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Creamy Cauliflower Salad

October 1, 2014

Creamy Cauli & Egg Salad

Creamy Cauli & Egg Salad

Potato salad recipes can be so varied. Everyone has their own signature potato salad that feature prominently at the family barbeque.

My sister-in-law makes a good one: the potatoes are boiled to within an inch of falling apart, then they’re coated liberally with Praise mayonnaise and then laced in…you got it, BACON!!

This is far removed from the potato salad that my mother makes. She would cook the spuds, al dente, and then dress them in a lighter mixture of seeded mustard and salad dressing with lots of chives.

Did you know that undercooked potatoes have a lower glycemic index than overcooked potatoes? Decadently carb loaded, potato salad is a rarity in our house but I had a hankering for some, so I came up with this:

1/2 medium cauliflower
4 hard-boiled eggs
2 tabs mayonaise (preferably homemade)
1 tab vinegar + 1 tab vinegar
40g pickled gherkins (roughly chopped)
3 ribs celery, sliced
3 spring onions, sliced
1 tab horseradish (or dijon mustard)
60g salami, thinkly sliced and fried to crispy
salt & pepper
 

Prepare the cauliflower by chopping on SP 4 until coarsely chopped. Add 100g water & 1 tab vinegar and cook on 100ºC for 7 minutes. Drain and cool for 10 minutes.

Quarter the eggs and mix in a bowl with the rest of the ingredients and garnish with the crispy salami on top. Easy!

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One Comment leave one →
  1. October 1, 2014 7:24 pm

    This salad sounds great Sarah. Thanks.

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