Cooking oil
- 1 teaspoon Mustard
- ¼ Lemon juice
- ¼ teaspoon Salt
- Sweetener of choice (optional)
- 1 tablespoon Dijon mustard
- ½ Lemon juice
How to make Cauliflower potato salad
Beginner
- Hard boil eggs for 15 minutes and take cauliflower into small bite sized florets or slice it up.
- Chop the dill, garlic, celery and red onion.
- When the eggs are done remove the eggshells and cut the eggs up then put all the ingredients into a bowl.
- Mix everything carefully together.
Advanced
- Hard boil eggs and take cauliflower into small bite sized florets or slice it up. We can simply slice it up that will make it easier to prepare. Add some oil into a pan and on medium to high heat roast the cauliflower both sides until golden brown for about 5 minutes.
- We can use the oven too but mind that it would take about 30 minutes at 400°F / 200°C.
- When the eggs are done, remove the eggshells and cut the eggs up then put all the ingredients into a bowl. Mix everything carefully together.
Overkill
- Hard boil the eggs and take cauliflower into small bite sized florets or slice it up. Add some oil into a pan and on medium to high heat roast the cauliflower both sides until golden brown for about 5 minutes.
- Make mayonnaise. (If in doubt check out how to make mayonnaise at the Low carb condiments).
- When the eggs are done remove the eggshells and cut the eggs up then put all the ingredients into a bowl. Mix everything carefully together.
Enjoy!
Cauliflower Potato Salad Recipe
Ingredients
Beginner
Salad
- 3 Eggs hard-boiled
- ½ head / 500g Cauliflower
- 1 tablespoons Dill chopped
- 1 clove Garlic crushed
- 3 stalks Celery diced
- ½ Red onion diced
- 1 teaspoon Salt
- 1 teaspoon Black pepper optional
Dressing
- ½ cup / 150g Greek yogurt
- 1 tablespoon Dijon mustard
- ½ Lemon juice
Advanced
Salad
- 3 Eggs hard-boiled
- ½ head / 500g Cauliflower
- 2 tablespoons / 50ml Oil
- 1 tablespoons Dill chopped
- 1 clove Garlic crushed
- 3 stalks Celery diced
- ½ Red onion diced
- 1 teaspoon Salt
- 1 teaspoon Black pepper optional
Dressing
- ½ cup / 150g Sour cream or Creme fraiche
- 1 tablespoon Dijon mustard
- ½ Lemon juice
Overkill
Salad
- 3 Eggs hard-boiled
- ½ head / 500g Cauliflower
- 2 tablespoons / 50ml Oil
- 1 tablespoons Dill chopped
- 1 clove Garlic crushed
- 3 stalks Celery diced
- ½ Red onion diced
- 1 teaspoon Salt
- 1 teaspoon Black pepper optional
Dressing
- ½ cup / 150g Sour cream or Creme fraiche
- ½ cup / 150g Mayonnaise
- 1 Egg yolk
- ⅞ cup / 200ml Cooking oil
- 1 teaspoon Mustard
- ¼ Lemon juice
- ¼ teaspoon Salt
- Sweetener of choice optional
- 1 tablespoon Dijon mustard
- ½ Lemon juice
Instructions
Beginner
- Hard boil eggs for 15 minutes and take cauliflower into small bite sized florets or slice it up.
- Chop the dill, garlic, celery and red onion.
- When the eggs are done remove the eggshells and cut the eggs up then put all the ingredients into a bowl.
- Mix everything carefully together.
Advanced
- Hard boil eggs and take cauliflower into small bite sized florets or slice it up. We can simply slice it up that will make it easier to prepare. Add some oil into a pan and on medium to high heat roast the cauliflower both sides until golden brown for about 5 minutes.
- We can use the oven too but mind that it would take about 30 minutes at 400°F / 200°C.
- When the eggs are done, remove the eggshells and cut the eggs up then put all the ingredients into a bowl. Mix everything carefully together.
Overkill
- Hard boil the eggs and take cauliflower into small bite sized florets or slice it up. Add some oil into a pan and on medium to high heat roast the cauliflower both sides until golden brown for about 5 minutes.
- Make mayonnaise. (If in doubt check out how to make mayonnaise at the Low carb condiments).
- When the eggs are done remove the eggshells and cut the eggs up then put all the ingredients into a bowl. Mix everything carefully together.
Notes
Pin now, Enjoy later!
