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I love potato salad and have all my life but of course eating lower carb like I do now on Trim Healthy Mama I don’t include white potatoes in our meal rotations any more. Now, I could cry over this or I could
spurge cheat by eating them anyway. But I had rather save myself some guilt and come up with sides that are healthier. Besides I have an ugly cry and I try to spare people that image when at all possible. Your welcome!
As many of you know cauliflower is a fantastic substitute for the white spuds. Oh I know, there are some skeptics that roll their eyes when we suggest that this is true, but if you haven’t tried the switch yet you really should. Not only can it lower the carbs in a dish it also cuts calories down.
Who am I kidding? There will be NOTHING low calorie about this recipe once you mix in the mayo and bacon! Ha…it was the thought that counts right? Thankfully if you are following Trim Healthy Mama or another low carb plan who’s counting anyway?
Now, would you just look at all that yummiess? Yes…that is a legit food term. It could totally pass for a potato salad if I had not told you my secret already. Since the cauliflower is such a mild tasting veggie when cooked and added to dishes like this the taste is remarkably close. I think it is because it soaks up all the flavors you add in. Just like potatoes do. Again, with the eye rolls right? I did say ALMOST for all you skeptics lol.
This recipe is a twist on my old stand by “fauxtato salad” which I adapted to low carb a few years back. It packs a punch and has lots of crunch! Hey…I can rhyme. Did ya see that? Okay, okay…so I won’t give up my day job to write poetry. Kill a girl’s dreams why don’t ya? Kidding…I had rather cook any way.
To establish the crunch factor here I use celery which adds a freshness and bacon…which I dream about. Really. I think the difference in textures give this salad just right balance. I am getting hungry just thinking about all that goodness. Just so happens I think we have left overs in the fridge!
I love to have this salad paired with fried chicken or my oven baked ribs any time of year. How can you go wrong with either of those? Okay wait…you can’t! Depending on what protein I am making I sometimes add more mustard. Like here, with the ribs I added more because I like the tang and the way it cuts the sweetness of my low carb BBQ sauce.
I had to just wipe the drool off my chin. Embarrassing I know, but it really is delicious. If these pictures don’t convince you then I may just have to break out that ugly cry we talked about until you try it. Trust me… you REALLY don’t want me to do that.
So do yourself a favor and try swapping out those starchy spuds with cauliflower in this recipe or even in your favorite potato salad recipe. Trust me, you will be glad you did!
Creamy Cauliflower Salad
- 1 large head of cauliflower (or two bags of frozen)
- 2 small stalks of celery , chopped small
- 2 to 3 green onions, chopped
- 6 pieces of crispy fried bacon, chopped
- 3 Tbsp of dill pickle relish
- 3 hard boiled eggs, chopped
- 3/4 cups of Dukes Real Mayo (or any brand you prefer)
- 2 to 3 Tbsp of mustard
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dill
- 1/2 tsp paprika
Directions: To begin steam or boil your cauliflower until it is tender but not mushy. Once your cauliflower is cooked it is best to drain off any water and let it cool completely. Once cooled add to a large mixing bowl and add in all the other ingredients and mix thoroughly. Adjust seasoning if needed and chill for a couple of hours before serving.
- If you like a drier mix just start with a 1/2 cup of mayo and add more until you reach your desired consistency.
- For a milder celery taste just add one stalk which you have chopped fine.