I love my mom's potato salad. I don't love the calories and carbs from eating great heaping spoonfuls of the stuff all summer long. While I hardly have cut carbs from my diet, I've reduced them a bit, along with sugar, to keep myself from expanding my wardrobe (because of an expanding waistline).
When I saw a recipe for "fauxtato" salad, substituting cauliflower for potatoes, I wondered if it really could come close to the real thing. It can. Just like the potatoes, the cauliflower takes on the taste of all of the yummy things you add to it. I'll be making this one again!
This recipe comes from a cookbook my mother made for my sister and me, featuring all of our favorite childhood recipes. She says this recipe is for a basic Midwestern potato salad. She's from Indiana. I just say it's delicious.
1 head of cauliflower (instead of 6 to 8 potatoes)
4 green onions, chopped
1 cup celery, chopped
1 dill pickle, diced fine
3 boiled eggs, chopped
2/3 cup mayonnaise or Miracle Whip (I grew up with Miracle Whip, but only use mayonnaise now!)
1 tablespoon yellow, prepared mustard
Big splash of dill pickle juice
Salt and pepper to taste
Chop the cauliflower into small pieces and steam until it's tender. Let cool. In a large bowl, mix the mayonnaise or Miracle Whip, mustard, dill pickle juice, salt and pepper. Place the other ingredients in the bowl and mix until everything is coated. Taste for seasonings. This is best if it sits several hours before serving so all of the flavors can mix together.
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