This healthier gluten free potato salad is perfect for picnics and barbecues. Replacing potato with cauliflower is a trick that I learned from the “low-carbers.” And it is a good one!
In the winter, I often make mashed cauliflower in place of mashed potatoes. Now, in spring, it is wonderful to have this no potato salad made from cauliflower. We’ll be having it tonight with grilled turkey burgers and green salad from our garden.
1 head cauliflower
2 stalks celery, diced
1 small onion, finely chopped (about 3-4 tablespoons)
1 tablespoons parsley, finely chopped
2 eggs, hard boiled and diced
2 tablespoons grapeseed oil grapeseed oil vegenaise
1 tablespoon dijon mustard
½ teaspoon celtic sea salt
- Chop cauliflower into small florets (½ inch)
- Steam cauliflower on the stove until fork-tender, not more or a stronger “cauliflower” smell develops
- Allow cauliflower to cool then place in a large bowl
- Add celery, onion, parsley and egg
- Stir in Vegenaise, mustard and salt
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I hope everyone had a wonderful Mother’s Day!
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