Caulflower “No Potato” Salad

We are nearing the end of summer barbecue season and it makes me sad to think it will be another year until I see hot dogs, watermelon and popsicles again. It also means that I wanted to take advantage of making some of my favourite summer foods now before we switch into the comfort foods of autumn soon.

One of these favourite summer foods is “No Potato” Salad. It has all the taste and texture of traditional potato salad, but with less carbs and mayo. If anything, I like it more than the regular kind and I can feel good going back for seconds.

I served this up at a barbecue dinner for Garrett’s guys friends with my Memphis Dry Rub Ribs and they were all heading back for seconds. I don’t even think that they noticed it didn’t have potatoes in it.

What you’ll need:

1 head of cauliflower, chopped into florets
2 stalks of celery, diced
1/4 yellow onion, finely diced
1 tbsp fresh dill, finely chopped
1 tbsp fresh parsley, finely chopped
2 eggs, hard boiled and diced
2 tbsp mayonnaise
1 tbsp dijon mustard
salt and pepper to taste

I like to hard boil my eggs the easy way. Put them in a single layer in a large pot and fill it up until they are just covered. Bring to a boil and leave it there for 1 minute. Then take off the heat, cover and let sit for 12 minutes. Run under cold water until completely cooled. I always make extra to have in the fridge to add into salads, etc.

When the eggs are completely cooled, peel and chop them. Set aside.

Steam the cauliflower over medium-high heat until slightly tender, about 10 minutes. Do not over cook or you will get a stonger cauliflower taste. Drain the cauliflower and rinse with cold water until completely cooled. Drain well again and then toss into a large bowl.