Dad's Potato-Cauliflower Salad

I love my Dad’s Potato Salad with its melt in your mouth potatoes, crunchy carrots, celery and green peppers. But what to do when you need a low carb diet? Cauliflower to the rescue!  Use half the amount of potatoes and add steamed cauliflower florets. Each mouthful is still yummy with about 1/3 the carbs and calories of potatoes!  You may not even notice the difference.

 

Dad’s Potato Salad is still perfect for picnics and barbecues, as a side for sandwiches or BBQ’s. Almost any meal, any time of year!

Recipe is below.

Foodie Lit

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Jennifer Alderson has created a fast paced and suspenseful historical novel about art theft In the Netherlands during the Nazi occupation. 

Zelda Richardson, our modern sleuth, is impulsive, courageous, feisty and smart as Sherlock Holmes in sniffing out clues. I immediately liked her!

 

An archivist helping Zelda tells her grimly, “This was truly a dire period for the Netherlands, and all of Europe really. I could tell you so many heartbreaking stories…”

Dad's Potato-Cauliflower Salad

Soup

1 cup sugar

1 cup hot water

3 teaspoons kosher salt

½ cup white vinegar

1 teaspoon pepper

Seasoning

1 teaspoon celery salt

2 large cloves garlic, minced

Salad

¼ medium Vidalia onion, minced

1 cup mayonnaise

1 green or red bell peppers, finely sliced

1 carrot, finely sliced or grated

2 stalks celery, chopped

3 pounds potatoes, boiled, cooled and sliced. Peel if desired. 

1 small head of cauliflower, cored and broken into florets

 

  1. Boil potatoes until a fork easily pierces the skin but before it will fall apart. Drain. Peel if desired. Cool.

  2. Steam or roast cauliflower until soft but still holds its shape.  Drain and or cool.

  3. Mix together sugar and hot water, stirring to dissolve.

  4. Add salt, vinegar, pepper, celery salt, garlic, onions and mayonnaise. Mix together until lumpy. 

  5. Add peppers, carrots and celery. Mix together. Pour over sliced potatoes and cauliflower florets. Gently mix. Adjust salt and pepper to taste. Let stand for 3 hours or overnight in refrigerator before serving. Note:  Potatoes absorb liquid. You may have to add a bit more soup if it looks dry.

Expandthetable suggestion

Diabetic:  Substitute 1/2 cup stevia for sugar

Lower calories: Use olive oil mayonnaise for lower calories and fat

Allium Free: Omit onions and garlic.  Add 2 stalks of celery, minced and 1 tablespoon white horseradish.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now for the holidays!

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