No tato salad
Tangy mustard dressing tossed with crunchy veggies and tender potatoes - a delightful twist to the classic potato salad that will surely tickle your taste buds.
Ingredients:
- 1 head cauliflower
- 2 stalks celery
- 1/4 - 1/2 cups yellow onion (~ 1/4 of an onion, preferably Vidalia or some other sweet variety)
- 2 tablespoons fresh parsley
- 2 eggs
- 2 tablespoons mayo (I use the type made with olive oil)
- 2 tablespoons capers (or good old green Spanish olives)
- 1 tablespoon dijon mustard
- 1/4 teaspoon celery salt
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- Sprinkle sweet paprika (optional)
Instructions:
- Put the eggs into a small saucepan. Cover them with water and place the saucepan over high heat. When the water starts boiling, cook for 4 minutes and then turn off the heat. Move the saucepan to the sink, pour out the hot water, and fill the saucepan with cold water.
- While the eggs are cooking, cut the cauliflower into small florets. Once done, transfer them to a large skillet over medium-high heat with a bit of water. Cook until tender - you can aim for a bit of browning for extra flavor. I opted for steaming to mimic the texture of potatoes, but browning is also a great option. Remove from heat and transfer to a spacious bowl to cool down.
- While the cauliflower is cooking, finely chop the celery, onion, capers, and parsley. Add them to the bowl with the cauliflower.
- Once the eggs are cooked, cooled, peeled, and diced, add them to the bowl.
- Mix in the mayonnaise, mustard, celery salt, and garlic powder. Stir well. Taste and season with salt and pepper if necessary. Sprinkle with paprika for a classic touch.
- This recipe serves 2 for dinner alongside a steak, and 1 for lunch paired with some chicken and a hint of hazelnut gremolata (yes, the same gremolata that's been lingering in my fridge since Easter).
Summary:
- Calories: 550 kcal
- Fat: 33 g
- Protein: 24 g
- Carbs: 48 g
- Potassium: 2107 mg
- Magnesium: 124 mg