Cauliflower Mock 'Potato' Salad Recipe (2024)

FAQs

Is cauliflower a good substitute for potatoes? ›

They can be mashed, turned into chips or fries, roasted, and scalloped. Give them a try! Cauliflower is probably the most common substitute for potatoes.

Pat drained vegetables dry with paper towels; chop any large cauliflower pieces into 3/4-inch chunks to resemble chopped potatoes. Place cauliflower, peas and carrots in same bowl. Add celery, onion and chopped eggs. Pour mayonnaise mixture over salad; stir until vegetables and eggs are well coated.

There's no reason at all, so my advice is to leave the skins on. The skin on a potato adds a nice texture and flavor to the potato salad and it's also the healthiest part.

Bobby Flay's Mustard and Scallion Potato Salad

In a large bowl, whisk together the mayonnaise, mustards, vinegar, salt and pepper, olive oil, honey, lime juice, jalapeño, and scallions. Add the warm, sliced potatoes to the bowl and fold until well combined.

Use a whole grain such as quinoa, bulgur, couscous or brown rice in place of your potato. You can also add a whole grain roll where your potato would normally be. Whole grains contain fiber, which can help you feel full, lower blood sugar levels and may help lower cholesterol.

Besides offering a lower-starch option, cauliflower also packs a lot more nutrition than a simple white potato or white rice, especially the latter.

Overall, potatoes contain more vitamins and nutrients than rice. And if given the choice between rice or potatoes, 9 times out of 10, we would certainly go with potatoes simply because they are more versatile and can be made in many different ways.

Drop a whole russet into the pot and by the time the outside has cooked through, the inside will still be raw. Larger potatoes should be cubed to ensure they cook evenly (peeled first if desired). Smaller potatoes tend to have thin skins and can be boiled whole, no peeling required.

Should I wait for potatoes to cool before making potato salad? ›

Yes, if your potato salad is a cold salad, as most are, allow the cooked potatoes to cool to room temperature before adding the dressing and other ingredients.

Add lemon juice or vinegar

Lowering the pH of the potato helps fight off oxidation. Just like you might use a squirt of lime juice to keep guacamole from browning, a bit of lemon juice or white vinegar in the bowl with the potatoes will ward off gray hues.

When the customers started requesting the off-menu salad made with cuts of meat, cheese and hard boiled eggs, the hotel decided to add it to the menu. Giving chef Seydoux the honor of naming the salad he is purported to have said "Well, it's really a chef's salad."

Compared to potatoes, cauliflower has less than half the calories per the same 100 gram serving. (source) Cauliflower has only 3 grams of “net carbs” per 100 gram serving, while potatoes have 14 grams of net carbs.

The jicama root comes from the nightshade family and is the closest vegetable to a potato, per San Francisco Gate. Jicamas are brown, large, and can weigh up to 50 pounds. It has a thin skin and a starchy texture with a flavor that is said to be close to that of apples without being sweet, per Web MD.

Cauliflower, the king of low-carb vegetables, leads the pack with its versatility and ability to mimic the texture and flavor of potatoes. Other alternatives include turnips, rutabaga, kohlrabi, celeriac, radishes, zucchini, spaghetti squash, parsley roots, daikon radish, pumpkin, jicama, and the lesser-known chayote.