Saturday, March 29, 2014

Tater Salad Fake Out


Is anybody besides me ready for a barbecue and some time outdoors? I'm just about losing my mind with the snow, rain and cold this year. When I get my first invitation this spring to an outdoor event, I know what I'm bringing... my newest potato salad recipe.  It's low carb and delish. And nobody, and I mean nobody will realize the fake-out unless you tell them. But I'm happy to tell you- it's 1/3 potatoes and 2/3 cauliflower. And the dressing is out-of-this-world good. The Brown Eyed Baker gets the credit for this dressing for sure. There's something magical that happens when you add a bit of bacon fat to your mayo mixture. Double, triple or quadruple this recipe when you're sharing with others. Otherwise this will serve 4.

Cauliflower Potato Salad

2 cups  cauliflower florets chopped
1 cup potatoes diced into 1/2 inch pieces
2 hard boiled eggs chopped
1 stalk celery finely chopped
1 T onion finely chopped
5 slices bacon cut into 1/2 inch pieces
1/2 cup mayo (I use the low fat)
1 to 1-1/2 T (or a little more) bacon fat
1 tsp Dijon mustard
1 tsp sugar
1/2 tsp salt
2 tsp capers

Cook potatoes on stovetop for 15 to 20 minutes. Drain, let cool and set aside. While the potatoes are cooking, microwave the cauliflower florets for 3 minutes. When they are done, set them aside and let them cool as well. On medium heat, fry your bacon. Doesn't this look good?


When bacon is browned, remove from pan and drain on paper towels. Pour bacon fat from pan and reserve about 1-2 tablespoons. You'll be using this in your dressing. I actually made my dressing in the pan that I cooked the bacon in. To bacon drippings add your mayo, mustard, sugar, salt, chopped celery, and onions. Whisk to combine.


I think we're ready to put this dish together. In large mixing bowl combine your eggs, potatoes, cauliflower and bacon.


Now add the heavenly dressing and as many capers as you like. I opted for about 2 teaspoons. I give you permission to add more (note- Brown Eyed Baker didn't use capers but used a pickle relish I think).

I ate this immediately, but if you're making it ahead, refrigerate and if the dressing seems a little tight- just add a teaspoon or two of vinegar to loosen it up. I know that will work for sure.

Hurry up Spring- Can't wait to make this dish for my friends!

4 comments:

Melissa said...

What a great idea to mix them together, I don't think I've ever tried that!

Kimberly H said...

Yum!! Looks & sounds really good.. Definitely trying it with all cauliflower sometime... Bet I'll love this one! And I really love the addition of the capers.. Yum! They make everything taste better. ;)

Grandmereb Lovestobake said...

I love how you changed the potato salad up from the original! Sounds and looked delish!

Linda said...

Thanks gals for reading and commenting. Good recipe I agree, but Kim if you make this salad with just the cauliflower you won't fool anybody- I think the small addition of potatoes does the trick. And yeah, don't you just want to add capers to EVERYTHING? I know I do