...that's Certified LOW-CARB!
My family has always LOVED what I call my “American” potato salad. It’s a picnic staple in every warm month as it is a cold potato salad. So what to do when so many of my guests, along with Michael (my hubby) and I are trying to stay low carb? Simple! VOILA! FAUX potato salad! I was VERY apprehensive when serving this fake to my kids! I knew my hubby loves it but wasn’t sure about my son and son-in-law. Imagine my surprise when they went back for SECONDS! YAY! It’s a keeper!
I am going to start right off by saying, no, you are not going to get a super specific recipe with this one. This is a family recipe and as such it has never been formally written down, it varies with what I happen to have in the house and it’s just… well, traditional… but I am going to walk you through how I make it…
Start by putting 1/2 dozen eggs on to hard boil. Once done be sure to run cold water over them and peel as shown. I like to peel under cold running water as they seem to come off easier that way.
Now grab a good size head of nice, white, firm cauliflower and cut it into bite-size pieces. Steam it in the Ziploc Steamer bags (they only come in size medium now and I find them at Walmart) or equivalent cooking method. I can get 1/2 head in each bag filled to the full line and I steam that for 3-1/2 minutes on high in my big microwave until cooked so that it loses the cauliflower “bite” but not too soft as to break when stirred with remaining ingredients. You may have to experiment with your microwave as they all cook at different rates. I actually reuse the one bag for the other 1/2 head (what can I say I can be frugal when I want to be). When done put the steamed cauliflower in a good size serving bowl to cool. I have tried plunging it into ice cold water but I think it softens it too much.
To the cauliflower I add:
- 4 or 5 large red radishes, cut into small pieces
- one large rib of diced celery
- one small diced sweet or 3 or 4 green onions including greens
- diced red or yellow sweet peppers
- dice fennel to taste if I have some
- 1 small cucumber, seeded and cut into small bite-size pieces
Take the hard-boiled eggs and using an egg slicer slice them all. Reserve the nicest center slices to garnish the top of the salad and take the remaining slices and cut them again the opposite direction so that you have smaller pieces that you add to the salad.
- Salt and pepper to taste.
- Add a couple heaping tablespoons of McCormick Salad Seasoning to taste.
Now is the “tricky” part. I add just enough mayonnaise so it holds the salad “together” but is not too “wet.” So I usually throw in a nice big dollop, mix and then just add more mayo as needed until it gets to the consistency I prefer. Stir carefully with a nice big spoon or rubber spatula so you don’t break up your cauliflower!
“Smooth” out the top of the salad in your bowl. Wipe off any mess on the upper sides with a paper towel. Top with the reserved hard-boiled egg slices. Sprinkle with paprika of your choice over the entire top so that it’s a dusting over the egg slices. Stand back, admire and ENJOY!
I hope I got it all! It’s very forgiving and if you have other favorite ingredients you like to include in your cold “American” potato salad they should work in nicely into this recipe. Maybe dice up some jicama for crunch? Like I said, forgiving and you can easily make it your own.
If you have questions or suggestions feel free to leave them in the comments or join us over on #TheLowCarbChallenge and ask there! In the meantime, ciao for now!
Always consult your healthcare professional if you are currently taking medication, pregnant, trying to get pregnant, nursing, or if you have any other health condition before taking any products mentioned or applying any information contained herein.