Cauliflower Mock 'Potato' Salad Recipe (2024)

FAQs

Is cauliflower a good substitute for potatoes? ›

Cauliflower is probably the most common substitute for potatoes. Many people singing the praises of cauliflower mash and even cauliflower rice. It's easy to fry and roast cauliflower or throw into soups and stews.

If it's a potato salad, be sure to let the potatoes cool (the starch cells close up) before adding any dressing or salad mixture. Warm potatoes will soak up the liquids. Taste an hour after mixing and see if the spices need tweaking. Mashed potatoes do the same thing if you add in the garlic or cheddar cheese too soon.

The key is to allow the potatoes to dry and become cold before you make the salad. If you cut hot, boiled potatoes, they tend to crumble. If you wait until they had time to dry (may I suggest laying them out on a plate or casserole dish during this time) and cold, they cut nicer.

Just take a fine grater or zester to the rind, measure out about a half teaspoon of zest per two cups of potato salad, and mix it in. Orange and lime also work if you don't have any lemon on hand. The acid in the lemon zest balances out the acid in the vinegar, ultimately eliminating that harsh flavor.

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.

Nutritionally, cauliflower is lighter in calories and carbs than potatoes and is more nutrient-dense. That's why it's popular among the low carb and weight loss communities.

To thicken potato salad without using mayonnaise, you can try using Greek yogurt, sour cream, or a combination of both. Another option is to add mustard, which not only thickens but also adds flavor.

Russet, Yukon Gold, or red potatoes (new potatoes) are all excellent for potato salad. They do cook at different rates so be sure to adjust cook time depending on which type of potato you select.

Cut 2 pounds red potatoes or Yukon Gold potatoes into 3/4-inch chunks (peel first if desired). Place the potatoes and 2 teaspoons of the kosher salt in a large pot. Add enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat.

Is it better to boil or steam potatoes for potato salad? ›

Boiling potatoes for potato salad is time-consuming and often waterlogs the potatoes. Here's a simple way to cook your potatoes for a better texture — no pot of boiling water required!

Vinegar causes the potatoes to form a thin crust that further helps in retaining their shape. Vinegar increases the acid pH levels of water which further helps the potato just like when you add a little salt to the water while boiling eggs.

Not Getting The Cook Time Right

If you overcook them, the result is a mushy, grainy mess. And if you undercook them, you end up with crunchy (not in a good way) potatoes. It's a delicate balance to achieve soft, tender potatoes for that just-right potato salad texture.

If there is too much onion and you cannot remove it, increasing the dressing amount can help dilute it.

That being said, any small potato will work in a recipe that calls for new potatoes, but red and fingerlings share the most similar characteristics with new ones. They become creamy if you boil them and are delicious when drizzled with an herb-infused olive oil.

Cauliflower is also a healthy low-carb, gluten-free alternative to legumes and grains. And its meaty texture makes it a great plant-based swap for chicken and beef in some recipes.

When making mashed potatoes, you can absolutely substitute Yukon Gold for russet. But you should avoid using waxier red potatoes, which can become gummy when mashed. When making potato salad, stick to the firmer, less-starchy potatoes like red potatoes or Yukon Gold.