Cauliflower in Potato Salad. Really.
When the weather warms up and the grill comes out, potato salad starts to sound so good. To me, it is such a tradition for picnics, barbecues–really any party or gathering. Doesn’t it seem like nearly everyone loves it?
Chilled, with just the right blend of ingredients, it is so satisfying. Maybe it reminds me of my childhood, since the recipe I normally use is the one from my mother. Summers so often included Mom’s potato salad served beside Dad’s rather blackened barbecued Chicken.
I didn’t realize blackened wasn’t the goal until I’d grown up. No wonder I still like extra crispy.
This year I have made one addition to the recipe. I added cauliflower. Once again it blends in the dish and really absorbs the taste of the potato and the egg.
Every time I add it in a dish, that it surprises me. Not only does it make it healthier, it also makes it lower in calories. Because of the moisture in the cauliflower, it needed much less mayo that it usually uses too.
Be sure to pat dry the cauliflower so it isn’t too wet. In our family, how much of each ingredient was a fun contest. One of us wanted less egg, one of us more egg, and the third wanted less onion. So clearly, it’s subject to your taste! Sometimes I would end up dividing it into three separate batches to satisfy everyone. Though they usually adapted and would eat it however it was fixed.
You can add more or less mayo and seasonings as you like too. And of course, use vegetarian mayonnaise if you prefer. It’s a great choice to make a day ahead too. That gives it plenty of time to chill.
I’m already looking forward to fixing it again. Now for a picnic!
Serves: 6 to 8
- - 4 large russet potatoes
- - 1½ cup cauliflower in bite sized pieces
- - 4 hard boiled eggs
- - ⅓ cup chopped onion
- - ½ cup mayonnaise
- - 1 tablespoon milk
- - ½ teaspoon fresh ground pepper
- - ½ teaspoon sea salt
- - 1 green onion, chopped, for garnish
- - Boil potatoes for 30 minutes or until fork tender.
- - Hard boil eggs for 15 minutes in boiling water.
- - Steam cauliflower for 5 minutes or until fork tender. Don't overcook.
- - Drain all and cool.
- - Combine mayo, milk, salt and pepper, mixing thoroughly, then add chopped onion.
- - Peel and cut cooled potatoes into bite sized pieces.
- - Chop hard boiled eggs.
- - Combine all and mix thoroughly but gently.
- - Garnish with green onion and chill.
A Healthier Version of Potato Salad
If you’ve read my other cauliflower recipes, you will know I like to add it to all sort of dishes. I love what it adds to any dish. Everyone has different ways to fix their own potato salad, of course.
Other ideas I’ve tried and liked include…
…adding cooked, shelled edamame. It adds color and a little crunch to the salad. It’s also good
…adding a tablespoon or two of mustard.
…adding sweet pickle relish.
…adding chopped dill pickle.
…adding finely chopped celery.
…adding fresh chopped chives or cilantro.
…adding sliced black or green olives.
All of these additions taste great with the cauliflower added too. Did I miss any?
Acrylic Serving Container with Ice Section
My personal favorite since it travels well for picnics away from home. This one fits in my ice chest, so it’s ready to go. I love the way it serves too. It looks quite pretty with the layer of ice below and the colorful salad on top. If you are enjoying outdoor dining, the lid is a huge plus too. Keeps the bugs away.
Server on Ice with 2 Compartments
I’ve used my chiller so many times. Usually I’ll have potato salad in one side and a fruit salad in the other. Both stay wonderfully chilled. Again, it keeps the salads cold–good for taste and important for food safety. The container looks beautiful and appealing on a serving table with the ice spread below.