‘Faux-Tato’ Salad

I love potato salad – the wonderful flavor of potato with lots of mayo and salty goodness.  But, for awhile – I couldn’t eat it – I was either afraid of the carbs – or, the fat!

UNFAIR!

Here is a vegetable based adaptation using cauliflower instead of potatoes – and, cutting the amount of mayonnaise.

So, here it is…. my ‘Faux-Tato’ Salad

Faux-Tato Salad

Serves 6

1 medium head of cauliflower, broken into small florets

1 medium carrot, peeled and finely diced

4 scallions, thinly sliced (white and green parts)

1 celery stalk, finely diced

3 Tbsp. capers, rinsed well and coarsely chopped

¼ c. thinly sliced radishes

¼ c. dill pickle, finely diced

1/3 c. mayonnaise (you can use Greek yogurt, if desired)

1 Tbsp. Dijon mustard

2 hard-boiled eggs, chopped

1/8 tsp. pepper

¼ tsp. salt – or, to taste

1. In a large saucepan, bring about 1 inch of water to a boil. Add the cauliflower florets and cook, covered for about 5 – 8 minutes, or until al dente.
2. Drain, rinse in cold water and place in an ice water bath to cool down quickly. Pat dry.
3. Place the carrot, scallions, celery, capers, radishes and pickles in a large bowl.
4. Mix together the mayonnaise and mustard, and pour on the vegetables in the large bowl. Mix together – then add the pepper.
5. Add the cauliflower and egg and mix well.
6. Refrigerate for at least 1 hour.  Then, add salt – to taste.

Nutrition Information (per serving) :  155 kCal; 5 g Protein (12%); 12 g Fat (69%); 8g Carbohydrate (19%).