At every family get together, it’s a given, Linda knows we’ll ask for her potato salad – it’s that good! I have tried for years to get my stepmom Linda Marshall’s potato salad recipe, with little luck, not because she didn’t want to share it, but simply because she never measures the ingredients. Do you know how hard it is to get a recipe from a lady that doesn’t measure the ingredients? So when she started using cauliflower instead of potatoes ~ I had to have it! It took me going to her kitchen to get it, but we got it!
- Head of cauliflower
- Small onion finely chopped
- 6 boiled eggs
- 3/4 cup of sweet relish
- 1/4 cup dill salad cubes
- 1/2 cup sour cream
- 1/2 cup of mayonnaise
- 1/4 t celery seed
- Salt and Pepper to taste
Cut the cauliflower into bigger chunks and boil for 10 minutes until soft.
Once tender, drain the cauliflower and rinse with cold water. Let it sit for a few mins to completely drain and cool. Finely chop the onion and coursely chop up the eggs.
In a mixing bowl start mixing the cauliflower, onions, then add the eggs. (Note how finely chopped the onion is in the picture below).
Add the sweet relish, dill cubes, celery seeds, sour cream and mayonnaise. Mix everything together really well and take a chopper to chop the bigger chunks that didn’t break up during mixing.
Add salt and pepper to taste. Enjoy! This is a much, much healthier option to carbohydrate loaded potato salad.
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