Mom’s Potato Salad…sort of

My mom’s potato salad is legendary.  It’s the same recipe her mother used and probably her mother before that!  I’ve been trying to eat a little healthier so I took mom’s recipe and tweaked it in a way I’ve been wanting to try for awhile now.  So enjoy my mom’s potato salad…sort of.  🙂

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I was working in St. Louis a couple of years ago and when you travel as much as I do you scout out the best grocery stores, not restaurants.  I came across this small but wonderful grocery store called Straub’s in the Town and Country area and I immediately became a regular.  I was in the deli section one day wondering what I was going to have for lunch and one of my new friends behind the counter asked me if I’d ever had cauliflower potato salad.  Cauliflower what?  She gave me a sample to taste and I couldn’t believe they replaced the potatoes with cauliflower!  It was delicious!  That became a favorite and I got it at least once a week for the year I was working there.

I’ve mentioned on other posts that I’ve been experimenting with cauliflower, like my Chicken Fried Rice, Chicken and Rice Soup  and Arizona Burrito Bowl.  So why not use my mom’s incredible potato salad recipe and just substitute cauliflower!?  Well, I did it and it turned out great!  I took some to my brother’s house last night and he loved it.  I called it “fauxtato salad”.  Ha!  

I ran this recipe through the Weight Watchers app and the only ingredient that has any points is the fat free mayo.  There is 3/4 cup of fat free mayo in the recipe and that’s 7 points so 1/2 cup of the potato salad is less than one point!

Here’s what you’ll need…

• 1 head of Cauliflower
• 10 Hard Boiled Eggs
• 1 cup finely chopped Sweet Onion
• 1 cup finely chopped Celery
• 3/4 cup Kraft Fat Free Mayo
• 2-3 tbsp Apple Cider Vinegar
• Salt and Pepper

Here’s what you’ll do…

Chop the cauliflower into small florets.  I didn’t use alot of the stems.  I used mostly just the florets.  And I never pass up a chance to use my vegetable scraper.  You can quickly scoop up all your chopped veggies and toss them in your pan!

Steam the cauliflower until tender.  I have been using this collapsible vegetable steamer  for years to steam my vegetables and I love it.  It allows the veggies to steam without them touching the water. Cauliflower absorbs alot of water anyway, so you don’t want it sitting in water.  For this recipe I covered the pot and steamed it on medium for about 20 minutes.

While the cauliflower was steaming I finely chopped my onions and celery.  I used most of a medium sweet yellow onion and about four or five large stalks of celery.

For the hard boiled eggs, I went the lazy route and bought eggs already hard boiled at the grocery store.  Of course you can boil them yourself if you prefer.  I use my hand held egg slicer to chop the eggs.  I put the egg in the slicer and after it’s sliced I move the egg around to another angle and slice a second time.  Instant chopped eggs!

When the cauliflower was tender I put it in a covered bowl and let it sit in the refrigerator until it was cold.  I also put the celery and onion in the fridge so everything would be cold and I could serve it right after I put it all together.  That’s just a personal choice.  You can just let the cauliflower cool, toss everything together and then refrigerate.

Then it was time to build the salad!  I just tossed together the cauliflower, onions, celery and eggs and then added the mayo, salt and pepper and vinegar.  I gave it a little taste to see if it needed more vinegar or salt/pepper and it was done!

I hope you enjoy my mom’s potato salad…sort of.  🙂   Let me know how yours turns out.

Happy tinkering,

Susan

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Cauliflower Potato Salad

Servings: 12 1/2 Cup Servings

Ingredients

• 1 head Cauliflower
• 10 Hard Boiled Eggs
• 1 cup Sweet Onion
• 1 cup Celery
• 3/4 cup Fat Free Mayo
• 2-3 tbsp Apple Cider Vinegar
• Salt and Pepper

Instructions

1. Chop the cauliflower into small florets.  

2. Finely chop the celery and onion and coarsely chop the eggs.

3. Steam the cauliflower until tender.  Mine took about 20 minutes using a covered pot and a collapsible steamer basket.

4. When the cauliflower is cool, toss together with the onion, celery and eggs.

5. Add the mayonnaise, vinegar and salt/pepper and mix all ingredients together.

6. Give it a little taste to see if it needs more vinegar or salt/pepper.

7. Refrigerate before serving if needed.