• author
    • Randy Graham

      Columnist
    • July 1, 2013 in Columnists

    No-Potato Potato Salad

    Cauliflower Florets

    This is a potato-less potato salad. An oxymoron you say? Well, maybe. But once you make this and serve it to family and friends, you and they will be believers. Makes me wonder if the secret to a good potato salad is not the potatoes as much as the creamy sauce. You be the judge and let me know how this compares to mainstream potato salad.

    Ingredients:
    1 large head cauliflower (florets only)
    ½ envelope ranch dressing/dip mix
    1 ½ cups Vegenaise
    ½ cup sour cream
    3 tablespoons Dijon mustard
    ¼ teaspoon salt
    2 tablespoons milk
    1 cup red onion (diced)
    2 celery stalks (diced)
    3 tablespoons seasoned rice vinegar
    4 hardboiled eggs (chilled and chopped)
    ¼ cup chives (chopped)
    2 tablespoons fresh dill (chopped)
    2 tablespoons parsley (chopped)
    Paprika (for garnish)

    Directions:
    Place cauliflower in a large microwave-safe bowl and pour 1/3 cup water over it. Cover and microwave for 6 – 8 minutes (until cauliflower is soft). Once cool enough to handle, drain excess water from the cooked cauliflower. Lightly mash 2 cups of the cauliflower and place in a blender. Add milk and puree or pulse until blended. (Don’t worry if it isn’t completely smooth.) Spoon into the blender and mix until creamy. Set aside.

    In a medium bowl, mix together the ranch mix, Vegenaise, sour cream, mustard, and salt. Chop the balance of the cauliflower into small half-inch pieces. Place cauliflower pieces in the bowl and add the onion, celery, and vinegar. Toss and let stand for 5 minutes.

    Pour the blender mixture over the vegetable mixture and stir to incorporate. Fold in the chopped eggs, chives, dill, and parsley. Chill for a couple of hours to allow flavors to blend. Serve cold.

    See Chef Randy’s food blog for more recipes at http://valleyvegetarian.blogspot.com

     



    • I think even I could make this one.


      • randy graham

      • July 1, 2013 at 10:07 am
      • Reply

      Madge – As you have a chance, go to the store and buy the ingredients. Then, within a couple of days (so the ingredients stay fresh) do the prep for the salad (including the bioled eggs)…then within an hour or so of prep (if not immediately) put the salad together 9refrigerate and enjoy). Maybe looking at making it this way will help you to ease into the process?


      • Maya North

      • July 4, 2013 at 12:38 pm
      • Reply

      Well, dang, except for the onion, I think I would love this! Raw onions are too strong a taste for me, but the lightness of the cauliflower sounds spot on. 🙂



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