So I decided to duplicate my mother's recipe, as best I knew how, with a healthier substitute. I've got to give my sis-in-law, Marion, credit. She gave me the idea when she served a mock-potato salad at Easter.
Did you guess cauliflower as the worthy stand-in for potatoes in this salad recipe? It's 28 points lower on the Glycemic Index, a numerical scale used to indicate how fast and how high a particular food can raise blood glucose (blood sugar) levels. It's mildly anti-inflammatory (11) as opposed to potatoes, which are moderately inflammatory (-179).
Mix all the veggie ingredients together and add chopped eggs. I always buy organic eggs thus ensuring the chickens were not given antibiotics, hormones or GM feed. And I try to source locally from friends with chickens or a store that carries local eggs.real food mayonnaise. I use the Organic Mayonnaise from Trader Joe's.
Potato-less Potato Salad
From Chris Pedersen
Head of cauliflower, cut into florets
2 organic hard-boiled eggs, chopped
1/3 C chopped red onion
1/2 C chopped celery
3 Tbsp chopped pickles
2 Tbsp chopped fresh parsley
4-5 radishes, cut into half-moons
1/4 C organic mayonnaise
1 Tbsp dijon mustard
1/2 tsp fresh lemon juice
salt & pepper to taste
1. Steam cauliflower for about 15 minutes until fork tender. Cool and transfer to fridge.
2. Prep the egg and veggie ingredients and add to large bowl.
3. Cut cooled cauliflower to bite-size pieces, add to bowl and stir.
4. Mix mayo, mustard and lemon juice together. Add to bowl and mix.
5. Salt and pepper to taste and serve.
Let's come up with a better name for this delicious potato-less salad. Leave your name ideas in the comments.