This recipe is Vegan/Vegetarian/Gluten-Dairy-Soy free/Kosher
1 cup sugar
1 cup hot water
3 teaspoons kosher salt
½ cup white vinegar
1 teaspoon pepper
1 teaspoon celery salt
2 large cloves garlic, minced
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
Boil potatoes until a fork easily pierces the skin but before it will fall apart. Drain. Peel if desired. Cool.
Steam or roast cauliflower until soft but still holds its shape. Drain and or cool.
Mix together sugar and hot water, stirring to dissolve.
Add salt, vinegar, pepper, celery salt, garlic, onions and mayonnaise. Mix together until lumpy.
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.
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.