Pat99
Member
MOCK POTATO SALAD
INGREDIENTS:
Small head of cauliflower
3 or 4 chopped hard boiled eggs
1/2 cup finely chopped celery
1/4 cup finely chopped onion (optional)
2 tablespoons sweet relish (optional)
1/2 to 3/4 cup lite mayonnaise
1 teaspoon mustard
Salt and pepper
METHOD:
Break cauliflower into small florets and cut “stems” into bite size pieces. Steam until just barely tender, a bit firm is better than too soft. It’s better to steam on a rack to avoid making the cauliflower waterlogged. Drain well in colander and place into a bowl that is lined with a clean kitchen towel or a lot of paper towels. Cover and place in fridge and allow to drain thoroughly, overnight is best. If you do not drain enough the dressing will get watery and run off the salad.
Finely chop celery and onions. Mix together mustard, lite mayo and sweet relish. Toss the drained cauliflower with salt and pepper to taste. Mix the cauliflower, celery and onion with the dressing. Chop eggs and lightly toss with salad. Chill for a couple of hours before serving.
INGREDIENTS:
Small head of cauliflower
3 or 4 chopped hard boiled eggs
1/2 cup finely chopped celery
1/4 cup finely chopped onion (optional)
2 tablespoons sweet relish (optional)
1/2 to 3/4 cup lite mayonnaise
1 teaspoon mustard
Salt and pepper
METHOD:
Break cauliflower into small florets and cut “stems” into bite size pieces. Steam until just barely tender, a bit firm is better than too soft. It’s better to steam on a rack to avoid making the cauliflower waterlogged. Drain well in colander and place into a bowl that is lined with a clean kitchen towel or a lot of paper towels. Cover and place in fridge and allow to drain thoroughly, overnight is best. If you do not drain enough the dressing will get watery and run off the salad.
Finely chop celery and onions. Mix together mustard, lite mayo and sweet relish. Toss the drained cauliflower with salt and pepper to taste. Mix the cauliflower, celery and onion with the dressing. Chop eggs and lightly toss with salad. Chill for a couple of hours before serving.
Tom
