This is a vegetarian-ish, gluten-free and paleo-friendly version of that perennial Summer favorite – potato salad. I went German with my inspiration, but curry or hot spice versions would be great as well. This really does end up tasting like potato salad. You don’t get the density of potatoes, but if you’re trying to avoid them and Summer just ain’t Summer without some homestyle potato salad (and a big ear of corn and some brats), this salad is for you. It’s also pretty quick to whip up and makes a great side dish for a nice big steak.
1/4 - 1/2 cups
yellow onion (~ 1/4 of an onion, preferably Vidalia or some other sweet variety)
mayo (I use the type made with olive oil)
capers (or good old green Spanish olives)
Salt & pepper to taste
Sprinkle sweet paprika (optional)
In This Recipe
Place the eggs in a small pot. Cover with water and put over a burner on high. Bring to a boil, let go 4 minutes and cut the heat. Remove pot to the sink, drain, and fill with cold water.
While your eggs are cooking, chop/snap the cauliflower into small florets. When this is complete, add to a large pan over medium high heat with a splash or 2 of water. Cook until softened – if you want to go a little brown here, have at it. I went for just steamed to taste as close as possible to potatoes, but brown would be nice, too. Remove from the heat when done. Add to a large bowl to cool.
While that is working, dice the celery, onion, capers and parsley. Add to the bowl with the cauliflower.
When the eggs are done, cool, peel and dice. Add to the bowl.
Add the mayo, mustard, celery salt & garlic powder. Combine. Taste & add salt and pepper if needed. Dust with paprika as an optional old school garnish.
Serves 2 for dinner with a nice steak and 1 for lunch beefed up with a little chicken and the gift that keeps on giving: hazelnut gremolata (yes, this is the same gremolata that’s been kicking around the back of my fridge and popping up here and there since Easter).