Updated: Mar 27
Potato salad is one of my favorite childhood comfort foods. It is also a wonderful side dish to make for a family gathering or barbeque. Unfortunately, traditional potato salad is high in carbs and unhealthy fats, but you can still enjoy this dish using healthy substitutions and you won't even miss out on the flavor! In this recipe we replace the potatoes with cauliflower, substitute grapeseed oil vegenaise instead of regular mayonnaise, and add in protein with the addition of hard-boiled eggs.
I actually made this recipe for the first time because the ingredients were all I had in the house to cook with. I was pleasantly suprised how much it tasted like potato salad! This recipe also takes very little time to make and pairs well with many different meals. It is also a delicious way to sneak in more vegetables without compromising flavor.
1 small cauliflower, stems removed and cut into small florets
3 hard boiled eggs, chopped
3 TBSP dill pickles, finely chopped
2 TBSP sweet onion, finely chopped
2 stalks celery, finely chopped
1 TBSP raw apple cider vinegar
3/4 cup grapeseed oil vegenaise
1/2 tsp ground mustard (mustard powder)
1/2 tsp dried dill
1/2 tsp paprika
himalayan salt & pepper to taste
Add 3 TBSP of water to a large skillet on high heat for 1 minute. Add in cauliflower and cover with a lid. Steam for 3 minutes. Remove cauliflower from the pan and rinse with cold water, drain, and pat with paper towels to get out excess moisture.
In a large bowl, add cauliflower and combine with the eggs, pickles, onion, celery, apple cider vinegar, vegannaise, dried mustard, dill, paprika, salt and pepper. Stir together and refrigerate for 20 minutes before serving.