The misconception about eating healthy is that you have to give up foods you used to love. This potato salad recipe is for those who miss that picnic staple. We use cauliflower instead of potatoes, and the texture of the cauliflower after being steamed is just perfect.
Prep Time:10 minutes |
Cook Time:10 minutes |
Ready In:20 minutes |
Ingredients:
- 1 head of cauliflower (chopped into small florets)
- 2 celery stalks (diced)
- 1/4 yellow onion (finely diced)
- 1 tablespoon(s) fresh parsley (chopped)
- 2 eggs (hard boiled, shelled, and diced)
- 2 tablespoon(s) mayonnaise (for a paleo version, see recipe below)
- 1 tablespoon(s) dijon mustard
- 1/2 teaspoon(s) sea salt
Instructions:
Add 1" of water to the bottom of a medium pot (with lid). Insert steamer basket and fill with chopped cauliflower. Cover.
Steam cauliflower on the stove top over medium-high heat until slightly tender, about 10 minutes after water begins to simmer (overcooking will develop a stronger "cauliflower" smell, and a mushy texture).
Drain cauliflower and rinse with cold water to cool immediately. Place in a large bowl.
Add celery, onion, parsley, and egg.
Stir in mayonnaise, dijon mustard, and sea salt (if desired).
Serve immediately or store in refrigerator.
Paleo Mayo Recipe:
1 large egg yolk
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
1 1/2 teaspoon lemon juice
1 teaspoon white vinegar
3/4 cup macadamia nut oil or avocado oil
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