MOCK POTATO SALAD
WITH BALSAMIC MAYONNAISE DRESSING
This copycat potato salad without all those starchy carbs is so tasty. You won't miss your potato salad. This is a little different in texture obviously, but a winner in its own category and a great sub for low-carbers when it comes to potato salad with egg and mustard in it. The flavor is bang-on in that respect with old-fashioned flavor. I actually prefer this to potato salad. The twist for this recipe is that I use a homemade Balsamic Mayonnaise dressing just to be different. It is so delicious, but make sure your Balsamic vinegar tastes good, as they are not all made equally good, I discovered one day to my chagrin.
This is a great salad to take along to barbecues or on picnics. You can even take it to a potluck and it will be a conversation piece, I am sure.
When cooking the cauliflower, I like to make sure it is fork tender, but you may like it crunchier and that is fine, too. You could sprinkle in some chopped flat-leaf parsley for extra nutrition. Fresh herbs are so good. The sodium in this salad is not too high, but you can reduce it by mixing salt with a No-Salt product that you can buy.
If you have Dijon mustard, that would be good. I used garden-variety mustard as that is what I had on hand. You will find that the balsamic vinaigrette in this salad is so good.
You can use green onions or
chives - either way - both will work. If you like pickles, you could
chop some finely and add them to this salad.
While there are millions of potato salad recipes out there, I am pretty sure there are not even close to as many mock potato salad recipes out there, but you never know.
If you are someone who likes crunch in this sort of salad, you could add finely chopped celery or cucumber to this salad.
I usually combine mayonnaise with sour cream when I make a dressing for mock potato salad. Feel free to replace 1/4 cup of the mayonnaise with sour cream or Greek yogurt. I love the addition of Balsamic vinegar - it gives it a slightly different and delicious flavor that ordinary vinegar cannot accomplish. Remember the more you add, the darker the dressing will be.
When I used to make potato salad, hard boiled eggs were a must, but if you like, you can leave them out. This is a side dish that I make frequently.
When it comes to salt, do a taste test to make sure it tastes right to you after you toss the cauliflower salad with the dressing.
I love mayo but many people don't like it that much. You could potentially reduce it even more, replacing the lost volume with sour cream, or try making your own, so that you know what goes into your mayo. A forkful of this salad and I am in heaven! I hope you will try it!
INGREDIENTS: 
1 lb cauliflower florets (0.45 kg)
4 hard boiled eggs, divided
1/4
cup chopped onion (60 mL)
1/3
cup diced green onions (75 mL)
2 slices bacon, cooked, chopped
Balsamic Mayonnaise Dressing:
1 cup mayonnaise (250 mL)
Homemade Mayonnaise, OR commercial
1 tbsp mustard (15 mL)
2 tsp Balsamic, OR white vinegar (10 mL)
3/4
tsp salt (3 mL)
1/4
tsp black pepper (1 mL)
Couple of drops liquid sweetener (optional)
INSTRUCTIONS:
In
large pot of boiling water, cook cauliflower florets 7 minutes (or steam the
cauliflower until tender). Drain well in colander. Place cauliflower in bowl and add chopped
onion and green onions. Pour dressing
over top and gently combine. Fold in 2
chopped hard boiled eggs. Garnish top of
Mock Potato Salad with chopped bacon and sliced hard boiled eggs.
Balsamic Mayonnaise Dressing: In medium bowl, whisk together mayonnaise,
mustard, Balsamic, OR white vinegar, salt and black pepper, plus liquid
sweetener, if using.
Yield: 8 servings
1
serving
263.4
calories
6.2
g protein
25.3
g fat
1.3 g fiber
3.5
g net carbs
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