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“Potato” Salad

August 23, 2017 by Erica 8 Comments

"Potato" Salad

This salad is a nice replacement for those not eating complex carbohydrates, like potatoes.

"Potato" Salad

Yes, it’s fake potato salad. Cauliflower is the stand-in for potato here and it does a respectable job of it. The key is to play up the other ingredients and flavor to your liking.

It goes great as a side, or you can turn it into a full blown salad by adding grilled protein, more veggies, or serve with several other good side dishes.

"Potato" Salad

Print Recipe

"Potato" Salad

You can substitute a number of things in this recipe, such as adding capers to it, adding yogurt, and other seasonings, and more. You can replace the dill with parsley or other mild green herb, or chives.
I like to add a bit more salt, and you can also add pepper. I don't add black pepper to my recipes in general because I'm allergic to it. Totally up to you though. Sometimes I use the ranch dressing from my first cookbook.
 
Servings: 4 servings

Ingredients

  • 1 cauliflower head 1.5 lbs, or about 600 g, chopped into bite-size pieces
  • 2 stalks celery finely diced
  • 1/4 cup 40 g red onion, finely diced
  • 4  large eggs hard boiled, shelled, and diced
  • 1/4 cup 58 g mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1 tablespoon fresh dill or 1 teaspoon dried

Instructions

  • Steam the cauliflower for about 12 minutes, or until you can insert a fork in it.
  • Cool the cauliflower and then place it in a large bowl.
  • Add the celery, onion, and egg to the bowl and mix to blend.
  • Stir in the mayonnaise, mustard, salt, and dill, and mix again.
  • Serve at room temperature or cool. Store covered in the refrigerator for a few days.

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Filed Under: Dairy Free, Gluten-Free, Low Sugar, Nut Free, Paleo, Salads, Sauces & Dressings, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: cauliflower

Previous Post: « Cheesecake Brownies {coconut flour}
Next Post: Ranch Dressing {dairy free} »

Reader Interactions

Comments

  1. Tamatha Redmond

    January 17, 2023 at 9:34 am

    I wonder if rutabaga would work. I love it as a potato substitute.

    Reply
    • Erica

      January 17, 2023 at 7:13 pm

      Yes, Tamatha, I think it will work!

      Reply
  2. Jennifer

    August 27, 2017 at 12:43 pm

    Yum!!! I don’t think yucca is legal. I wish! I love yucca fries. http://www.breakingtheviciouscycle.info/legal/listing/P/

    Reply
    • Erica

      August 27, 2017 at 12:55 pm

      Correct, yucca will not work for SCD.

      Reply
  3. Barbara Evans

    August 24, 2017 at 10:29 am

    You could also use yucca (find it in the frozen food section). Almost like potatoes!

    Reply
    • Erica

      August 24, 2017 at 6:18 pm

      Yes! Parsnip might work well also.

      Reply
  4. J. Sue Gagliardi

    August 24, 2017 at 7:57 am

    This potato salad sounds yummy. I use dill relish rather than the other, though. Thanks!

    Reply
    • Erica

      August 24, 2017 at 8:29 am

      great idea. I add relish to egg salad, so why not here?

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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