November 6, 2018
I have been craving potato salad, but I can’t eat the store bought stuff or my mother’s delicious recipe because my body no longer tolerates gluten, eggs, or regular mayonnaise. Spirit inspired me to make this recipe and it actually turned out fabulous.
2.5lbs organic red and yellow potatoes
6oz finely chopped cauliflower
4tbs JUST mayonnaise (egg and gluten free)
1tbs Dijon mustard
2tsp dried rosemary
2tbs raw, unfiltered honey
2tsp unrefined grey sea salt
1 or 2tsp garlic powder
2 stalks celery chopped
¼ red onion diced
4tbs chopped olives
Dice and boil potatoes, I washed them and peeled some of the skin off that looked damaged, but left most of the skin on. The skin has fiber and nutrients that support health.
While the potatoes were boiling I chopped the celery, onions, and olives. I bought the cauliflower on sale already finely diced.
Place the cauliflower in a high powered blender with enough water to reach halfway to the top of the cauliflower, (I used more water and the mixture was a little thinner than I would have liked.)
Next add the mayonnaise, mustard, rosemary, honey, sea salt, and garlic powder. I used the batter setting on my Blendtec to emulsify the cauliflower and blend the other ingredients well.
When the potatoes are soft, remove from heat, drain, and let cool.
Transfer the potatoes to a glass container and mix in the celery, onions, and olives.
Scrape out the cauliflower mayonnaise mixture and blend into the potatoes.
Place in the refrigerator and let sit several hours or overnight to allow the flavors to meld together.
This recipe can be adapted to your taste by adjusting or changing any of the ingredients. I love to change things up by trying new flavors, seasonings, spices, and vegetables for variety and nutritional benefit.